A study on the oenological potentiality of the territory of a cooperative winery in Valpolicella (Italy)

Climate is one of the main drivers of spatial and temporal variability in grapevine physiology and therefore a key determinant of grape composition and final wine value. The world has warmed 1.1 °C since pre-industrial times, and the latest IPCC report indicates an additional 0.5 to 1.3 °C of warming by mid-century with continental locations warming at a greater rate than the oceans.

The variety Aragonez (sin. Tempranillo), recently introduced in the San Francisco Valley (9º02′ S; 40º11′ W) has revealed an excellent adaptation, with high potential of quality and yield, even without clonal material.

The main challenge faced by viticulture is to improve the quality of the wines, adapting them to the new consumer demands that demand wines with lower alcohol content and greater freshness. In the last 30 years, a clear modification has been observed in the composition of the grape due to climate change

The evolution of wine quality issues is historically expressed by the passage from wine quality (what is a wine?) to wine quality (what is a good wine?). Perhaps the next question could be: what is a good sustainable wine? To contribute to reflection on this theme, it may be worthwhile to undertake an exercise in prospective fiction, which we have identified in the hypothesis of the AOD, the “appellation d’origine durable”, a scenario we will develop in the light of developments in the wine industry and the regulation on geographical indications.

The implementation of food safety assurance systems in wineries involves ensuring that the wines produced do not pose a risk to consumer health and are therefore free from harmful substances, such as those that may be incorporated during the production process (pesticides, additives, etc.), allergens or mycotoxins.