Terroir 2010 banner
IVES 9 IVES Conference Series 9 International Terroir Conferences 9 Terroir 2010 9 Geology and Soil: effects on wine quality (T2010) 9 The geological and geomorphological events that determine the soil functional characters of a terroir

The geological and geomorphological events that determine the soil functional characters of a terroir

Abstract

The geology of a region is deemed to be an important component of terroir, as it influences the shape of the landscape and the climate of vineyard. The nature of rock and the geomorphological history of a terroir affect soil physical and chemical composition through a dynamic interplay with the changes of climate, vegetation and other living organisms, as well as with man activities.
This work is aimed at demonstrating that the soil functional characters which differentiate the terroirs of a denomination of origin area are products and witnesses of the geological and geomorphological events, natural and human induced, which occurred in that trait of land. The final scope being enhancing the awareness of stakeholders about the possible environmental and economic losses that can derive from an irrational soil management, which can lead to the worsening or loss of irreproducible soil functional characters of the best terroirs.
The work makes reference to the denomination of origin ”Vino Nobile di Montepulciano”, where a four years research was conducted on the relationships between soil characteristics and the viticultural and oenological behaviour of Sangiovese vine. The soils of the Montepulciano vineyard range notably in fertility conditions and functional characters, also when formed on the same kind of sediments, in particular as for water and oxygen availability. The grape production at vintage, as well as the organoleptic characteristics of the wine, resulted strictly interactive with the different soils. The wines obtained on a first group of soils had a good structure and typicity, but the stability of wine sensorial profile during the years was low. A second group exhibited good structure, typicity, and a good stability of wine sensorial profile. A third group had low structure, low typicity, and high astringency all the years of trial.
The oldest soils of the Montepulciano vineyard started their formation during the Pleistocene. During the medium Holocene, man deeply influenced pedogenesis, but it is during the last 50 years that the intensity of the man action reached its maximum. Pre-plantation activities of the new specialized vineyards upset the land, leaving very different effects on soil functional characters. Where the soils before vine plantation were deep and rather homogeneous, soil functional characters remained the same, whereas they changed significantly where soils were shallower. Shallow soils on marine clays, in particular, resulted very vulnerable.
Best soils for the Nobile di Montepulciano wine production, that is, those belonging to the second group, were old soils, formed as a consequence of particular natural and human induced geomorphological events. Therefore they should be considered cultural heritages.

DOI:

Publication date: November 23, 2021

Issue: Terroir 2010

Type: Article

Authors

E. A.C. Costantini, P. Bucelli, S. Priori

Agricultural Research Council, Research centre for Agrobiology and Pedology, p. D’Azeglio 30, Firenze, Italy

Contact the author

Keywords

Climate change, cultural heritage, wine, quality, Sangiovese, Vino Nobile di Montepulciano

Tags

IVES Conference Series | Terroir 2010

Citation

Related articles…

Effect of ageing with Specific Inactivated Dry Yeasts on the volatile composition of Sauvignon Blanc and Carménère wines

Úbeda-Aguilera, C a, b, Peña-Neira, A.b Del Barrio-Galán, R.b, c a Biomedical Sciences Institute, Science Faculty, Universidad Autónoma de Chile, Chile. b Department of Agro-Industry and Enology, Faculty of Agronomical Sciences, University of Chile, Post Office Box 1004, Santa Rosa 11315, La Pintana, Santiago, Chile c Lallemand Inc. Chile y Compañía Limitada, Rosario Norte 407, piso 6, Las Condes, Santiago, Chile The wine is a complex matrix made up of several compounds which can interact among themselves throughout the wine ageing process, thereby modifying their sensorial characteristics. It is well known that during ageing of wines on lees, polysaccharides (mainly mannoproteins) can be released and can interact with the aromatic fraction modifying its volatility.

Chenin Blanc Old Vine character: evaluating a typicality concept by data mining experts’ reviews and producers’ tasting notes

Concepts such as typicality are difficult to demonstrate using the limited set of samples that can be subjected to sensory evaluation. This is due both to the complexity of the concept and to the limitations of traditional sensory evaluation (number of samples per session, panel fatigue, the need for multiple sessions and methods, etc.). On the other hand, there is a large amount of data already available, accumulated through many years of consistent evaluation. These data are held in repositories (such as Platter’s Wine Guide in the case of South Africa Wine, wineonaplatter.com) and in technical notes provided by the producers.

THE ROLE OF CELL WALL POLYSACCHARIDES IN THE EXTRACTION OF ANTHOCYANINS AND TANNINS: RESULTS, PERSPECTIVES OF A MORE POSITIVE CONTRIBUTION

The composition of grape berry cell walls was studied on two grape varieties, two years and two maturation levels at the same time as the extraction of anthocyanins and tannins. The chemical composition of skins, seeds, and pulps, focused on polyphenols and polysaccharides, was compared to the chemical composition in polyphenols after extraction from the skins in model solutions or after wine making of the berries. Polyphenols were mainly characterized by UPLC-MS and HPLC-SEC. Polysaccharides were characterized by analysis of the neutral sugar compositions, and also by the CoMPP (comprehensive micropolymer profiling) analysis, a new method which targets the functional groups of cell wall polysaccharides.

REGAVID a decision tool to deficit irrigation in a temperate climate (DO Monterrei – Spain)

In temperate climates, such as in the North of Spain, the use of irrigation in the vineyard has not been required, due to the usual rainfall from June to August. In some large vineyards, irrigation management has been carried out, based on occasional support irrigation, or for the application of nutrients (fertigation). Currently it is necessary to implement decision support models to manage irrigation water in real time and avoid misuse of a scarce resource. Moreover, quality standards must be achieved, as in the previous rainfed viticulture.

Phenolic composition and chromatic characteristics of blends of cv. Tempranillo wines from vines grown with different viticultural techniques in a semi-arid area

The quality and color stability of red wines are directly related to content and distribution of phenolic compounds. However, the climate change produces the asynchrony between the dates of technological and maturity of grapes. The crop-forcing technique (CF) restores the coupling between phenolic and technological ripeness while limits vineyard yields. Blending of wines is frequently used to equilibriate composition of wines and to increase their stability, color and quality. The aim of the present work is to study the phenolic composition and color of wine blends made with FW (wines from vines subjected to CF) and CW (wines for vines under the usual cultivation practices).