The study of the relationships between the natural characteristics of the environment and the quality of the wine highlights the existence of a specificity. The basic element of the viticultural vocation is the territory, which materializes in a geographical space within which the work of nature and the centuries-old intervention of man have given rise to a food that cannot be produced elsewhere, whose qualitative excellence manifests itself continuously, therefore even in the most difficult years. It is from the interaction between natural and human factors that the peculiarities of wine are born. The high number of different areas dedicated to wine production is to be considered an element of the value of Italian viticulture, together with the great wealth of national varieties. The analysis of the various factors that lead to the qualitative expression of wines has been the subject, in the last twenty years, of numerous scientific studies, which have highlighted in the first instance, i.e. on a fairly large geographical scale, the fundamental contribution that geology and the geomorphology contribute to the peculiarities of the wine-growing areas. These factors contribute to determining the characteristics and qualities of the soil, some of which have a decisive effect on the viticultural and oenological response. In particular, the characteristics that condition water and mineral nutrition, such as water retention capacity, depth and volume that can be explored by the roots, stoniness and colour (mirror of its chemical composition), superficial and deep drainage, richness in active limestone as well as in macro and microelements, they are the basis for the quality of the grapes and the subsequent qualitative expression of the wines. Wine-growing areas located on fissured and karstified limestone rocks, which favour the removal of excess water through deep drainage, often have a high viticultural vocation. Where the parent material is calcareous marl, the soils are generally clayey and silty, retain a good amount of water and give finesse to the wines, while the granites and sandstones produce sands and gravels by alteration, which dry out very easily and contain vigour. Soils on volcanic basalts, rich in nutrients, give an imprint of robustness and fullness to the wines. Soils on alluvial sediments rich in clay are suitable for vigorous vines and wines with character. The best terroirs are rooted in soils where for most years the crop yield is moderate but of good quality, without a massive integration of chemical fertilizers and unsustainable risks for the conservation of soil quality.

Soil functional factors of Italian wines


<i>**Session Chairs: **Giancarlo Ciotoli (CNR IGAG), Carlo Ferretti (Geo Identity Research (GIR)), Mariano Mercurio (University of Sannio)</i><br><br>


S27. Geology, food and health

technical paper

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