Terroir 2006 banner
IVES 9 IVES Conference Series 9 Results of late-wurmian to present-day climatic-geological evolution on to spatial variability of pedologic-geological characters of the AOC Gaillac terroirs (Tarn, Midi-Pyrénées)

Results of late-wurmian to present-day climatic-geological evolution on to spatial variability of pedologic-geological characters of the AOC Gaillac terroirs (Tarn, Midi-Pyrénées)

Abstract

The AOC Gaillac area is divided into three main terroirs : « The left bank terraces », « The right bank coteaux » and « The plateau Cordais ». This division is valid at a regional scale, but it suffers of a number of local-scale exceptions. This spatial variability of the pedologic-geologic characteristics at the plot scale has been derived mainly from the main late-Würmian solifluxion phase occurring at the transition between the peri-glacial climate and the Holocene temperate conditions (13,000-10,000 yrs BP). This soil movement processing has generated tongue-shaped features composed of a mixed molassic-fluviatil material mostly on north-oriented slopes, concealing the in-situ molassic bedrock. This spatial variability has to be taken into account in any viticultural zoning strategy using extraction of morphometric data from a Digital Elevation Model (DEM) as slope gradient and slope orientation maps.

DOI:

Publication date: December 22, 2021

Issue: Terroir 2006

Type: Article

Authors

Pierre COURJAULT-RADE (1), Marguerite MUNOZ (1), Eric MAIRE1 et 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

Gaillac, geology, scale analysis, terroirs, viticultural zoning

Tags

IVES Conference Series | Terroir 2006

Citation

Related articles…

Innovation in pre- and post-harvest biocontrol: novel strategies against Botrytis cinerea for grape preservation

Driven by the demand for sustainable agriculture, biocontrol is emerging as a crucial alternative to chemical fungicides for crop protection.

Genetic causes of SO2 consumption in Saccharomyces cerevisiae

SO2 is used during winemaking for its anti-oxidative and anti-microbial properties. A high SO2 concentration in the wine has negative impacts by hiding wine aromas and delaying malolactic fermentation.

WAC 2022: Abstracts are available on IVES Conference Series

In order to disseminate the scientific results presented during the WAC 2022 , the organizers have decided to share the abstracts of the oral communications and posters with Open Access on IVES Conference Series. The fifth edition of the International Conference...

StartupLab and HackaVitis: open innovation and technology transfer in the wine sector

The study analyzes a set of open innovation actions promoted by the innovation environments of the Instituto Federal do Rio Grande do Sul (IFRS), in cooperation with entities, companies in the sector and the Department of Innovation, Science and Technology of Rio Grande do Sul.

Comparison of two procedures to measure foamability from sparkling base wines supplemented with acacia gums

In sparkling wines, foam is a relevant aspect whose measurement method could affect the results. The shaking test (ST) is a simple method measuring foamability1,2