Terroir 2006 banner
IVES 9 IVES Conference Series 9 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

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

Abstract

Detailed geological analyses of a plot belonging to the « AOC Gaillac » area have been carried out. This plot belongs to the left bank terraces of the Tarn River which coinciding with one of the three main terroirs of the AOC area. It is localised on the rissian-aged (≈ 200 000 yrs B.P.) terrace composed of alluvial shelves crosscut by small valleys where the Oligocene (ca. 28 My) marly molassic basement outcrops. It spatially coincides with the terrace slope on which typical luvisols have developed composed by an eluvial silty-sandy horizon (up to 60 cm) overlying an illuvial pebble-sand level (up to 3 m) where clays and ferrous oxides are moderately accumulated. The slope terrace appears to be a unit with great potential for production of high quality wine because of its high topographic gradient combined with the thick permeable pebble-sand sequence, both triggering a high drainage coefficient. Further, combination of physical and chemical results – acidic pH and very low CEC – permits to select Gravesac rootstock adapted to well-drained acidic soils and Syrah/Fer Servadou climatic-adapted grapevine varieties as the most suitable vegetative material.

DOI:

Publication date: January 12, 2022

Issue: Terroir 2006

Type: Article

Authors

Pierre COURJAULT-RADE (1), Marguerite MUNOZ (1), Eric MAIRE (1) and Nicolas HIRISSOU (2)

(1) Laboratoire des Mécanismes de Transferts en Géologie (LMTG), UMR 5563 CNRS, 14, avenue E. Belin, 31400 Toulouse, France
(2) Domaine du Moulin, chemin de Bastié, 81600 Gaillac, France

Contact the author

Keywords

AOC Gaillac, geology, morphology, vegetative material, terroir effect

Tags

IVES Conference Series | Terroir 2006

Citation

Related articles…

«Observatoire Mourvèdre»: (2) climatic mapping for successful plantation of Cv. Mourvèdre

A statistical model of sugar potential for Mourvèdre grapevine cultivar has been obtained using a group of 32 plots all around de south-east french mediterranean area.

New insights about sensory contribution of grape stems during winemaking: role of astilbin, a sweet polyphenol

In this video recording of the IVES science meeting 2025, Marie Le Scanff (University of Bordeaux, UMR 1366 Oenologie, Institut des Sciences de la Vigne et du Vin, Villenave d’Ornon, France) speaks about the sensory contribution of grape stems during winemaking and about the role of astilbin, a sweet polyphenol. This presentation is based on an original article accessible for free on OENO One and on a technical article published on IVES Technical Reviews.

Estimating grapevine crop coefficients at high-resolution using open-source satellite data

Climate change results in increasing water stress due to co-effects of rising evapotranspiration (ET) and decreased precipitation over the past 65 years (Spinoni et al. 2019).

The affinity of white wine proteins for bentonite is dependent on wine composition and is directly related to their thermal stability / sensitivity

Bentonite fining is commonly used in oenology to remove all or parts of white wine proteins, which are known to be involved in haze formation. This fining is effective, but has disadvantages: it is not selective, thus molecules responsible for aroma are also removed, it causes substantial volume losses, and finally it generates wastes. Over the last decades, the knowledge of wine proteins has increased: they have been identified, their structures are known, some of them have been crystallized.

Effect of SO2, GSH and gallotannins on the shelf-life of a cortese white wine

Studying the effect of the addition of reduced glutathione (GSH) and/or gallotannins at bottling to limit the use of SO2 in white winemaking.