The “qualities” (including sensorial, for competition, healthy, socio-economic quality) and “sustainabilities” (including 4.1C and 2.1C) in the so-called “viti-viniculture” (including cultural, traditional, historical, emotional, industrial, for profit, robbery like viticulture…) relative to important wines of the north-east of Italy, including Prosecco and Pinot Grigio

Abstract

This paper outlines the results of the activities and research carried out to determine which of the following aspects most influence sensorial and economic quality of wine grapes and wine grape production: product quality, cultivar, vineyards layout, winemaking techniques we must take into consideration in short, medium and long term so that the wine-growing activity of the north-east of Italy is increasingly “MetaEthically Sustainable 4.1C”. All aspect were considered and analyzed according to the principles of “Sustainable MetaEthics 4.1C” and the algorithm of the “Great Chain MetaEthics 4.1C”, which was developed on the Conegliano Campus 5.1C and considers the harmonic chain of “all” factors indexed, including those technical, economic, environmental, existential, ethical or ethic sectoral, and “Universally MetaEthical 4.1C or MetaEthics 4.1C”. And to better understand this work the research reveals: 1- “Quality” of: i. “classic organoleptic qualities the oenologist”, ii. “classical organoleptic associations and guides”, iii. “competition”, iv. “technique”, v. “economic”, vi. “social.occupational”, vii. “existential” (existential for humans and all other living and nonliving things, for territory, for the mother earth, the lithosphere, , to the universe, to the universes), viii. “ethical sectorial”, “Universal Ethics 4.1C or MetaEthics 4.1C” including, 2- “Preferences” of a diverse consumer base, 3- various land management policies, 4- on so-called “Viticolture”: “Cultural”, “Historical”, “Classical Traditional”, “Innovative Traditional”, “Industrial”, of “rapid maximization profit”, of “Robbery”…, 5- winemaking techniques for the production of “food wine” or “emotional wine” or “a step back toward the future wine^®”. These studies were conducted for a long period on the most important cultivars of the in north-eastern Italy: Glera/Prosecco, Pinot Grigio, Verdiso, Istrian Malvasia, Ribolla, Raboso Piave, Refosco dpr and Terrano. Research has allowed to: 1) Identify for what aspects, the production model is not “Universally Olistic.MetaEthic Chain Sustainable 4.1C” or “Sustainable 4.1C” according to Conegliano Campus 5.1C; 2) choose the best production model according to the “Sustainability 4.1C” of Conegliano Campus 5.1C, which does not consider one or more but “all” the indexed factors: technical, economic, environmental, social.occupational, existential, ethics sectoral, “Universal Holistic.MetaEthics. 4.1C” according to the “Great Chain Holistic.MetaEthic 4.1C”of the Conegliano Campus 5.1C. Moreover, these researches have allowed us to say that everything, that all production models and in this specific case that all viticultural and winemaking models are right, (they are fine: according to the “Holistic Universal MetaEthic Sustainability 4.1C” or “Sustainability 4.1C” of the “Great Chain Holistic MetaEthic4.1C” of Conegliano Campus 5.1C), provided that “all” the factors indexed technical, economic, environmental, social.occupational, existential, ethical sectoral factors, “MetaEthic 4.1C” are “Sustainable 4.1 C” according to the “Great Chain Holistic.MetaEthic 4.1C” of the Conegliano Campus 5.1C.