Terroir 2010 banner
IVES 9 IVES Conference Series 9 The landscape of wine as an expression of cultural transversality

The landscape of wine as an expression of cultural transversality

Abstract

[English version below]

Il mondo del vino si è accorto che per la sua comprensione, valorizzazione e promozione è fondamentale conoscere le ragioni geologiche del vino, valutare il suo impatto sul paesaggio e acquisire il suo valore emozionale. Si aprono, pertanto, nuovi orientamenti culturali nella gestione enologico-enografica dei luoghi del vino: geologia e vino, geografia emozionale, il paesaggio d’arte nelle aree DOC/DOCG, il ruolo geologico nell’etichetta, ecc. sono i valori aggiunti al terroir nella conoscenza e comunicazione del vino. Il paesaggio del vino è un paesaggio emozionale che racconta la storia geologica dei luoghi alla base delle caratteristiche organolettiche dei vini ed espressione di quel paesaggio geologico del passato che oggi è invisibile, ma il cui ruolo è stato fondamentale per l’evoluzione di un determinato terroir.
Nel Grand Tour dell’800, inoltre, il Viaggio in Italia di Goethe è un percorso letterario ed artistico attraverso anche i paesaggi del vino che diventano il filo conduttore nella narrazione dei luoghi. Tutto questo rientra in quella trasversalità culturale che vede coinvolti scienziati, pittori, poeti, scrittori, ecc. in un ambito disciplinare, solo apparentemente di settore, ma assolutamente condivisibile e proprio per questo di grande impatto culturale.
Il terroir, quindi, va oltre le sue usuali definizioni tecniche, e coinvolge ambiti disciplinari diversi per una sua acquisizione e visione sempre più ampia e integrata.

The world of wine has come to realize that for its understanding, appreciation and promotion is it crucial to foster knowledge on the “geological reasons” of wine, to evaluate its impact on the landscape, and to acquire its emotional value. The roads of wine cannot be divorced from the geological and geo-morphological features of the terroirs within the DOC/DOCG areas, from the local cultural values and local traditions, from the emotions of the places, and from a variery of elements and parameters that can reach far from the vineyard the cellars.Thus, new cultural trends open up for the enologic and oenographic management of wine sites: the geology and wine, the emotional geography, the Fine Arts landscape of the DOC/DOCG areas, the geological information of the label, etc., are all added values to the terroir that pave the way to new scenarios for the knowledge and communication of wine. The landscape of wine is an expression of the past geological landscape, which is invisible today but played a fundamental role in the evolution of a given terroir. The wine landscape is an emotional landscape that tells the geological history underlying the characteristic organoleptic features of the wines; it is a specific and characteristic environmental scenario that is appreciated by the “geological reasons” of wine and by new compelling contents. In the 1800’s Grand Tour, for example, Goethe’s trip to Italy is a literary and artistic path that winds not only through the natural and monumental landscapes of the peninsula, but also through the landscapes of wine, associated to that historic moment of Italy as a thread in the narrative of places.All of the above fits a cultural transversality that spans scientists, painters, poets, writers, etc., in a disciplinary context that is only apparently sectorial, and that can be rather shared very successfully, achieving an extensive cultural impact. The terroir, thus, goes beyond its usual technical definition and involves various disciplinary areas contributing to its acquisition and to an increasingly broad and integrated vision.

DOI:

Publication date: December 3, 2021

Issue: Terroir 2010

Type : Article

Authors

Lucilia Gregori

Department of Earth Sciences, University of Perugia
Piazza Università 1, 06123 Perugia, ITALY

Contact the author

Keywords

Geomorphology, landscape, terroir

Tags

IVES Conference Series | Terroir 2010

Citation

Related articles…

Vine phenology and climate in Bordeaux, since the beginning of the XIXth century

We analyze the effects of climate (temperature and pluviometry) on the phenologic stages of the vine (débourrement, flowering, ripening and grape harvest). We rebuilt time series starting from the beginning of the XIXth century for the Medoc and the area of Bordeaux, data very seldom mobilized by researchers.

Chemical and microbiological evaluation of Ribeiro wines (NW Spain)

Wine produced under Designation of Origin (DOP) Ribeiro, the oldest DOP in Galicia (NW Spain), are elaborated using local grape cultivars, grown at the valleys of Miño, Avia and Arnoia rivers. The landscape formed by slopes and terraces and the peculiar climate of continental character, softened by the proximity of Atlantic Ocean, make it an area of excellent aptitude for vine cultivation. In addition, small-scale farming and the use of traditional techniques for vineyard management provide a great diversity to Ribeiro wines. This study presents the evaluation of red and white wines (bottled or bulk wines) from DOP Ribeiro, produced between years 2018-2022.

H-NMR metabolic profiling of wines from three cultivars, three soil types and two contrasting vintages

Differences in wine flavour proceed primarily from grape quality. Environmental factors determined by the climate, soil and training systems modify many grape and wine quality traits. Metabolic profiling based on proton nuclear magnetic resonance (1H-NMR) spectra has been proved to be useful to study multifactorial effects of the vine environment on intricate grape quality traits. The capacity of this method to discriminate the environmental effects on wine has to be demonstrated.

WINE FERMENTATION METABOLITES PRODUCED BY TWO TORULASPORA DELBRUECKII STRAINS ISOLATED FROM OKANAGAN VALLEY, BC, CANADA VINEYARDS

Wine aroma is influenced by various factors, from agricultural practices in the vineyard to the enological choices made by winemakers throughout the vinification process. Spontaneous fermentations have a characteristically deeper complexity of aromas when compared to fermentations that have been inoculated with Saccharomyces (S.) cerevisiae because of the diversity of microflora naturally present on grape skins. Non-Saccharomyces yeast are being extensively studied for their ability to positively contribute to wine aroma and flavour. These yeasts are known to liberate more bound volatile compounds present in grape must than S. cerevisiae through the enzymatic action of β-glucosidases and β-lyases1.

Characterization of winegrape berries’ composition on sorting tables using hyperspectral imaging and AI

Comprehensive evaluation of grape composition at winery receiving areas often requires multiple measurements to ensure representativeness, as well as the use of analytical techniques that are time-consuming and involve sample preparation.