Recommended grapevine varieties for the vineyards zone Vrsac and trend meteorological elements

Moschofilero is a native grape variety, classified as a ‘gris’ type variety, that is cultivated in PDO Mantineia, Peloponissos, Greece. It is used for the production of both white and rosé wines. Due to high altitude of the vineyards, the harvest is done by mid October, and many vintages are characterised by high acidities and low pH values.

In order to avoid the loss of grapevine intra-varietal diversity of DOCa Rioja grape varieties, Regional Government of La Rioja established a germplasm bank with more than 1.600 accessions, whose origin lies in the prospecting and sampling of ancient vineyards located throughout the whole region. 30 clones of Tempranillo and 13 clones of Graciano were preselected and multiplied in a new vineyard for further observations. The aim of this work is to describe the first results from the physiological characterization by an optical sensor of these preselected clones, which constitute the base of a new clonal selection that aims to increase the range of available certified clones and to improve the adaptation of these varieties to future objectives and environmental conditions.

Landscapes such as its representation express values, beliefs and intentions of the individuals and the communities that produce them.

Irrigation is an essential tool for grape production, especially where rainfall does not meet the optimal water requirements needed to achieve yield and quality targets. Increased evaporative demand of grapevines due to changing climate conditions, and a growing awareness for sustainable farming, require the improvement of irrigation techniques to maximize water use efficiency, i.e. using less water to achieve the same yields or the same water but larger yields. In this study, the performance of Cabernet Sauvignon vines was compared under three irrigation techniques: conventional aboveground drip irrigation, subsurface irrigation installed directly under the vine row, and partial rootzone drying in which two subsurface lines were buried in the middle of the two interrow spacings on each side of the vine row with irrigation alternated between the two lines based on soil moisture content.

The production of Port Wine requires the addition of grape spirit to stop the fermentation, ensuring the desired sweetness