Terroir 2010 banner
IVES 9 IVES Conference Series 9 Riqualificazione dell’antica “Terra di Lavoro” attraverso il rilancio della cultivar Abbuoto

Riqualificazione dell’antica “Terra di Lavoro” attraverso il rilancio della cultivar Abbuoto

Abstract

[English version below]

L’agricoltura dei territori costituenti l’antica “Terra di Lavoro”, territorio che oggi è compreso nella provincia di Caserta ed in parte di quelle di Frosinone e Latina, ha subito a partire dal 1970, un’involuzione, principalmente a causa dell’urbanizzazione; solamente la coltivazione della vite ha mantenuto nel tempo la sua consistenza, ed in particolare della cultivar Abbuoto.
Nel presente lavoro si è studiato questo vitigno autoctono, ed il vino relativo, analizzando anche la possibilità, attraverso il suo rilancio, di riqualificare nella globalità questo importante territorio. Ciò ha suggerito l’urgente necessità di proporre un progetto che tenga conto del fatto che la presenza del vitigno Abbuoto rappresenta per il territorio una grande opportunità di crescita e di sviluppo socio-economico, inserendolo in un progetto di sviluppo turistico.

The agriculture of territories of the ancient one “Terra di Lavoro”, territory that today it is inclusive in the province of Caserta and partly of those of Frosinone and Latin, has suffered, beginning from 1970, an involution, mainly because of the urbanization; only the cultivation of the grapevine has maintained in the time its consistence, and particularly of the cultivar Abbuoto.
In the present job is studied this autochtonous vine and the relative wine, also analyzing the possibility, through its raising, to retrain, in the globality, this important territory. This has suggested the urgent necessity to propose a project that keeps in mind of the fact that the presence of the vine Abbuoto represents for the territory a great opportunity of growth and social-economic development, inserting it in a project of tourist development.

Download the PDF

DOI:

Publication date: December 3, 2021

Issue: Terroir 2010

Type: Article

Authors

D. BIAGIOTTI (1), S. MORETTI (2), G. CARGNELLO (3)

(1) Enologo
(2) C.R.A. Unità di ricerca per l’enologia dell’Italia centro-meridionale, via Cantina Sperimentale 00049 Velletri (Roma), Italia
(3) CRA – Centro di ricerca per la Viticoltura di Conegliano, Treviso, Italia

Contact the author

Keywords

Terra di lavoro, abbuono, enoturismo, restyling, grande filiera
Terra di lavoro, Abbuono, enotourism, restyling, grande filiera

Tags

IVES Conference Series | Terroir 2010

Citation

Related articles…

Estimation of chemical age of red wines with the use of Fourier transform infrared spectroscopy (FT-IR) and chemometrics

The color of a red wine is one of the most important parameters of its quality, giving much information on its status, such as the grape variety used or the winemaking style. As the result of a complex equilibrium between different forms of anthocyanins and polymerization reactions which occur over the course of time, color can also serve as an indication of a wines’ age. For this purpose the “chemical age” i and ii indexes have been introduced by Somers in 1977. The chemical age index i measures the color absorbance after the addition of acetaldehyde while chemical index ii provides an indication of how much of the total red pigments are resistant to SO2 bleaching.

Read More

Water status modelling: impact of local rainfall variability in Burgundy (France)

[lwp_divi_breadcrumbs home_text="IVES" use_before_icon="on" before_icon="||divi||400" module_id="publication-ariane" _builder_version="4.19.4" _module_preset="default" module_text_align="center" text_orientation="center" custom_margin="65px||18px||false|false"...
Read More

Impact of high temperatures on phenolic profile of Babić grapes

Babić is a Croatian native grapevine variety grown in the Coastal region, mainly in the Šibenik and Primošten areas, famous for high quality red wines. The region is known for its warm Mediterranean climate and karst relief. Vineyards are found on the hillsides of varying slopes and exposition usually giving low yields of exceptional quality.

Read More

Contribution of phenolic compounds to the total antioxidant capacity of Pinotage wine

The South African wine industry is taking an interest in the enhancement of red wine total antioxidant capacity (TAC) with retention of sensory quality to satisfy the demands of increasingly discerning consumers. The focus is especially on the unique South African red wine cultivar, Pinotage.

Read More

First results on the chemical composition of red wines from the pressing of marc

In the Bordeaux vineyards, press wine represents approximately 15% of the total volume of wine produced[1]. Valuing this large volume of wine is necessary from an economic point of view, but also because of their organoleptic contribution to the blend, and their contribution to the construction of wines for laying down. Therefore, this study was developed considering the lack of recent scientific knowledge on the composition of red press wines. The aim of this study is to establish an initial assessment of their chemical composition including aromatic compounds and a phenolic part.

Read More