Terroir 2010 banner
IVES 9 IVES Conference Series 9 Paysages viticoles et terroir dans l’OAC Ribeira Sacra (Galice, NO de l’Espagne)

Paysages viticoles et terroir dans l’OAC Ribeira Sacra (Galice, NO de l’Espagne)

Abstract

[English version below]

La notion d’Appellation d’Origine Contrôlée (AOC), repose sur l’existence d’un lien entre les caractéristiques du terroir et la qualité et la typicité de la production (DELAS, 2000). Si pendant longtemps, ce lien n’est apparu que comme le fruit de l’empirisme, les recherches entreprises dernièrement ont permis de fonder scientifiquement les relations complexes entre fonctionnement des milieux naturels et aptitude à une production de qualité.
L’aire d’AOC Ribeira Sacra s’étend sur presque 195 km au large des versants escarpés du Miño et du Sil, dans la Galice (Espagne). Cette AOC couvre presque 1100 hectares, soit 5,2% de la surface viticole galicien, produisant en moyenne 22000 hl du vin. Enfoncées de plusieurs centaines de mètres dans les vieilles surfaces d’aplanissement du massif ancien, les vallées du Miño et du Sil et les parties inférieures de certains de leurs affluents (Bibei, Cabe, Bubal et Mao), ont été découpées en un extraordinaire escalier de terrasses viticoles. Réservées à la viticulture –la vigne est souvent l’unique culture et lorsqu’elle n’existe pas, le versant est abandonné aux broussailles-, la construction de ces terrassettes (appelées “socalcos” par les paysans) a exigé un travail gigantesque de remodelage des versants et leur entretien demandait des soins constants.
Dans ces vallées en gorge, les terrasses viticoles occupent souvent tout le versant et encerclent les rares chicots rocheux qui n’ont pu être conquis. Ces terrasses, le plus souvent entaillées dans des roches granitiques, sont en effet de remarquables constructions: chaque “socalco”, qui suit les courbes de niveau sur des pentes qui atteignent parfois 45 degrés, est soutenu par un mur de pierre sèche et sa largeur est souvent si faible qu’il ne peut accueillir qu’une seule rangée de ceps (les gradins n’ont souvent plus d’un mètre de large). Ces terrasses constituent un exemple remarquable de formations anthropiques très effectives du point de vue de minimiser l’érosion du sol et de la formation de microclimats particulièrement adaptés aux besoins de la vigne.
Par leurs caractéristiques constructives on peut parler de véritables anthrosols. Du point de vue pédologique la région est bien homogène, même s’il y a quelques variations en raison des conditions particulières d’orographie, de la nature de la roche-mère (granites, gneiss, ardoises). Par contre, l’influence de l’altitude (200 à 450 m) et l’exposition (de l’ouest a sud-est) est évidente.
L’étude vise à caractériser les conditions climatiques, géologiques et pédologiques des différentes situations des vignobles d’OAC Ribeira Sacra, pour faire une première approximation à l’influence de l’altitude et l’exposition au zonage vitivinicole de l’AOC Ribeira Sacra.

The concept of Appellation d’Origine (AOC) is based on the existence of a link between the characteristics of the soil and quality and specificity of production grape and quality wine. This AOC include 1100 hectares (5.2% of the Galicia vineyard), planted on the valleys of the rivers Miño and Sil. The vine is planted in terraces, with different altitude (200-450 m) and exposition (west to southeast), example of anthropogenic formations very effective in terms of minimizing soil erosion and formation of microclimates particularly suited to the needs of vine. The area is divided into five sub-zones, with different edaphoclimate characteristics, Chantada, Amandi, Ribeiras do Miño, Ribeiras do Sil-Ourense, Quiroga-Bibei. The diversity of local climates allows to produce different type of cultivars, white (Albariño and Godello), as red (including Mencía, Brancellao and Merenzao).
This study aims to characterize the climatic conditions, geological and soil of vineyards of different situations from OAC Ribeira Sacra, to know the influence of altitude and exposure on wine characteristics.

DOI:

Publication date: December 3, 2021

Issue: Terroir 2010

Type: Article

Authors

Queijeiro J. (1), Vilanova M. (2), Rodriguez I. (1), de la Montaña J. (1)

(1) Sciences Faculty of Ourense, Edificio Politécnico, As Lagos s/n 32004. Ourense, Spain
(2) Misión Biológica de Galicia, Spain

Contact the author

Keywords

Ribeira Sacra, sols, pente, altitude, exposition
Mesoclimate, slope, bench terraces, altitude, exposition

Tags

IVES Conference Series | Terroir 2010

Citation

Related articles…

Photoselective shade films affect grapevine berry secondary metabolism and wine composition

Grapevine physiology and production are challenged by forecasted increases in temperature and water deficits. Within this scenario, photoselective overhead shade films are promising tools in warm viticulture areas to overcome climate change related factors. The aim of this study was to evaluate the vulnerability of ‘Cabernet Sauvignon’ grape berry to solar radiation overexposure and optimize shade film use for berry integrity. A randomized complete block design field study was conducted across two years (2020-2021) in Oakville, Napa Valley, CA, with four shade films (D1, D3, D4, D5) differing in the percent of radiation spectra transmitted and compared to an uncovered control (C0). Integrals for gas exchange parameters and mid-day stem water potential were unaffected by the shade films in 2020 and 2021. By harvest, berries from uncovered and shaded vines did not differ in their size or primary metabolism in either year. Despite precipitation exclusion during the dormant season in the shaded treatments, yield did not differ between them and the control in either season. In 2020, total skin anthocyanins (mg/g fresh mass) in the shaded treatments was greater than C0 during berry ripening and at harvest. Conversely, flavonol concentrations in 2020 were reduced in shaded vines compared to C0. The 2020 growing season highlighted the impact of heat degradation on flavonoids. Flavonoid concentrations in 2021 increased until harvest while flavonoid degradation was apparent from veraison to harvest in 2020 across shaded and control vines. Wine analyses highlighted the importance of light spectra to modify wine composition. Wine color intensity, tonality and anthocyanin values were enhanced in D4 whereas antioxidant properties were enhanced in C0 and D5 wines. Altogether, our results highlighted the need of new approaches in warm viticulture areas given the impact that composition of light has on berry and wine quality.

Ellagitannin profile of red and white wines aged with oak chips

Wine aging with oak chips is nowadays a common alternative to barrel aging, aiming to improve wine quality through the fast extraction of wood derived compounds. From the pool of wood phenols, ellagitannins have been reported to have the most significant impact on the wine’s organoleptic profile. Their final concentration in wines is influenced by several factors, with toasting level considered as one of the most important.

Assessing the potential of fermentative skin contact in white winemaking on phenolic, colour, and sensory traits

Fermentative maceration in white wine production, involving extended contact with grape skins and seeds, has gained interest in recent years. The impact of this winemaking technique on wine composition and sensory properties remains underexplored.

Geographical indication “Brandy Italiano”: study on the influence of wood barrel toasting and natural seasoning on endogenous and wood-derived compounds of aged distillates

The European geographical indication (GI) Brandy Italiano is exclusively reserved to brandy obtained in Italy from the distillation of wine from grapes grown and vinified in the national territory [1].

Exploring the dynamic between yeast mannoproteins structure and wine stability

Mannoproteins are macromolecules found on the surface of yeast cells, composed of hyperbranched polysaccharide negatively charged chains by mannosyl-phosphate groups, fixed to a protein core. during the alcoholic fermentation and aging on lees, these mannoproteins are released from the yeast cell wall and become the main yeast-sourced polysaccharide in wine. due to their techno-functional properties, commercial preparations of mannoproteins can be used as additives to better assure tartaric and protein stability.