AOC Saint-Romain, Hautes-Côtes-de-Beaune, Burgundy: analysis of a “terroir”

Effervescence and foaming properties are the main visual characteristics assessed by the consumer during
sparkling wine tasting.

A vineyard landscape is above all an area observed by someone, that is to say a physical entity perceved and represented by this person.

In recent years, there has been an increase in demand for non-alcoholic wine with an ethanol content of less than 0.5% v/v. The dealcoholization process can take place by various methods, such as vacuum distillation or membrane technologies like osmotic distillation. Compared to distillation, membrane systems often require multiple passes or a combination of multiple separation methods. Complete or almost complete removal of ethanol significantly changes the sensory characteristics of wine.

A.O.C. huile d’olive de Nyons et olives noires de Nyons

It was at the end of the second world war that professor Branas laid the foundations of french vine selection. He was also behind the creation of domaine de vassal (1949) and antav (1962), which were to become the bridgeheads of the french strategy for the conservation, selection and multiplication of viticultural diversity. Initially based on visually virus-symptom-free massal selections, with the main aim of providing healthy, clearly-identified plant material, the process evolved as knowledge gained towards clonal selection.