Characterization of the Origin Denomination “Ribeira Sacra”

“Vinum debet esse naturale ex genimine vitis et non corruptum”. The Eucharistic wine must be made with pure grapes that must not be contaminated in any way. This is how wine was born in the monastery of the Augustinians, and that is how the genetic improvement of grapevine implemented over the decades at the Agricultural Institute of San Michele all’Adige (since 1874; Trentino – Italy) has been oriented to make the cultivation of grapes always more sustainable. This concept is still current and meets the worldwide urgent need of reducing the use of chemicals, under a climate crisis scenario. Since the beginning of the twentieth century, the varieties introduced in Trentino and the new cultivars produced by pioneer breeders have already embraced the principle of sustainable viticulture.

The 1365 ha of the Genevese vineyard are located at the south-western corner of the Swiss plateau, between 395m and 505 m altitude.

During a three-year period, the vineyards of the Carnuntum wine district are investigated for their terroir characteristics. The interdisciplinary study is aimed at the description of the physiogeographic

High temperatures influence plant development and induce a large set of physiological responses at the leaf scale. Stomatal closure is one of the most observed responses to high temperatures. This response is commonly considered as an adaptive strategy to reduce water loss and embolism in the vascular system caused by the high evaporative demand.

Among the numerous nutrients vines extract from the soil, nitrogen is the one that interferes most with vine vigor, yield, berry constitution and wine quality. Many studies relate on the influence of various levels of nitrogen