Terroir 2008 banner
IVES 9 IVES Conference Series 9 The role of the environmental factor as a component of the terroir in Spain (A.O. Cigales, NW Spain)

The role of the environmental factor as a component of the terroir in Spain (A.O. Cigales, NW Spain)

Abstract

The components and the methodology for characterization of the terroir in Spain have been described by Gómez-Miguel et al. (2003) and Sotés et al. (2003), taking into account the full range of environmental factors (i.e: climate, vegetation, topography, soils, altitude, etc.), landscape variables (derived from photo-interpretation and a digital elevation model) and specific variables of the country’s viticulture (i.e: size and distribution of vineyards, varieties, phenology, productivity, quality, designation regulations, etc.). This paper describes: the integration of the resulting database in a Geographic Information System (GIS) that allows the spatial and statistical analysis of all variables; the parametric system of variable quantification; the selection of main endogenous and exogenous variables for terroir characterization; and the role of the variables that describe the landscape in the final results. The analysis has been carried out over 2.4 million ha. This paper presents the results of a case studied in the Cigales region (A.O. Cigales) that expands on 62,210.5 ha and includes 2,351.5 ha of vineyards. The observed distribution of vineyards in this region is ¿well? correlated to the integrated landscape-terrain classification and productivity but does not depend on the total available area for cultivation. It is significant that a subset of geological formations that accounts for 59 percent of the total area sustains over 95 percent of the vineyards.
The results of the study have general implications for landscape-terrain classification in Spain and define a set of methodological guidelines: a) definition of the set of variables that define the landscape (characterization of the lithological and morphological components; homogenization of lithological units; cartography of the geological formations; integration of a digital elevation model to derive altitude, orientation, exposure and slope. The spatial scale should be at least 1:25,000); b) definition of the Homogeneous Land Units (UHM) (The parameter characterization was carried out from the units which were previously defined from the data of the environmental analysis); c) experimental design (Selection of Homogeneous Land Units and characterization within the units); d) final zoning: integration of the Homogeneous Land Unit with the plant (variety and rootstock) and the product (must and wine).

Download the PDF

DOI:

Publication date: December 8, 2021

Issue: Terroir 2008

Type : Article

Authors

V. GOMEZ-MIGUEL (1) and V. SOTES (2)

Universidad Politécnica de Madrid. Avda Complutense s/n. 28040-Madrid, Spain

Contact the author

Keywords

terroir, zoning, landscape, climate, soil, GIS

Tags

IVES Conference Series | Terroir 2008

Citation

Related articles…

Influence of early leaf removal on the yield and composition of the grape of three white varieties in the D.O.Ca.Rioja (Spain)

Defoliation is one of the green operations more used in viticulture, whose results can be very different depending on the variety and the moment of realization. Early leaf removal consists of the elimination

Read More

Bees, climate changes, and “environmental sustainability 4.1c” in viticulture and the territory for a new global multiproductive “biometaethical district 4.1c”

The use of bees as pollinators in vine varieties with physiologically female flowers (Picolit, Bicane, Ceresa, Moscato rosa, etc.) (Cargnello, 1983) and as bio-indicators for biodiversity and environmental sustainability is well-known. Furthermore, there are interests in: 1-a. Making the viticulture of Belluno (Province of Veneto in North-eastern Italy, which is also famous for the Dolomites -a UNESCO World Heritage-) regain the socioeconomic role which it is entitled to and which it had got in its past by aiming at the enhancement of local grape variety in harmony with others, for example with the neighboring area of the Conegliano and Valdobbiadene Prosecco Superiore DOCG; 2-a. Maintaining and further improving the important natural and healthy environment of Belluno, and making its territory and the “lookout” means of the environmental sustainability, including its vineyards, even more naturally original and sustainable 4.1C.

Read More

Assessment of plant water consumption rates under climate change conditions through an automated modular platform

The impact of climate change is noticeable in the present weather, making water scarcity the most immediate mediator reducing the performance and viability of crops, including grapevine (Vitis vinifera L.). The present study developed a system (hardware, firmware, and software) for the determination of plant water use through changes in weight through a period. The aim is to measure the differences in grapevine water consumption in response to climate change (+4oC and 700 ppm) under controlled conditions. The results reveal a correlation between daily plant consumption rates and reference evapotranspiration (ETo).

Read More

Genomic comparison on O. oeni: can l. hilgardii be a novel starter culture in malolactic fermentation?

Malolactic fermentation (MLF) the microbial bioconversion of L-malic acid into L-lactic acid, is a pivotal metabolic process that holds fundamental significance for the quality and organoleptic characteristics of some wines. Oenococcus oeni is considered to be the main player in this conversion, and it is globally used as a starter culture for mlf thanks to his capacity to tolerate the harsh wine environment.

Read More

EFFECT OF WHOLE BUNCH VINIFICATION ON THE ABUNDANCE OF A SWEETENING COMPOUND

In classic red wine-making process, grapes are usually destemmed between harvest and the filling of the vat. However, some winemakers choose to let all or a part of the stems in contact with the juice during vatting, this is called whole bunch vinification. For instance, this practice is traditionally used in some French wine regions, notably in Burgundy, Beaujolais and the Rhone Valley. The choice to keep this part of the grape is likely to affect the sensory properties of wine, as its gustatory perception1,2.

Read More