Terroir 2012 banner
IVES 9 IVES Conference Series 9 International Terroir Conferences 9 Terroir 2012 9 Ancient and recent construction of Terroirs 9 Historical reconquest of hillslopes by the “Vins des Abymes” after the collapse of Mont Granier in 1248 (Savoie, France)

Historical reconquest of hillslopes by the “Vins des Abymes” after the collapse of Mont Granier in 1248 (Savoie, France)

Abstract

The vineyards extending between the hillslopes of ‘Apremont’ and ‘Les Marches’ that dominate the valley of Chambéry (Savoie, French Alps) define the terroir of the ‘Vins des Abymes’. The particularity of this terroir is directly related to the chaotic morphology of the hillslopes formed by one of the largest landslides ever to occur in the Alps. In November 1248, the collapse of the Mont Granier cliff, which lost nearly 900 m in height, caused the displacement of more than 500 million m3 of mud and rocks extending downslope over about 30 km2. This landslide entirely ‘reset’ the soils of the original hillslopes, but also generated chaotic morphologies (locally called ‘mollards’), over which vine stocks have been planted.
Even if vine-growing was attested before 1248, the terroir of the ‘Vins des Abymes’ is specific to the soils affected by the landslide which therefore only existed after 1248.

These hillslopes remained abandoned until the early fourteenth century, and were then gradually occupied by agricultural activities and by vine-growing. The study of the construction of this terroir is made possible by the first modern cadastral survey, ‘La mappe sarde’, an exceptional document drawn up in the then Kingdom of Savoy, in 1713. It shows the extension of the vineyards in the early eighteenth century and confirms that territorial organization is linked to wine-growing practices. It also highlights the presence of many temporary shelters scattered throughout the vineyard, called ‘sartos’ and shows that the geometry of the plots and the road network are adapted to the rugged slopes. The history of the construction of this landscape gives a strong identity to this terroir, from both geological and human perspectives.

DOI:

Publication date: August 26, 2020

Issue: Terroir 2012

Type: Article

Authors

Fanny BIASINI (1), Christophe PETIT (1), Amélie QUIQUEREZ (2), Ghislain GARLATTI

(1) UMR 7041 ArScAn, University of Paris 1 Pantheon-Sorbonne, France
(2) UMR CNRS 5594 ARTeHIS, University of Burgundy, France

Contact the author

Keywords

collapse, local wine, vineyard development, vineyard historical construction

Tags

IVES Conference Series | Terroir 2012

Citation

Related articles…

Study of the Interactions between High Molecular Weight Salivary Proteins and Red Wine Flavanols.

Astringency has been defined by the American Society for Testing Materials as “the complex of sensations due to shrinking, drawing or puckering of the epithelium as a result of exposure to substances such as alums or tannins”. Regarding the importance of astringency in wine consumer acceptance, elucidating the molecular mechanisms underpinning this complex sensation represents an important goal for scientists. Although different mechanisms have been described (Gibbins & Carpenter, 2013), the salivary protein precipitation is still the most accepted theory. According to this, wine astringency perceived in the oral cavity is originally attributed to the interaction and subsequence precipitation of salivary proteins by wine tannins –mainly flavanols–.

Managing changes in taste: lessons from champagne in britain 1800-1914

This paper focuses on how taste in wine (and other foods) changes and the implications of this process
for producers and merchants.
It draws primarily on the changing taste of and taste for champagne in Britain in the 19th century. Between 1850 and 1880 champagne went from a dosage level of around 20% (20 grams sugar / litre) to 0%. Champagne became the ‘dinner wine of the elite – drunk with roast meat and savoury dishes.
Contemporaries accepted that while most people could distinguish the taste of good champagne from that of bad, very few could distinguish very good from good.

Effect of microwave maceration and SO2 free vinification on volatile composition of red wines

This study evaluates the effect of microwave treatment in grape maceration on the content of free and glycosidically bound varietal compounds) of must and wine and on the overall aroma of wines produced in the presence and absence of SO2.

HPLC and SEC analysis on the flavonoids and the skin cell wall material of Merlot berries reveals new insights into the study of the phenolic maturity

Anthocyanins and tannins contribute to important sensorial traits of red wines, such as color and mouthfeel attributes.

Impact of glutathione and elemental sulphur juice addition on the volatile thiol production in South African Sauvignon blanc wine

Three compounds, 3-mercaptohexanol (3MH), 3-mercaptohexyl-acetate (3MHA) and 4-mercapto-4-methylpentan-2-one (4MMP), also known as varietal thiols, have been identified to contribute positively to wine aroma and are responsible for the distinct gooseberry, grapefruit, guava and box tree character found in Sauvignon blanc wines. Certain volatile thiol compounds though, can cause off-aromas of onion, garlic, rubber and rotten egg, this group of molecules is known as reductive sulphur compounds (RSC). This study looks into how the addition of sulphur-compounds to Sauvignon blanc juice contributes to the varietal thiol (3MH and 3MHA) concentration and reductive sulphur compound concentration in South African Sauvignon blanc wine.