Terroir 2006 banner
IVES 9 IVES Conference Series 9 Viticultural characterisation of soils from triassic period at Beaumes-de-Venise (Côtes du Rhône, France)

Viticultural characterisation of soils from triassic period at Beaumes-de-Venise (Côtes du Rhône, France)

Abstract

Wineries of Beaumes-de-Venise area make their best red wines with grapes from the “Triassic terroir”. This « terroir » is characterized by soils from the Triassic period. These specific soils are complex and quite heterogeneous. They originate from an eventful geological history to keep in mind to understand soils geographical distribution. The aim of this work is to deep into the knowledge of Triassic period soils. The method of reference sectors has been an efficient one, after some adaptations to regional specificities.
This work allows to the creation of a practical brochure for winegrowers and technicians use. It includes: a simple key for determination of the principal kinds of Triassic soils; a detailed characterisation of these soils and technical and agronomical advices (grape varieties, rootstocks and cultural practices) adapted to every soil features.

Download the PDF

DOI:

Publication date: December 22, 2021

Issue: Terroir 2006

Type: Article

Authors

Begoña RODRIGUEZ-LOVELLE (1), Pierre VITAL (1), Mélanie SIRE (2) and Francis FABRE (1)

(1) Syndicat Général des Vignerons Réunis des Côtes du Rhône
Service technique. Institut Rhodanien, 2260 route du Grès, 84100 Orange, France
(2) ENITA de Bordeaux, 1 cours du Général de Gaule, 33175 Gradignan, France

Contact the author

;

Keywords

soil, Triassic period, Côtes du Rhône, reference sectors method, agronomical advices

Tags

IVES Conference Series | Terroir 2006

Citation

Related articles…

Sensory evaluation of grape berries: predictive power for sensory properties of Sauvignon blanc, Riesling and Pinot noir wines

Sensory analysis of grape berries is a common tool to evaluate the degree of grape maturation and to make sound picking decisions.
Read More

Exploring the dynamic between yeast mannoproteins structure and wine stability

Mannoproteins are macromolecules found on the surface of yeast cells, composed of hyperbranched polysaccharide negatively charged chains by mannosyl-phosphate groups, fixed to a protein core. during the alcoholic fermentation and aging on lees, these mannoproteins are released from the yeast cell wall and become the main yeast-sourced polysaccharide in wine. due to their techno-functional properties, commercial preparations of mannoproteins can be used as additives to better assure tartaric and protein stability.

Read More

Nivel de infección y saneamiento del virus del entrenudo corto (GFLV) en el cv. de vid Pedro Ximenez en la denominación de origen Montilla-Moriles (DOMM)

Mediante análisis por test ELISA de hojas de vides (Vitis vinifera L.) del cv. Pedro Ximénez, procedentes de 28 parcelas experimentales distribuidas por la DOMM

Read More

Predictive Breeding for Wine Quality: From Sensory Traits to Grapevine Genome

New pathogen resistant varieties allow an efficient and greatly reduced use of fungicides. These new varieties promise, therefore, an enormous potential to reach the European Green Deal aim of a 50% reduction of pesticides in EU agriculture by 2030.

Read More

Volatile compounds as indicators of terroir differentiation in Moldovan Feteasca Neagra wines

This study examined volatile compounds in Feteasca Neagra wines from seven vineyards across three PGI regions in Moldova using GC-IMS.

Read More