Terroir 2012 banner
IVES 9 IVES Conference Series 9 Conservation: the best valorisation strategy for wine growing areas

Conservation: the best valorisation strategy for wine growing areas

Abstract

Terroir encompasses many elements, including environment, grapes and human inputs that together contribute to the final wine quality of a certain wine growing area.

From the actual market situation, a clear trend has being emerging in the last years: only a small part of the total wine demand is oriented to high quality wines, the consumer being more oriented towards the medium-low cost wines. Thus, on one side there are the ancient and prominent winegrowing areas yielding high quality wines, where any aspect of the terroir (soil, climate, autochtonous varieties, tradition, landscape) must be valorised. On the other one, there is a new viticulture model spreading in less renowned areas where the traditions are not so deep-seated and where mechanical vineyard management is prevalent.

Considering the evident difference between these two terroirs, it becomes necessary to identify the key elements for each of them and to define their relative significance on wine global quality.
The preservation and valorisation of each single terroir component is the first step to best promote both these viticultures an their products.

Download the PDF

DOI:

Publication date: October 1, 2020

Issue: Terroir 2012

Type: Article

Authors

DIEGO TOMASI, Federica GAIOTTI, Gianni FILA

CRA-VIT, Center for Research in Viticulture, Viale 28 Aprile 26, Conegliano (TV), ITALY

Contact the author

Keywords

terroir, climate, soil, landscape

Tags

IVES Conference Series | Terroir 2012

Citation

Related articles…

The role and quantification of vitamins in wine: what do we know?

AIM: Vitamins are essential compounds to numerous organisms, including yeasts, and appear highly significant during winemaking processes.

Read More

The effects of calcite silicon-mediated particle film application on leaf temperature and grape composition of Merlot (Vitis vinifera L.) vines under different irrigation conditions

This study examined whether the application of calcite-silicon mediated particle film (CaPF) at veraison can mitigate a drought-induced increase in leaf temperature on grapevine, thus contributing to improved leaf functionality, yield and grape composition traits. A total of 48 five-year-old Merlot (Vitis vinifera L.)

Read More

Effect of stilbenes on malolactic fermentation performance of onoccocus oeni and lactiplantibacillus plantarum strains in wine production

Malolactic fermentation (MLF) is an important step in winemaking to improve wine quality through deacidification, increased microbial stability, and altered wine flavor. The phenolic composition of wine influences the growth and metabolism of lactic acid bacteria (lab) used for MLF.

Read More

Oenological features of Sangiovese wine from vinification of whole grape berries

The present study was performed in a traditional winery located in the viticultural area of Brunello di Montalcino, Siena, Italy, in the vintage 2015. Actually, in this winery Sangiovese grape musts are fermented in large oak barrels by a single strain of Saccharomyces cerevisiae previously isolated in the same winery. Pumping over operations are carried out once or twice a day until the end of alcoholic fermentations. The aim of this work was to investigate on the oenological properties of Sangiovese wine produced with the traditional winemaking process adopted by the winery under study obtained from the fermentation of whole berries compared to that from crushed grape must. In particular, two lots of 65q of Sangiovese grapes from the same 3ha vineyard were vinified in 150hL oak barrels.

Read More

Caractérisation des terroirs viticoles champenois

The Champagne vineyard extends over 35,300 ha under the Appellation d’Origine Contrôlée, of which 30,000 are in production. It mainly covers 3 departments: in order of importance, Marne (68% of the appellation area), Aube (22%) and Aisne (10%), and more anecdotally Haute Marne and Seine and Mame. It is a young vineyard (for more than half of the surface, the winegrowers have the experience of only one generation of vines), and fragmented (more than half of the exploitations extend over less than 1 ha; the average size of a cadastral parcel is 12 ares).

Read More