Present and attend the 17th International Giesco Symposium and academic tour of universities,

and in Northern Italy

FINAL REPORT to GRAPE AND RESEARCH & DEVELOPMENT CORPORATION Project Number: GWT1104 Principal Investigator: Cassandra Collins

Research Organisation: University of Adelaide Date: August-September 2011 Project Title: Present and attend the 17th International Giesco Symposium and academic tour of universities, vineyards and wineries in Northern Italy

Project Number: GWT 1104

Principal Investigator: Dr Cassandra Collins University of Adelaide School of Agriculture, Food and Wine PMB 1, Glen Osmond South Australia 5064

Acknowledgements Research and activities in the project covered by this report were supported financially by Australia’s grape growers and wine makers through their investment body the Grape and Wine Research and Development Corporation (GWRDC), with matching funds from the Australian Government. We thank the GWRDC and the University of Adelaide for supporting this project.

Disclaimer: This publication may be of assistance to you but the authors and their employers do not guarantee that the publication is without flaw of any kind or is wholly appropriate for your particular purposes and therefore disclaim all liability for any error, loss or other consequence which may arise from you relying on any information in this publication.

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Table of Contents

1. EXECUTIVE SUMMARY ...... 4

2. BACKGROUND ...... 6

3. PROJECT OBJECTIVES AND PERFORMANCE TARGETS ...... 7

4. 17TH INTERNATIONAL GIESCO SYMPOSIUM, ASTI-ALBA, ITALY ...... 8

5. STUDY TOUR NORTHERN ITALY ...... 13

5.1 , and distillery visit to Il Rovero, Asti ...... 13

5.2 Franciacorta wine region ...... 14

5.3 Trentino-Alto Adige/Südtirol wine region ...... 18

6.4 Valpolicella wine region ...... 21

6.5 Prosecco wine region ...... 24

6. CONCLUSION ...... 25

7. ACKNOWLEDGMENTS ...... 25

APPENDIX 1 ...... ERROR! BOOKMARK NOT DEFINED.

APPENDIX 2 ...... ERROR! BOOKMARK NOT DEFINED.

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1. Executive summary

Dr Cassandra Collins presented a paper entitled “Grapevine reproductive performance in a hotter climate” at the 17th International GiESCO Symposium, Asti Italy. Attendance at the symposium provided an ideal opportunity for the author to make and renew contacts that will facilitate future collaboration in viticultural research and education. The key information gained from the symposium includes:  For to be sustainable an integrated approach should be taken and include the environment, fauna, flora, social aspects and the economy.  Crop load is important in the regulation of flavour development during ripening. When crop loads are managed appropriately there is potential to obtain optimum flavours at lower sugar levels.  The use of anti-transpirants in Australia could be a useful management technique for reducing alcohol levels in wine made from warm-hot regions.  The Mutiplex fluorimetric sensor technology is rapid and non-invasive and has potential to provide support for date and selective harvesting decisions.  It was found that C/N ratio, microbial biomass carbon/total carbon and basal respiration/total organic carbon can be used to assess vineyard soil quality as they were able to discriminate between different soil management practices.  The use of Fourier transform infrared (ATR-FT-IR) spectroscopy to measure carbohydrate and nitrogen levels could aid grape growers who are interested in the prediction of yield and canopy growth potential from season to season and the knowledge of overwintering reserves.  More research is needed to better understand the role that adaptation (eco- physiological) mechanisms play in the links between climate and quality.  RGB image analysis is a simple, rapid and practical method and has potential applications in yield, plant health and management practice assessment.

It was also a good opportunity to learn more about Italian viticulture, especially the Piedmont region which is renowned worldwide.

A study tour through northern regions after the symposium also provided further opportunities to visit other important Italian wine regions and meet with academics, researchers, winemakers and viticulturalists from these regions. The knowledge gained through this travel will be invaluable for future research and will be incorporated into teaching programs. The key information gained from the study tour includes:  A big challenge in some Italian vineyards is the high incidence of Flavescenza dorata a phytoplasma that spreads quickly and is carried by a sucking insect called Scaphoideus Titanus, once a vine is affected it will soon die.

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 Fratelli Muratori inoculate their vineyards with mycorrhizae every 2 years and by inoculating soils with mycorrhizae they were able to keep all pesticides to a minimum and in many cases not use them at all. They call this ‘Ecosymbiotic viticulture’.  A minimal input approach was used by all the vineyards and wineries we visited and organic practices were used wherever possible. In many wineries gravity was used to save on energy costs.  Trellis systems and canopy management are essential to quality fruit production in Northern Italy. For example Pergola trellis systems are still widely used to provide vine balance and good bunch exposure to prevent disease.  Compost and manures are being trialed in some vineyards to improve vine balance and nutrition in the vines.  Strong links between research institutes, universities and industry are a priority for the Italian regions we visited.  The northern Italian landscape, people, food and wine are truly fabulous!

Lastly, a big thank you to the GWRDC and the University of Adelaide for providing the opportunity to travel to this part of the wine world and broaden my knowledge in viticulture.

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2. Background

The Giesco conference is a meeting of key international viticultural scientists combined with expert viticulturalists from around the world and is the leading conference on practical viticultural science. GiESCO started more than 20 years ago as a group of European researchers interested in viticulture and specifically in trellising and canopy management. Now the symposium serves as a forum for the discussion of all aspects of grapevine research and international attendance has been progressively increasing.

The post-congress tour has a professional purpose; to establish networks with the Italian research community and deepen my knowledge on Italian viticulture. The tour program is optimized in order to experience the maximum in a minimum time. Several famous Italian wine regions were touched during the tour. Each regional stop allowed for a better development of knowledge of the local grape varieties and of the traditional vineyard management practices, and also focused on a specific technical topic. Along with key researchers, expert viticulturists and winemakers were met at each of the visits in order to allow exchanges and discussion on their wine industry. The Italian wine industry is extremely successful and most of the regions we visited produce high quality . Knowledge on their approach will also be valuable to the industry.

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3. Project Objectives and Performance Targets

OBJECTIVES:

 To attend and present a paper at the 17th International GiESCO Symposium, Asti Italy entitled “Grapevine reproductive performance in a hotter climate”.

 To create links and develop collaboration with overseas scientists working on the physiology of grapevines using biotechnology and other research tools.

 To identify novel approaches in the area of grapevine physiology to improve production efficiency in the Australian Viticultural Industry, and to use this information in the development of practical research projects.

 To gain knowledge on the Italian wine industry and integrate this information into teaching and research programs.

PROJECT OUTPUTS AND PERFORMANCE TARGETS:

Output Performance Targets Date

1. Improved understanding of Attend Giesco symposium and study tour, October 2011 current research in grapevine details of which will be written in the final physiology. travel report

2. Disseminate information Prepare and publish a joint article on the October 2011 acquired during the conference key findings from the symposium and and study tour to Australian study tour in the Australian Grapegrower grape growers and industry and Winemaker/Australian Viticulture personnel.

3. Disseminate information to Present seminar to undergraduate and October 2011 students, the future leaders of postgraduate students at the University of the Australian wine industry Adelaide in a practical viticultural course, Viticultural Methods and Procedures

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4. 17th International Giesco Symposium, Asti-Alba, Italy

During August-September 2011, Cassandra Collins and Roberta De Bei (Figure 1) travelled to Italy to attend the 17th International Symposium GiESCO (Group of International Experts of Vitivinicultural Systems for CoOperation). The symposium took place from August 29th until September 2nd 2011 at the Viticulture and Enology Sciences Master of Turin University (Alba-Asti), Italy. This year more than 200 international researchers, academics, winemakers and grape growers were present. The symposium covered many fields of viticultural science and brought together approximately 150 presentations (oral and poster) by research scientists from 17 different countries.

The four key areas of grapevine research that were focused on at the symposium were; i) adaptation to climate change, ii) vineyard sustainability, iii) innovative technologies and iv) rootstock performance.

Figure 1. From L-R Maria Yuste, Roberta De Bei, Cassandra Collins and Christine Dry.

Summary of selected presentations The author presented a research paper entitled “Grapevine reproductive performance in a hotter climate”(Collins et al 2011).

The topics at the GiESCO symposium that caught the attention of the author and were relevant to Australian and New Zealand grape growers and winemakers included;

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J.J. Hunter et al. (South Africa) presented Integrative strategies for sustainable viticulture and valorisation. Strategies that improve and maintain the terrior/environment in which the grapevine is grown without jeopardising sustainability were examined. The integration of current production routes and the considerations to reduce the impact of wine production on the environment, society and the economy were discussed and summaries are shown in Figures 2 and 3. The authors suggest that “sustainable viticulture” should be extended to include and that “Grape and wine producers are obliged to do everything possible to create and maintain production systems that are fully and harmoniously integrated with the environment, fauna, flora, social aspects and the economy in order to secure true sustainability”.

Figure 2. Integration of the current production routes. Taken from Hunter et al. (2011) 17th GiESCO proceedings, Italy.

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Figure 3. Considerations to reduce the impact of wine production on the environment, to enhance social sensitivity and to increase economic growth. Taken from Hunter et al. (2011) 17th GiESCO proceedings, Italy.

N. Dokoozlian et al. (USA) presented some new perspectives on the impact of vine balance on grape and wine flavour development. The impact of vine balance on the flavour development of grapes and wine was assessed. To create a variety of crop loads (ranging from over-cropped to under-cropped) grapevines were bunch thinned following fruit set. Not surprisingly under-cropped vines accumulated sugar more rapidly than both balanced and over-cropped vines. Interestingly aroma compound accumulation was uncoupled from sugar accumulation. In balanced cropped vines both grape and wine optimum flavour profiles were reached at lower soluble solids levels. These findings highlight the importance of crop load in the regulation of flavour development during ripening. When crop loads are managed appropriately there is potential to obtain optimum flavours at lower sugar levels.

G. Agati and Z.G. Cerovic (Italy/France) presented in field non-destructive sensing of grape maturity. The Mutiplex fluorimetric sensor was used to monitor anthocyanin and chlorophyll accumulation in bunches of different cultivars. Large differences in anthocyanin index readings were detected between cultivars. The index of chlorophyll also correlated with berry sugar content. This technology is rapid and non-invasive and has potential to provide support for harvest date and selective harvesting decisions.

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I. Filippeti et al. (Italy) presented effects of shoot trimming and leaf anti-transpirant application on the reduction of sugar accumulation in . Anti-transpirant Pinolene (sprayed at 2 % concentration) treatment was effective at reducing sugar accumulation but did not affect acidity, pH and anthocyanin concentrations. Shoot trimming did not significantly reduce sugar accumulation. The use of anti-transpirants in Australia could be a useful management technique for reducing alcohol levels in wine made from warm-hot regions.

H. Shultz (Germany) presented climatology, ecophysiology, vine performance – a set of strange connections. A detailed analysis of growing regions well-known for producing high quality and Cabernet Sauvignon was performed. Climatic differences between regions were substantial and exceeded climate change predictions for individual regions, despite these regions all having a reputation for quality production with the same variety. Shultz suggests that it is difficult to draw relationships between climatology and vine performance/wine quality as vines have a great capacity to adapt. More research is needed to better understand the role that adaptation (eco-physiological) mechanisms play in the links between climate and quality.

E. Lardo et al. (Italy/France) presented a study evaluating soil sustainability in vineyards using measures of soil organic matter, aggregate stability and respiration. The effect of different management practices on soil organic matter, aggregate stability and microbial respiration indices was assessed in nine different areas in Languedoc-Roussillon, France. It was found that C/N ratio, microbial biomass carbon/total carbon and basal respiration/total organic carbon can be used to assess vineyard soil quality as they were able to discriminate between different soil management practices.

J. Smith et al. (Australia) presented research on the feasibility of applying Fourier transform infrared (ATR-FT-IR) spectroscopy as a rapid method for quantifying carbohydrate and nitrogen reserves concentration in grapevine tissues. High correlations between spectroscopy and the above mentioned parameter suggest that ATR-FT-IR spectroscopy could provide a rapid and accurate method for monitoring the variations in reserve storage between seasons. This technology could aid grape growers who are interested in the

11 | P a g e prediction of yield and canopy growth potential from season to season and the knowledge of overwintering reserves.

J. Tardaguila et al. (Spain/Italy) presented using RGB image analysis to assess the impact of early defoliation on the fruit zone. Differences between defoliated and non-defoliated vines were observed at demonstrating improved bunch exposure and porosity when defoliation was applied early. Colour digital images are used for pixel image classification based on RGB values to distinguish between bunches, green leaves, yellow- wilted leaves and canopy porosity. This is a simple, rapid and practical method and has potential applications in yield, plant health and management practice assessment.

L. Gontier et al. (France) presented research on total grass cover in vineyards as a soil management alternative to herbicides. After a four year study it was found that total grass cover was only a management option for growers who want to control high growth and yield in the vineyard. Yield and growth were reduced as well as nitrogen levels in the must. An increase in sugar and polyphenolic levels was also observed. Natural grass cover was found to be more competitive than sown grass cover.

An article describing the 17th International GiESCO symposium for the Australian and New Zealand Grapegrower and Winemaker has been prepared by Cassandra Collins and Roberta De Bei and will be published in January 2012 (see Appendix 2 for draft submitted).

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5. Study Tour Northern Italy

5.1 Vineyard, winery and distillery visit to Il Rovero, Asti

(http://www.picasaweb.google.com)

Figure 4. Asti province within the Italian Piedmont wine region.

Piedmont is the second largest of the Italian regions with Sicily being the largest. It is surrounded on three sides by the and shares borders with France and Switzerland as well as the Italian regions of , Liguria, Aosta Valley and Emilia-Romagna. The provinces are Alessandria, Asti (Figure 4), Biella, Cuneo, Novara, Torino, Verbano-Cusio- Ossola and Vercelli.

During our visit to Asti we had a tour of Rovero’s winery and vineyards by the winemaker. Rovero are organic producers and are located in the Monferrato hills in the south of Asti. They are members of Trimilli, a consortium of organic winemakers and have extended their business to include orchards and a grappa distillery which are also managed organically. They produce a range of wines using different wine styles but are known particularly for their d’Asti and Barbera Chinato. A highlight of the tour was hearing about the process of grappa production a big part of their business.

One of the main challenges the owners of Rovero face in the vineyard is a high incidence of Flavescenza dorata (Figure 5). Flavescenza dorata is a phytoplasma that spreads quickly and is carried by a sucking insect called Scaphoideus Titanus, once a vine is affected it will soon die.

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Figure 5. Example of a vine affected by Flavescenza dorata.

5.2 Franciacorta wine region

(http://www.farm3.static.flickr.com and http://www.discoveritalia.com)

Figure 6. Map of Franciacorta wine region.

Franciacorta is a small wine region located in the North-Western part of Italy, in the Province (Figure 6). The Franciacorta zone reaches right up to the shores of Lake Garda between the River and the city of Brescia and the cultivation of vines and making of wine has gone on here for thousands of years (http://www.discoveritalia.com). In 1967 the

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Franciacorta DOC (Denomination of Origin) was established. Nowadays the area for the DOC consists of 700 hectares of , and and there are 190 producers. The name Franciacorta applies to three local wines (Franciacorta DOCG, Terre di Franciacorta Bianco DOC and Terre di Franciacorta Rosso DOC). The Franciacorta area is one of the first to be zoned in Italy. The zoning study resulted in the division of the whole area into six sub-areas, called vocational units (Vu), homogeneous for climate, soil and grape and wine characteristics.

During our visit to Franciacorta we met with Dr Francesco Iacono (Figure 7) who gave us a tour of the vineyards and winery of the Azienda Agricola Fratelli Muratori. Dr Francesco Iacono was a researcher at the Istituto Agrario in San Michele all’Adige (Italy). His main areas of research at the institute were grapevine physiology and wine sensory analysis. In 2000 Francesco became managing director of Azienda Fratelli Muratori and through this role managed the establishment of the Progetto Arcipelago. Currently he is the Vice president of the Arcipelago Muratori and manages four wineries and 170 hectares of vineyards in four regions. Arcipelago Muratori is the collaboration of four wine estates in Tuscany, Lombardy, Campania and Ischia Island.

We met Dr Iacono at Villa Crespia estate in the Franciacorta area and then he took us to three representative estate vineyards. Originally the first well known Franciacorta wine was Berlucchi but in more recent times 1000 ha of vineyards have been dedicated to the production of the Franciacorta, most of which are planted with Chardonnay. Fratelli Muratori have vineyards in all of the six zoned areas and because of the distinctiveness of the wines coming from each of the different zones, they are all labelled differently. Dr Iacono also mentioned that they have adapted their vineyard management practices according to the zones and the wine style. The Fratelli Muratori winery owns about 17 hectares of vineyards, with altitude ranging from 90-300 m and the oldest vineyards planted in 1999. Most vines are spur-pruned and trained to a bilateral cordon. Between four to eight clones of each cultivar are used when planting to maintain diversity of the wines produced from these vineyards. The most commonly used rootstock is SO4.

The philosophy of Fratelli Muratori is to use minimal inputs in both the vineyard and winery. Francesco explained to us that only microorganisms are used in the vineyard and describes this as ‘Ecosymbiotic viticulture’. The soils in the vineyards are inoculated with mycorrhizae every 2 years. Francesco then commented that by inoculating soils with mycorrhizae they were able to keep all pesticides to a minimum and in many cases not use them at all. To control weeds in the vineyard fire control is used.

All the grapes are vinified without the use of sulphur. This technique is being applied in all of the Fratelli Muratori estates in Maremma (Tuscany), Benevento (Campania) and Ischia Island and almost 50 % of company vineyards. The company is launching a new label called ‘Tutto Natura’, which translates to ‘All Nature’, for the wines that are produced from grapes managed using ecosymbiotic viticulture. Francesco believes this approach maintains the

15 | P a g e microbiological equilibrium within the soil. According to Francesco, “by activating a complex network of interactions between micro organisms present in the soil and the root system, the vines are increasingly self-sufficient with less nutritional necessities and an almost complete immunity from common diseases”.

Figure 7. Dr Francesco Iacono showing us one of the Fratelli Muratori vineyards.

As seen in Asti Flavescenza dorata is a major problem in many vineyards, with 80% of Fratelli Muratori vines affected by this disease. Francesco believes that inoculating the vines with mycorrhizzae reduces the incidence of Flavescenza dorata by at least 50%. Presently Fratelli Muratori is the only Italian wine estate that uses mycorrhizae in the vineyard. Francesco did however tell us that research conducted by the CNR (Italian National Research Council) of Pisa has demonstrated that red wines produced from vines inoculated with mycorrhizae have at least 40% more ORAC (Oxygen Radical Absorbance Capacity) units compare to control vines. This may be important when we consider that the recommended intake of ORAC units is at least 5000 per person per day.

After visiting the vineyards we had an amazing tour of the winery. The total surface of working space for the winery is 20000 m over nine different levels. This particular design allows the winery to be completely gravity fed so that the use of pumps and therefore electricity is greatly reduced compared to other wineries. A large part of the winery is underground which means that the need for cooling and heating is also reduced. No fining agents are used in the wine making process. Both the vineyards and wineries are very good examples of sustainable practice.

As part of our visit we were given the opportunity to try two Franciacorta wines. The first Numero Zero and is named after the first wine made at the Villa Crespia Estate. The grapes for this wine are grown in deep morenic soils located in the surrounding hills. This wine is made from 100% Chardonnay, the first fermentation is conducted in barrel and the second fermentation in bottle lasts for 24 months. The second wine, Cisiolo is made from 100%

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Pinot Noir grapes. The vines are grown on deep, clay soils and the second fermentation is in bottle for up to 45 months.

Francesco is also producing a wine called Rupontino from the estate, Rubbia al Colle in Tuscany. This wine is matured in a Barricoccio, a terracotta container with the same dimensions as a barrique for 24 months.

As part of our study tour we also had the opportunity to visit the winery and vineyards of La Montina which are located in the North-Western part of the Franciacorta area. The Iseo Lake is only a few km away and moderates temperature which contributes to the production of high quality sparkling wines produced from these vineyards. Winemaker Rocco Marino showed us through the vineyards and winery and mentioned that the grapes are sourced from 72 ha of vineyard located in the six different sub-areas of the Franciacorta area. The vineyards are predominantly located in hilly areas on calcareous soils. Chardonnay, Pinot Blanc and Pinot Noir vines are mostly trained on Guyot and plant density varies from 5400-7000 plants per hectare with an average production of 10t per hectare. Grapes are hand harvested into 18 kg crates as stipulated by DOC regulation. The winery produces approximately 450 000 bottles per year.

Second fermentation occurs in the bottle and is for less than 18 months for base wines, 30 months for wines and up to 60 months for reserve wines. Since 1999 the basket press called Marmonier is used (Figure 8). The press is 3 m in diameter and only 120 cm deep so that the grapes are gently pressed, without too much damage to the skins.

Figure 8. Marmonier press at La Montina winery.

This winery also relies on gravity to save on energy use. Stainless steel tanks or barriques are used to store the must depending on the quality of the grapes and the final wine to be produced. Seven months after harvest the base wines are bottled and ready for tirage. Bottles are stored in special containers in underground cellars. After a maturation period of between 18 to 60 months, depending on the wine style bottles are ready for rémuage. The bottle is mechanically manoeuvred so that the lees settle in the neck of the bottle. The

17 | P a g e bottles are then chilled, the neck frozen, and the cap removed. The pressure in the bottle forces out the ice containing the lees, and the bottle is corked to keep the CO2 in solution. At this stage syrup (dosage) is added to maintain the level within the bottle. Following the

tour of the winery and vineyards we were given a tasting of their Franciacorta wines.

Figure 9. Bottles stored in underground cellars at La Montina.

5.3 Trentino-Alto Adige/Südtirol wine region

Figure 10. Trentino-Alto Adige/Südtirol area is located in north-east Italy.

The Trentino-Alto Adige/Südtirol area is located in north-east Italy (Figure 10). This wine region is renowned for the German and Austrian influences on the wine industry due to the region's long history under the rule of the Austrian-Hungarian Empire. Because of its unique history and location (at the foot of the Alps and the Dolomites) there are a number of cultivars not usually seen in other parts of Italy. Examples of these cultivars include Muller- Thurgau, Schiava, Lagrein, Sylvaner, Riesling and Gewurztraminer.

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Most vineyards in this region are on steep (Figure 11), often terraced hillsides and some cultivars are still grown using the Pergola training system (Figure 12). 70% of this regions wine comes from 15 cooperative wineries with the remaining 30% produced by wine estates and independent winegrowers.

Figure 11. Example of vineyards located on a steep hillside in the Alto Adige wine region.

Figure 12. Example of vines grown using traditional Pergola training system.

During our visit to this region we were able to visit two wineries, Hofstatter and Tramin. The Hofstatter winery produces some of the most well know South Tyrol wines of the region. The estate owns a total of 50 ha of vineyard at elevations between 250-750 m. Vineyards are located on mountainside terraces on the eastern side of the Adige Valley, facing west so that they benefit of the evening sun and winds keep bunches dry, reducing disease pressure in the vineyard. At the end of our tour we tasted Pinot Noir from the Mazon area the flagship of the Hofstätter wine estate.

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The Tramin winery is an example of one of the successful cooperative wineries (Figure 13). Two hundred and seventy growers produce grapes for the cooperative which has also resulted in a wide range of wines produced under this label. Wines are divided into two categories, the blends and the single variety wines. The winery is most famous for its Traminer and Gewurztraminer wines.

Figure 13. Tramin cellar door and winery.

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6.4 Valpolicella wine region

Figure 14. The Valpolicella wine region.

In the Valpolicella wine region (Figure 14) we met with Professor Mario Pezzotti and Dr Giambattista Tornielli (Figure 15) who are academics at the Department of Biotechnology, University of Verona. We were given a tour of their research facilities and equipment while we discussed current research projects and potential collaboration including student exchange between both the University of Verona and the University of Adelaide. We also had the opportunity to visit the recently built centre for Oenology and Viticulture located in San Floriano, Valpolicella. The centre is equipped with the latest technology in , molecular biology and viticulture research and was established to create better links between the wine industry and teaching and research. An experimental vineyard with a collection of both varieties and rootstocks is also part of the centre. Strong links with the industry have been fostered for example one of the major wineries in the area, Masi Agricola, collaborates on both viticultural and oenology projects. Due to this collaboration we were able to visit MASI Agricola for a tour of one of their wineries.

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Figure 15. Dr Tornielli and researchers from the University of Verona with us during our visit to the centre for Oenology and Viticulture in San Floriano.

Masi Agricola is renowned for producing high quality Amarone wine and was the focus of our visit. As we were visiting in the middle of harvest we were able to see the detailed selection process that occurs when making Amarone. Amarone is produced from grapevine cultivars Rondinella, Molinara, Corvina, and Corvinone. Molinara is not required by the DOC regulations anymore but Masi still uses 5-10% of this variety in its Amarone for the floral aromas it contributes to their wines. For an Amarone wine to be produced all grapes must be dried before crushing. To dry the grapes bamboo racks are used (Figure 16) and the drying process takes approximately four months in a temperature and humidity controlled room. Low temperature (14°C) and Saccharomyces Bayanus are used for fermentation with ferments taking 40-45 days to finish. Carbonic can be for 40 days. Amarone is aged in a 600L barrel called ‘Fusto Veronese’.

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Figure 16. Bamboo racks are used to dry grape bunches used to make Amarone at Masi Agricola.

Masi also produce a sweet style wine called Recioto (only sold locally) and is made by stopping the Amarone fermentation when it reaches 14% alcohol. Masi estate are also the first producers of Ripasso wines which they have named Campofiorin. Ripasso wines are made using a double fermentation process; part of the grapes used for Amarone, are lightly crushed and added to a tank containing finished Valpolicella. The added semi-dried grapes start to ferment, leading to a second natural fermentation which finishes after approximately 12 days.

A combination of 12 agronomists, oenologists, marketing and business people form a group that make blending decisions for the final wines. This same group of people assess the wines produced in the estate’s experimental winery where 50L microvinifications are conducted. During our visit we were invited to try the Amarone, Recioto and Oseleta (a local variety) wines produced by Masi. Oseleta is a local variety which is another focus of Masi.

Masi Agricola also has properties in Argentina (100ha in Mendoza), where they grow Corvina and Pinot Grigio varieties on the traditional Valpolicella training system, the Pergola Veronese. Originally the grapes produced in the Argentinean vineyards were crushed in Argentina and then the must transported to Italy for vinification but now the whole process is completed in Argentina. Other properties are in Friuli (40ha) and Tuscany (200 ha).

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6.5 Prosecco wine region

(http://winesediments.net)

Figure 17. The Prosecco wine region.

In the Prosecco wine region (Figure 17) we met with Dr Diego Tomasi and Dr Frederika Gaiotti from CRA (Council for research and experimentation in Viticulture). Dr Tomasi’s research is focused on grapevine ecophysiology and he is recognised for zoning studies of which the Prosecco area was the first. As part of our visit Roberta De Bei and I gave presentations on our research and I focused on organic and biodynamic viticulture at the University of Adelaide. Dr Tomasi was interested in collaborating with the University of Adelaide and intends to visit the Waite campus next year.

During the visit Dr Gaiotti took us to see one of their trials looking at the effect of compost on the cultivar Raboso in the Piave area. The Raboso variety is high in acidity and produces wine with intense tannins and bright aromas of black cherry and leather and may be a possible alternative variety for the Australian Wine Industry. The compost trial was established on a commercial growers vineyard, Dr Giuseppe Cescon and has been running for the last five seasons. A number of treatments have been applied; two different types of compost, one made of composted pruning material and the other cow manure. The two types of compost are also added at different rates, applied either undervine or in the mid- row and incorporated into the soil or left on the surface. Dr Gaiotti described to us the improvements in soil health they have observed with manure treatments.

While we visited the vineyard the owner described his commitment to sustainability throughout his business and showed us a system he had installed for producing energy by a burning pruning material from the vineyard. The entire winery, vineyard and domestic household energy are provided by this system. Dr Cescon is also using spray equipment that

24 | P a g e catches and reuses excess pesticide and has reduced the total amount used by 70% per year.

We left the Piave area and visited vineyards in the Cartizze area, where the Prosecco cru Cartizze DOCG is grown. Our study tour in the Prosecco finished with a visit to the Fasol Menin winery, where only two Prosecco wines are made, Prosecco Brut and Prosecco extra dry. The wine is produced using the Charmant method where the second fermentation is carried out in steel tanks with the addition of sugar. The winery, being new, is equipped with state of the art facilities. Interestingly the winery also had a focus on art and rooms within the winery are used for art exhibitions and concerts to promote the area and its culture.

6. Conclusion

Attendance at the GiESCO symposium provided an ideal opportunity for me to make and renew contacts that will facilitate future collaboration in viticultural research and education. The 17th International Symposium GiESCO 2011 was also a good opportunity to learn more about Italian viticulture, especially the Piedmont region which is renowned worldwide.

The northern Italian wine regions visited during this travel were all focused on producing high quality wines with minimal intervention at both the vineyard and the winery level, sustainability was a key driver. This was a fantastic opportunity to learn more about cool climate, steep sloped viticulture and to see how important quality is to the people we visited.

Since this travel was completed a journal article has been written for the Australian New Zealand Grapegrower and Winemaker (Collins and DeBei 2011) and a summary of northern Italy wine regions presented to students at the University of Adelaide.

7. Acknowledgments

The author would like to acknowledge support by the Grape and Wine Research and Development Corporation and the University of Adelaide who part-funded the travel to Italy to attend and present at the 17th GiESCO symposium and visit research institutes, vineyards and wineries in Northern Italy. Special thanks to all of our hosts during our study visit.

8. References

Collins, C., McKay, S., James, A. and Sadras, V. (2011) Grapevine reproductive performance in a hotter climate. Proceedings from the 17th International symposium of the group of International Experts of vitivinicultural systems for cooperation, p45-48.

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Collins C. and De Bei R. (2012) Global forum focussed on climate change, Australian and New Zealand Grapegrower and Winemaker, January 2012, p 23-25.

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