A comparative analysis of regions worldwide with Pinot noir

Viral diseases are reported to cause several detrimental effects on grapevine. Among them, leafroll, due to single or mixed infection of GLRaV1 and GLRaV3, and rugose wood, associated to GVA, are considered the most widespread and dangerous.

All about “Australian grapevine stories”

To limit the acceleration of global warming we need to reduce greenhouse gases emissions (GHG), making our production processes more carbon-efficient and optimizing absorptions.

En raison des vanations locales d’exposition et de déclivité, l’évaluation climatique des vignobles et des régions viticoles est très important pour la culture des raisins.

This paper focuses on how taste in wine (and other foods) changes and the implications of this process
for producers and merchants.
It draws primarily on the changing taste of and taste for champagne in Britain in the 19th century. Between 1850 and 1880 champagne went from a dosage level of around 20% (20 grams sugar / litre) to 0%. Champagne became the ‘dinner wine of the elite – drunk with roast meat and savoury dishes.
Contemporaries accepted that while most people could distinguish the taste of good champagne from that of bad, very few could distinguish very good from good.