Terroir 2008 banner
IVES 9 IVES Conference Series 9 AOC Saint-Romain, Hautes-Côtes-de-Beaune, Burgundy: analysis of a “terroir”

AOC Saint-Romain, Hautes-Côtes-de-Beaune, Burgundy: analysis of a “terroir”

Abstract

The abbreviation AOC designates, since 1905 in France, wines which characteristics and reputation are due to a proper “terroir”. The delimitation of such “terroirs” consists in a technical and statutory procedure which has developed by steps.
The delimitation of the AOC Champagne and Kaefferkopf terroirs, presented here by the authors, confirms the validity of the modern “terroir” concept: A “terroir” is a delimited geographic area for which there is collective knowledge of the interaction between the physical and biological environment and applied vitivinicultural practises.

DOI:

Publication date: December 8, 2021

Issue: Terroir 2008

Type : Article

Authors

Gilles FLUTET, Cécile FRANCHOIS, Alexis GUYOT, Eric VINCENT

Institut NAtional de l’Origine et de la qualité
51, Rue d’Anjou – 75008 – Paris – France

Contact the author

Keywords

Appellation d’Origine Contrôlée, delimitation, “terroir”, vitivinicultural practises

Tags

IVES Conference Series | Terroir 2008

Citation

Related articles…

Distinctive flavour or taint? The case of smoky characters in wine

Forest fires in the vicinity of vineyards have significantly increased in the last decade and are a concern for grapegrowers and winemakers in many wine producing countries. The fires cause smoke drift throughout vineyards which cannot be avoided and may result in the production of wines described as ‘smoke tainted’. Such wines are characterized by undesirable sensory characters described as ‘smoky’, ‘burnt’, ‘ash’ aromas and flavours, and also may cause a lingering, unpleasant ashy aftertaste [1; 2].

Application of organic carbon status indicators on vineyard soils: the case study of DOC Piave (Veneto region, Italy)

According to the Kyoto Protocol objectives, it’s necessary to identify alternative carbon dioxide sinks, and vineyard soils could be a significant opportunity.

Pre-breeding for developing heat stress resilient grape varieties to ensure yield 

Climate change has numerous detrimental consequences and creates new challenges for viticulture around the world. Transitory or constant high temperatures frequently associated with an excess of sunlight (UV) can cause a variety of physiological disorders, such as sunburn. Diverse environmental factors and the plant’s response mechanisms to stress determine the symptoms. Grapevine berry sunburn leads to a drastic reduction in yield, and may eventually decline berry quality. Consequently, this poses a significant risk to the winegrowers.

Understanding the impact of rising temperatures due to climate change on aromatic compositions in Malbec wines from Mendoza, Argentina

Mendoza is one of Argentina’s most important and outstanding wine regions producing the renowned Malbec wines due to its optimal soil and weather conditions. However, the effects of 21st-century climate change would negatively impact Malbec wines quality. This study investigated the effect of temperature increase and the impact of plant hormone abscisic acid (ABA) used to mitigate the negative effect of temperature increase on Malbec wines aromatic composition through GC-MS. Four treatments were applied on vines at field condition: Control, Control + 3 ºC, ABA and ABA + 3 ºC.

Geological history and landscape of the Coastal wine-growing region, South Africa

The geology of the Western Cape testifies to the former existence of a late Precambrian supercontinent, its fragmentation, the closure of an ocean between the South African and South American continental precursors (Kalahari and Rio de la Plata cratons), the accumulation of marine sediments and limestones, and their compression during a collision between these cratons