In a previous zoning program (1998-2002), climatic and pedological factors were able to distinguish 14 terroir within the Soave DOC area where wine characteristics are well recognizable. Nevertheless, in the past vinegrowers identified several vineyards where a better quality of the grapes and wines could be obtained. So, « beyond the zonation » will aim to suggest a new methodology to characterise the Cru, starting with 15 vineyards that were selected in the Soave Classico DOC area. In the year 2005, a meteorological station was positioned in each vineyard and temperature data were collected; because of the limited area of investigation, only 3 rain sensors were set up. Root distribution along the profile was ascertained and soil water availability was investigated by using a TDR equipment. From véraison to harvest grape samples were randomly collected and analysed for sugars (Brix), titratable acidity, pH and (only at harvest) for aroma compounds. In order to have a better understand of the influence of Cru on grape quality, wine was made keeping separated the grapes collected from each vineyard. Processing the temperature data, a first discrimination could be made between the two coldest (with the highest thermal range) Monte Carbonare and Froscà zones and the hottest Castelcerino, Costalta, Costeggiola and Pressoni. As a rule of thumb, the higher the temperatures, the greater the sugar level. On the other hand, titratable acidity and pH did not display such a variability. The aroma analysis supported the difference between Cru in terms of climate and pedology, being the coldest much richer in monoterpenoids (accounting for rose and acacia flower notes) and the hottest with a greater amount of norisoprenoids (accounting for mature and tropical notes). The wines, when drinkable, will confirm the chemical data results.
Authors: TOMASI D. (1), PASCARELLA G. (1), BORSA D. (2), LORENZONI A. (3) and VERZÈ G. (3)
(1) CRA-Istituto Sperimentale per la Viticoltura, viale XXVIII Aprile 26, 31015 Conegliano (TV), Italy
(2) Istituto Sperimentale per l’Enologia, Asti (AT), Italy
(3) Consorzio DOC SOAVE, Soave (VR), Italy
Keywords: Garganega, cru, aroma compounds, root distribution