Geological characterization of plot belonging to the left bank terraces terroir of the Gaillac vineyard (Tarn, Midi-Pyrénées). Consequences on determination of choice of vegetative material

Valpolicella is a famous wine producing region in the province of Verona owing its fame above all to the production of two Protected Designation of Origins (PDOs) withered wines: Amarone and Recioto. In recent years, however, the wineries have been interested in the enhancement and qualitative increase of another PDO, Valpolicella Superiore. All the Valpolicella PDOs wines are produced with a unique grape blend, mainly Corvina, Corvinone, Rondinella and a range of other minor varieties.

The presence of grapevine trunk diseases (GTDs) related pathogens leads to severe economic losses in wine‐growing regions all over the world

En el presente trabajo se ha realizado un estudio comparativo entre los varietales tintos Listán negro y Negramolle en la Denominación de Origen Tacoronte-Acentejo. Se han determinado durante dos años

Rhone Valley A.O.C. Vineyards cover more than 70 000 hectares, of wich more than 40 000 plantedwith Grenache N. The Grenache observatory was created in 1995.

Top quality sparkling wines (SW) are mostly produced using the traditional method that implies a second fermentation into the bottle[1]. That is the case of sparkling wines of reputed AOC such as Champagne, Cava or Franciacorta. However, it seems that the first SW was elaborated using the ancestral method in which only one fermentation takes place[2]. That is the case of the classical SW from the AOC Blanquette de Limoux[3]. In both cases, SW age in the bottle during some time in contact with lees favoring yeast’s autolysis[4]. There is a lot of information about traditional method but only few exists about ancestral method. The aim of this work was to compare SW made by the ancestral method with SW made by the traditional method.