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IVES 9 IVES Conference Series 9 Terroirs de Balagne: focus sur le Vermentinu

Terroirs de Balagne: focus sur le Vermentinu

Abstract

[English version below]

Depuis 2002, le CIVAM de la région Corse, a entrepris une étude des terroirs viticoles de l’appellation AOC Corse-Calvi (Balagne), comprenant la cartographie des terroirs à potentialité viticole, l’étude a gronomique et œnologique des 3 principaux cépages de l’appellation : Vermentinu (blanc), Niellucciu et Sciaccarellu (rouge et rosé) sur les différents terroirs cartographiés.
La cartographie des terroirs a été réalisée sur SIG à partir d’un ensemble de facteurs naturels représentés sous forme de cartes numérisées géoréférencées, scindé en 2 groupes:
– le sol (prenant en compte: la nature du sol et du sous-sol, la réserve en eau, l’hydromorphie) – le morphoclimat (composé des cartes de: pente, expositions, altitudes, distances au rivage, pluviométrie, somme des températures supérieures à 10°c, insolation théorique).
La carte morphoclimatique a été obtenue en appliquant à l’ensemble des cartes le constituant, un traitement statistique en ACP. La carte finale des terroirs a été obtenue par croisement entre la carte des sols et la carte du morphoclimat. 24 terroirs ont ainsi é té identifiés. Une étude agronomique et œnologique du Vermentinu a été réalisée sur 5 terroirs ( soit, près de 63% des surfaces à vocation viticole de l’appellation), grâce au suivi d’un réseau de 7 parcelles de vigne possédant les mêmes caractéristiques ( âge, clone, porte-greffe, taille, palissage, densité de plantation, SFE…). Les contrôles ont été effectués au niveau de la physiologie de la vigne (débourrement, véraison, maturité, stress hydrique), de la récolte (état sanitaire, rendement, fertilité, poids des baies et des grappes), des vinifications (les raisins de chaque parcelle ont été vinifiés de manière identique, les vins ont été analysés et dégustés par un jury de professionnels). Ce travail a été réalisé entre 2002 et 2007. Des résultats intéressants ont été obtenus au niveau de la physiologie de la vigne, de la production et des paramètres physico-chimiques des vins. Des différences marquées ont été observées lors des dégustations. 4 profils sensoriels ont été identifiés sur les 5 terroirs étudiés, leur potentiel de vieillissement a également été défini.
– Cette étude a permis de connaître, dans un premier temps, la capacité de chaque type de terroir à marquer l’expression des vins blancs de Vermentinu. Ces caractéristiques pouvant être exacerbées ou atténuées par l’effet millésime.

Since 2002, the CIVAM region Corsica, undertook a study viticultural land designation AOC Corse-Calvi (Balagne), including mapping to wine-growing potential terroirs, Study agronomy and œnological the 3 main grape varieties of the appellation: Vermentinu (white), Niellucciu and Sciaccarellu (red and rose) on different land mapped.
Terroir mapping was conducted on GIS to a set of natural factors represented as digitized geo-referenced maps, split into 2 groups:
– soil (taking into account: nature of soil and the sub soil, water reserve, the hydromorphie)
– the morphoclimat (cards consisting of: slope, exhibitions, altitudes, distances from shore, pluviometry, temperatures above 10°c, theoretical insolation sum).
The morphoclimatique card was obtained by applying cards all the constituent, a statistical treatment in ACP. The final terroir card was obtained by cross between the soil card and the morphoclimat card. 24 terroirs were thus identified. Agronomy and œnological from the Vermentinu study was conducted on 5 terroirs (either 63% surfaces of appellation) through monitoring a network of 7 plots of vines that have the same characteristics (age, clone, rootstock, vineyard, size, density of planting, SFE…). The checks have been performed at physiology of the vine (débourrement, veraison, maturity, water stress), harvest (health, yield, fertility, weight arrays and pools), vinifications (each vineyard grapes have been vinified identically, wines have been analyzed and tasted by a jury of professionals). This work was carried out between 2002 and 2007. Interesting results were obtained at the physiology of vine, production and physico-chemical parameters of wines. Marked differences have been observed during the tasting. 4 sensory profiles have been identified on 5 studied terroir, their potential for ageing has also been defined.
This study led to know, first, the capacity of each terroir type to mark the expression Vermentinu white wines. These characteristics may be exacerbated or mitigated by the effect millésime.

DOI:

Publication date: December 3, 2021

Issue: Terroir 2010

Type: Article

Authors

Uscidda nathalie, Bourde laurent

CIVAM de le région Corse, 20230 San Giuliano, France

Contact the author

Keywords

terroirs, pédologie, morphoclimat, SIG, ACP, vermentinu, physiologie, production, profils sensoriels, potentiel de vieillissement
Terroirs, soil science, morphoclimat, GIS, ACP, vermentinu, Physiology, production, sensory profiles, ageing potential

Tags

IVES Conference Series | Terroir 2010

Citation

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