“Un grande theatro di amenissimi colli”: “tutti coltivati et abondanti di frutti eccellentissimi e di buonissime viti”

Knowledge of vine reaction to plant spacing under high potential soil conditions is restricted. This study was done to determine effects of vine spacing

During the 1985 harvest, I was able to notice in the taste perception a break in the harmony of the wine during even partial blends of grapes from different plots. At the same time, I noted a good reaction from customers for greater product customization. As a result, I was led to seek the objective limits of the terroir of a cuvée and by a constant and permanent refinement of the parameters specific to each of the terroirs.

Sustainable viticulture and winemaking continue to represent huge challenges, where a better knowledge about the functional role of biodiversity in the vineyard ecosystems is required.

In the context of climate change and the need to reduce inputs, optimising photosynthesis and grapevine performance requires a better understanding of the interactions between water status, nitrogen availability, and source-sink relationships.

Red wine ageing is an important step in the red wine evolution and impacts its chemical and sensory characteristics through many chemicals and physico-chemical reactions. The kinetics of these evolutions depend on the wine studied and influence the wine ageing potential. Generally, high quality red wines require a longer period of bottle ageing before consumption¹. The ageing potential is an impor-tant parameter for wine quality and is related to the capacity of a wine to undergo oxidation over time². Phenolic compounds which are ones of the main substrates for oxidation can then potentially modulate ageing potential³.