Analyse climatique à l’échelle des Coteaux du Layon

The concept of terroir or sense of place is almost as old as the wine industry. It is generally used as an all-encompassing term to reflect the effects of the biophysical environment in which grapes and their resultant wines are produced on the character of those wines. Historically, terroir has generally been considered at the regional or property scale.

Dans le vignoble languedocien, les potentialités qualitatives des terroirs dépendent surtout de leurs caractéristiques édaphiques : la fertilité agronomique d’une part et sa nature géopédologique d’autre part.

Since the renewal of the French vineyard after the Phylloxera crisis, the panorama of cultivated varieties has dramatically changed. This current genetic erosion is due to the increasing interest

This interaction is primarily due to an acidic attack on the ceramic by the wine. It results in (1) the dissolution of the ceramic into the wine and the release of a wide variety of elements; and (2) an increase of the wine pH. The extent of these effects depends on the mineralogical and chemical composition of the ceramic, as well as the hydraulic ratio of the ceramic-wine system (the term hydraulic ratio (ρ) defines here the volume of wine over the surface area of the ceramic in contact with the wine).

The mechanization of pruning and harvesting in vineyards has increased the risk of soil compaction. To reclaim soil properties or avoid this degradation process, it is crucial to properly manage the soil organic matter, and the application of compost derived from the vines themselves is a strategy to achieve this. The objective of this study was to evaluate the properties of soil treated with different doses of compost applied both on the vine row and the inter rows of a Vitis vinifera crop.