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

Face à l’enjeu d’affirmer et de mieux comprendre la spécificité des vins en relation avec leur origine, la notion de « terroir », avec la richesse de sens et la diversité des perspectives qui l’éclairent, se révèle la clef de voûte de la production et de la valorisation de vins personnalisés et typiques. Asseoir la connaissance des principaux terroirs de la Vallée du Rhône sur des bases autres que celles, jusqu’alors essentiellement empiriques, invoquées dans la seconde grande région française productrice de vins d’AOC, constitue un projet conforme à l’intérêt voué à cet enjeu d’actualité.

Context and purpose of the study. In relation to global geo changes, including climatic ones, the following research has been conducted: 1. In Europe’s highest vineyard (1395 m.a.s.l.) (Cargnello, 2014÷2021; Cargnello & Col. 2019÷2021)

The blend of grapes used in the production of the four Valpolicella PDOs red wines, namely Valpolicella, Valpolicella Classico Superiore, Recioto della Valpolicella and Amarone della Valpolicella is quite unique, and includes two main varieties Corvina and Corvinone, and other minor varieties. To a very large extent all these grapes are only grown in the province of Verona. One of the main characteristics of Valpolicella is the use of grapes that are submitted to post-harvest withering. The aim of this study was therefore to evaluate the evolution of the free and glycosidically-bound volatile compounds in Corvina and Corvinone grapes under real production conditions.

The hill Somló looks like a huge island wich jumps out of the see, a few kilometers away from the slope of Bakony highland and on the edge of the Hungarian small plane.

The measurement of carbon isotopic discrimination in grape sugars 13 at harvest (δ C) is an integrated assessment of water status during ripening.