VCR TECHNICAL BOOK VCR ORIGINAL CLONES OF PINOT NOIR

VCR TECHNICAL BOOK 3 VCR ORIGINAL CLONES OF PINOT NOIR

3 Diffusion of the cultivar and intra-variety variability 4 Brief description of the cultivar features 5 Sanitary selection 6 VCR selected clones and their behavior in comparison with the average of the cultivar 9 The polyphenolic profile of the wines 13 The aromatic profile of the wines 18 Synthesis of the results edited by Vivai Cooperativi Rauscedo sca via udine, 39 339 rauscedo (pn) italy tel. +39 427.948811 fax +39 427.94345 www.vivairauscedo.com vcr@vivairauscedo.com all rights reserved. contributors: lucio brancadoro, giulia tamai, eugenio sartori, francesco anaclerio, ruggero forti, elisa De luca, arianna D andrea, Daniele cecon, carlo petrussi. 19 The numbers of the biggest nursery company of the world graphic project and pagination: studio fabbro printed by: areagrafica meduno (pn)

Diffusion of the cultivar and intra-variety variability 2 3 Pinot Noir was originally cultivated in the French areas of Burgundy and Champagne; it is known for the high quality wines produced with its grapes in these two regions of great prestige. In addiction to the high quality of its wines, it interacts strongly with the environment in which it is grown, therefore, it produces both great and very typical wines. For this reason, despite many attempts have been made in different places of the world to obtain high quality wines, comparable to those produced in Burgundy, a great number of them failed. In Italy it is mostly cultivated in Lombardia, Trentino Alto Adige and Friuli but it spread in other regions of central and southern Italy too. Nowadays in the Oltrepò Pavese area there is the largest surface cultivated with Pinot Noir (2.5 ha) where it is usually used for the production of white sparkling wines. The pedoclimatic conditions of Trentino Alto Adige and Friuli make this cultivar suitable for the production of red wines. Apart from its place of origin, in Europe it is cultivated in Germany, Switzerland and in many countries of Eastern Europe, where it is used both as the basis for sparkling wines and for the production of red wines. Outside of Europe, it can be found in Oregon, California, Australia and New Zealand. This cultivar shows great intra-varietal variability, due both to its old origin and to its scarce genotypic stability which has favoured the appearance of different mutations. For example the cultivars Pinot Gris and Pinot Blanc result from the gemmary mutations of Pinot Noir which affected the anthocyan synthesis. During the last years, thanks to the oenological technique improvements, to the use of specific yeasts and to the availability of clone selections suitable for the production of red wines, Pinot Noir has given excellent results even in areas where the pedoclimatic conditions are not very favourable. Nowadays, the surface cultivated with Pinot Noir in France reaches 28. hectares and it has shown a constant increase (8.535 ha in 1958) while in Italy 3. hectares are cultivated with Pinot Noir and the surface is slightly increasing. As far as the production of grafted vines is concerned, 3.8. units were produced in 28 in comparison with 6. units produced in 2; this exponential increase is also due to the requests coming from the countries of Eastern Europe, Moldavia, Romania and Ex Yugoslavia in particular. The range of rootstocks used for the production of Pinot Noir grafted vines includes all the most common varieties, from 113 Poulsen for Argentina, to SO4, 42A and Kober 5bb for the North of Italy and the Eastern Countries, to small quantities of 11.14 and 339 for particular micro-areas where Pinot Noir is used for the production of red wines. On the cover: Pinot Noir VCR 18.

Brief description of the cultivar features This cultivar shows a high interaction with the environment in which it is grown. Therefore the pedoclimatic conditions of its place of cultivation play a decisive role in its phenotypic expression and they influence in different ways the quantitative and qualitative results. It is particularly suitable for temperate areas and gives the best results in clayey and calcareous soils with good exposures; it is not suitable for dry environments and for too fertile and damp soils. As we said before, this cultivar shows high intravarietal variability both in the cluster morphology and the berry size, and in the leaf morphology. This variability has strong repercussions on the oenological aptitude of the different clones: they can be more or less suitable as basis for sparkling wines, for the production of still white wines, for ready to drink red wines or for longterm ageing red wines. When vinified in red, it gives a delicate and elegant wine which improves with ageing. Usually the colour is not very intense but it remains very stable over time. When vinified in white, it gives a typical wine with a complex aromatic profile. As far as its phenological phases are concerned, Pinot Noir shows a medium bud-burst and a early ripening time. This cultivar has high vigour and it shows branched shoots and mediumto-short internodes. It shows a high fertility and it reaches its best expression when its vigour is contained and the production is restricted. Vertical trellis system, quite high planting density, both long and short but not too rich pruning are advisable. The correct management of green interventions is very important because this cultivar produces a large number of lateral canes. As far as pathological adversities are concerned, Pinot Noir is sensitive to most common vine diseases and particularly to powdery mildew, botrytis, bitter rot, phomopsis cane and leaf spot. It is also sensitive to chlorosis. This cultivar shows a certain difficulty in reaching a simultaneous phenolic maturity of peels and seeds; this phenomenon is often the basis of the presence of not very polymerized tannins in the wine and of the lack of esterified anthocyans which makes its anthocyanic profile extremely interesting. Press campaign 29.

Sanitary selection 4 5 The sanitary selection was carried out through: 1: Symptomatological remarks. The possible presence of diseases caused by viruses or phytoplasmas was checked, in the selected genotypes, through periodic visual observation in the time of the season when the symptom manifestation was most favourable. 2: Serological and molecular tests. For these tests the modern techniques of virological research such as ELISA and PCR tests were used. Through ELISA tests carried out on woody samples we verified the possible presence of: --ArMV (Arabis mosaic virus) and GFLV (Grapevine fanleaf virus), referring to the nepoviruses of the grapevine fanleaf virus complex; -- GFKV (Grapevine fleck virus), responsible for the fleck virus; -- GLRaV-1,2,3 (Grapevine ampeloviruses type I, II and III), ampeloviruses responsible for the grapevine leafroll associated virus; -- GVA and GVB (Grapevine virus A and Grapevine virus B), belonging to the rugose wood complex. 3: Additional tests. In order to verify the absence of Rupestris stem pitting associated foveavirus RSPaV and of closteroviruses GLRaV-1, GLRaV-2, GLRaV-3, GVA, GVB and of phytoplasmas (Flavescence Dorée and Bois Noir) we carried out the PCR test with specific and high reliability primers. 4: Tests on indicator plants. The absence of virus or virus-similar diseases was later verified through woody indexing on indicator plants belonging to the Vitis genus, according to the following scheme: -- Vitis rupestris Du Lot, for detecting the presence of the rugose wood syndrome Rupestris Stem Pitting ; -- Kober 5BB for detecting the presence of the rugose wood syndrome Kober stem grooving ; -- Vitis Rupestris St. George, for detecting the presence of grapevine fanleaf virus and grapevine fleck virus; -- LN33 for detecting the presence of grapevine leafroll associated virus, corky bark and kober stem grooving; -- Vitis Vinifera Carmènere for detecting the presence LR1 17,35% GVA 18,18% ELISA TEST LR3 8,68% GFKV 9,9% of the grapevine leafroll associated virus complex; --11R for detecting the presence of vein necrosis; -- Vitis Riparia Gloire de Montpellier, specific indicator for vein mosaic. The sanitary selection of Pinot Noir can be divided in two parts: the first phase is related to the clone belonging to the Rauscedo series R 4 and was carried out in the 6s; the second phase began in the mid 9s and it was much more precise thanks to the use of ELISA and PCR tests. On the whole, in the second phase 242 biotypes were tested and the sanitary tests permitted to identify 6 selections which fullfil the requirements of the aforesaid sanitary protocols. Three of these six clones were approved, one of them only lacks the oenological Different infections 21,49% RSP+LR2 27,78% Negative 7,44% AR 2,89% FL 14,88% PCR AND INDEXING KSG+NN 11,11% KSG 11,11% Negative 33,33% LR2 16,67% evaluation and will be approved in the near future, the two other clones are being studied. Among the 242 tested biotypes, 18 were negative to Elisa tests but only 6 of them passed the PCR tests and the woody indexing. Through Elisa tests we found out that a high percentage of the tested biotypes showed different infections (21,49%) and GVA (18,18%); through PCR and later through woody indexing we found out that 27,78% of the 18 biotypes negative to Elisa tests showed Rupestris Stem Pitting and LRII while the presence of vein necrosis and Kober stem growing reached 11,11%. In order to assure the same sanitary standard, the R clone was tested again in the early 9 s using the most advanced available methods.

VCR selected clones and their behavior in comparison with the average of the cultivar VIGOUR CLUSTER BERRY PRODUCTIVITY Pinot Noir clones were selected beginning from the 6s in the Friuli region where the clone R 4 was identified. Later, in 1993, Vivai Cooperativi Rauscedo began an other clonal selection activity on this variety and this research was carried out both in California, where the clone VCR 9 was identified, and in Italy, in Tauriano (PN, Friuli) where the clone VCR 18 was identified and in the Oltrepò Pavese area in Torrazza Coste (PV) with the identification of the clone VCR 2. As far as the safeguard of Pinot Noir intra-variety variability is concerned, VCR clonal selection activity did not stop; once again in Friuli, in Mariano del Friuli (GO), the genotype VCR 453 was selected, (this is a new Pinot Noir clone and it is still in process of approval). Hereafter the vegetative productive parameters of the five Pinot Noir clones of Vivai Cooperativi Rauscedo are reported in order to underline the differences among them and with the reference population. In general, we can affirm that the production of all the five clones is equal to below the average, the size of clusters and berries is inferior and the vigour is the same. More precisely, the features of each clone are: R 4: vigour, production and size of the cluster are on the average; the cluster is not too closed and escapes the botrytis attacks; Average of the cultivar R 4 VCR 9 VCR 18 VCR 2 VCR 453* *In process of approval the berry is smaller than the average with consistent and intensely coloured skin; good resistance to botrytis; VCR 9: clone of medium vigour, the cluster is small, semi-compact, cylindrical, often with a short wing; the berry is of the same size of that of the clone R 4 and it has consistent and intensely coloured skin; it has a good real fertility which enables a good production although it remains below the average of the cultivar; good resistance to botrytis; good sugar degree and excellent total acidity; VCR 18: medium vigour; the cluster is small, semicompact, cylindrical and it often has a short wing; the berry is small and the skin is quite consistent; the production is good and the fertility is medium; excellent resistance to chlorosis; good sugar degree and good level of total acidity; VCR 2: the vigour is good and above the average, the fertility is good and the production is constant and below the average; the cluster is small and compact, with a short wing; the berry is small-to-medium; the peel is intensely coloured and consistent although it is thin; VCR 453: among the five VCR Pinot Noir clones, this biotype shows the lowest values for all the four considered parameters: vigour, size of cluster and berry, productivity.

6 7 R 4 VCR 9 VCR 18 This clone was selected in the 6s in the vine-growing area corresponding to the Grave del Friuli DOC, in the province of Pordenone. It gives a typical wine, with a complex sensory profile where the floral and fruity smells prevail. The joined analysis of its polyphenolic and aromatic profiles shows that this is a double aptitude clone, although it is particularly suitable for the production of white wines and as a base for sparkling wines. This clone was selected in 1993 in California from the biotype Jackson 2. It has a peculiar sensory profile thanks to its strong fruity and spicy hints and to its intensity, harmony and structure. This clone is of double aptitude: it is suitable for the production of mediumto-long ageing red wines, for the production of still white wines and as basis for sparkling wines. This clone was selected in Tauriano, in the province of Pordenone in 1985; its sensory profile is average but its polyphenolic profile is excellent: for this reason it is the most suitable VCR clone for the production of red wines, destined to long ageing periods too. SENSORY ANALYSIS: Average of the cultivar R 4 SENSORY ANALYSIS: Average of the cultivar VCR 9 SENSORY ANALYSIS: Average of the cultivar VCR 18 Red fruits Red fruits Red fruits Savoury 1 9 Mellow fruity Savoury 1 9 Mellow fruity Savoury 1 9 Mellow fruity Bitter 8 7 6 Floral Bitter 8 7 6 Floral Bitter 8 7 6 Floral 5 5 5 Agreeableness 4 3 2 1 Floral (violet) Agreeableness 4 3 2 1 Floral (violet) Agreeableness 4 3 2 1 Floral (violet) Typicalness Spicy Typicalness Spicy Typicalness Spicy Structure Phenol-leather Structure Phenol-leather Structure Phenol-leather Acidity Balsamic Acidity Balsamic Acidity Balsamic Herbaceous Herbaceous Herbaceous

VCR 2 VCR 453* *In process of approval This clone was selected in 199 in Torrazza Coste (PV) in the Oltrepò Pavese area. Its sensory profile is on the average but it has a rich polyphenolic and anthocyanic heritage; for this reason this clone is suitable for the production of red wines destined to medium-to-long ageing period. The place of origin of this clone is Mariano del Friuli (GO) and it was selected in 22. The sensory profile is rich: its fruity, floral and spicy hints are above the average. The polyphenolic and aromatic features of this clone grant it a double aptitude for vinification. SENSORY ANALYSIS: Average of the cultivar VCR 2 SENSORY ANALYSIS: Average of the cultivar VCR 453* Red fruits Red fruits Savoury 1 9 Mellow fruity Savoury 1 9 Mellow fruity Bitter 8 7 6 Floral Bitter 8 7 6 Floral 5 5 Agreeableness 4 3 2 1 Floral (violet) Agreeableness 4 3 2 1 Floral (violet) Typicalness Spicy Typicalness Spicy Structure Phenol-leather Structure Phenol-leather Acidity Balsamic Acidity Balsamic Herbaceous Herbaceous

The polyphenolic profile of the wines 8 9 The wines obtained with the microvinifcation of the five Pinot Noir clones have been compared and analyzed in order to study their polyphenolic heritage. The results of the analysis for the content of total polyphenols (mg/l of catechin) and for total and non anthocyanic flavonoids (mg/l) underline that there are substantial differences among the five examined clones for all the three considered parameters (Fig. 1). The clone VCR 18 has the highest values of the three examined substances; at the second place there is the clone VCR 2; the clones R 4 and VCR 9 have the lowest values for all three parameters, with similar values between them; the clone VCR 453 shows intermediate values between the last two values and that of the clone VCR 2. A deeper investigation of this analysis, with the determination of finer parameters, can give more detailed information on the peculiarity of each clone; in detail, the analysis of the colouring substance features can give very precise information from an oenological point of view. Fig. 1: Comparison of five monoclonal wines for the content of total polyphenols, total flavonoids and nonanthocyanic flavonoids. Non-anthocyanic flavonoids Total flavonoids Total polyphenols 25 2 15 1 5 By paying great attention to the analysis of this important property of red wines, we have considered different parameters, and among them the chromatic features (tonality and intensity) (Fig. 2). We notice the main differences among the five monoclonal wines mainly in their chromatic intensity ( absorbencies at 42, 52 and 62 nm). Once again, the clone VCR 18 stands out for its excellent potential: it has the most intense colour (,37) and the highest tonality (,45). Not far from this value, we find the values of the clones R 4 (,43) and VCR 453 (,42) while the tonality R4 VCR9 values of the clones VCR 2 and VCR 9 are below the average of the group. With regard to chromatic intensity parameter, the differences between the clones VCR 2 (,334) and VCR 9 (,329) are very slight and the values are on the average. Finally, the chromatic intensity of the wines obtained with the clones R 4 and VCR 453 is slightly below average (,28 and,27). This first evaluation of red wines polyphenolic profile gives a general idea about the potential of the clones, both through the measuring of total polyphenols, anthocyanic and non anthocyanic VCR18 VCR2 VCR453 flavonoids and through the chromatic indexes of colour intensity and tonality. Afterwards, the colour substance profile was more deeply studied by measuring the total and monomer anthocyanic content. Finally, the stability of the colour was evaluated by measuring the content of SO 2 decolourable and nondecolourable anthocyans: in this way we can make a detailed comparison among the five monoclonal wines by evaluating their improving potential with regard to the colour content. The results obtained by determining the content of total and monomer anthocyans

(Fig. 3) show that there is a correlation between the two parameters and this fact gives us very important information. The wine of the clone VCR 18 is the richest in anthocyans (both total, with 179 mg/l, and monomer with 11 mg/l). The values of the total anthocyans of the other clones are a bit inferior, except for the clones R 4 and VCR 453 whose values are 137 mg/l and 135 mg/l respectively, while the monomer anthocyans values are above the average in the clone VCR 9 (86 mg/l), on the average in the clone VCR 2 (81 mg/l) and below average in the clones R 4 (57 mg/l) and VCR 453 (67mg/l). The evaluation of the colour substance features can not be considered exhaustive if we do not analyze its stability features too. In order to do this, we determined the different condensation levels between anthocyans and tannins. Among the different determinable fractions, the one which gives the most reliable guarantees of stability over time is Fig. 2: Comparison of five monoclonal wines for the chromatic parameters: intensity and tonality. Tonality Intensity Fig. 3: Comparison of five monoclonal wines for total anthocyan and monomer anthocyan parameters. Total anthocyans Monomer anthocyans,5,4,3,2,1 2 18 16 14 12 1 8 6 4 2 R4 R4 VCR9 VCR18 VCR2 VCR9 VCR18 VCR2 VCR453 VCR453

1 11 composed of polymers which are created between anthocyans and tannins (dtat) non decolourable with SO 2. The data of this analysis are reported in figure 4 and they show that the dtat values of the five monoclonal wines are around 13% and 2%: this values assure a sufficient stability of the colour substance. In detail, the wine of the clone VCR 18 shows the highest colour stability while the wine of the clone VCR 2 is the least stable. Finally, for a complete evaluation of these monoclonal wines, we have determined the contents of vanillin-reactive flavans, which measure the astringent tannin content in the wine, and the proanthocyanidins content, which measure the total content of tannins (Fig. 5). These information are very interesting because they allow an objective evaluation of the astringency sensation that the wine offers to the taste. The data show that the wine of the clone VCR 18 has the highest content both of vanillin-reactive flavans and proanthocyanidins. Fig. 4: Comparison of five monoclonal wines for the parameters related to colour stability. dtat % dai+dat % Fig. 5: Comparison of five monoclonal wines for the parameters related to tannin quantity (proanthocyanidins) and quality (vanillinreactive flavans). Vanillin-reactive flavans Proanthocyanidins 1 9 8 7 6 5 4 3 2 1 18 16 14 12 1 8 6 4 2 R4 R4 VCR9 VCR18 VCR2 VCR9 VCR18 VCR2 VCR453 VCR453

Table 1: Summary table of the features related to polyphenolic parameters of the five Pinot Noir monoclonal wines. +++ Values far above the average ++ Values above the average +/- Values slightly above/below the average + Values on the average - Values below the average PARAMETER R 4 VCR 9 VCR 18 VCR 2 VCR 453 Polyphenolic Content (Total Polyphenols, Total Flavonoids, Non anthocyanic flavonoids) - - ++ + + Colour intensity -/+ ++ +++ ++ -/+ Tonality ++ +/- +++ +/- ++ Anthocyans (Total Anthocyans and Monomer Anthocyans) - ++ +++ ++ - Colour stability (dtat%) ++ +/- +++ - +/- Astringent tannins (Vanillin-reactive flavans) -/+ -/+ +++ ++ + The clones VCR 2, VCR 453, VCR 9 and R 4 follow. Between the two last clones the differences are not very remarkable. The aptitude of the five monoclonal wines with regard to the analyzed polyphenolic profile parameters are summarized in table 1. The wines are classified in five different levels (+++ features and/or values far above the average and/or very positive; ++ features and/or values above the average and/or positive; +/- features on the average, slightly above or slightly below the average; -- features and/or values below the average or very negative) for all considered parameters; they show different but complementary aptitudes and permit to express an overall judgement for each monoclonal cultivar. If we analyze in detail these results, we can notice that the clone VCR 18 shows a polyphenolic profile of great prestige: in general, it shows very positive features for all considered parameters. The polyphenolic profile features of this clone make it suitable for the production of red wines of medium or long ageing. The same result was obtained also with the clone VCR 2: although its values are a bit inferior than those of the previous clone, its colour content and its polyphenol content make it suitable for the production of red aged wines. In general, the three other clones are not very suitable for the production of red wines: their features make them suitable for the production of nonmacerated wines. These wines have a twofold aptitude and they can be used for the production of red wines only in very vocated environments. In detail, the wine produced with the clone R 4 shows a reduced polyphenol content and a lower colour intensity than the clone VCR 9. Thanks to these features, the clone R 4 is particularly suitable as a basis for sparkling wines.

the aromatic profile of the wines 12 13 The five monoclonal wines have been analyzed in order to determine the most important free volatile and glycosidated compounds. The analysis results were interpreted by considering those substances whose smell and perception thresholds are known: in this way the analysis result is very similar to the real olfactory profile of the wine. The average content of free aromatic substances is 11.346 µg/l (fig. 6). The wine of the clone VCR 2 moves away from this value in a positive way: in fact its values of these substances are clearly superior (14.386 µg/l). The values detected in the wines of the other clones are a bit below the average in the clones R 4 and VCR 9 while the wine of the clone VCR 453 has the lowest content of free volatile substances (9.991 µg/l). This variability (it is reported in percentage values in order to be easily understandable) shows that there is a difference reaching nearly 4% between the least rich monoclonal wine (VCR 453) and the wine with the highest fig. 6: Comparison of five Pinot Noir monoclonal wines for the total content of free volatile substances. The broken line is the average of the cultivar. free substances fig. 7: Comparison of five Pinot Noir monoclonal wines for the total content of glycosidated volatile substances. The broken line is the average of the cultivar. glycosidated substances 15 14 13 12 11 1 9 8 7 6 5 4 3 2 1 85 8 75 7 65 6 55 5 R4 R4 VCR9 VCR9 VCR18 VCR2 VCR453 VCR18 VCR2 VCR453

Table 2: Comparison of the values, in μg/l, of the main free odorous substances in the monoclonal Pinot Noir wines. The values above the average of the compared wines are highlighted in green, while the values above the average and above the perception threshold are highlighted in red. AROMA THRESHOLD μg/l COMPOUND R 4 VCR 9 VCR 18 VCR 2 VCR 453 Pineapple 12264 Esil acetate 17, 1,8 5,2 43,7 37,9 Banana 3 Isoamyl acetate 88,1 73,2 64,3 82,7 72, Apple 2 Ethyl butyrate (C4 Ethyl) 9,5 96,8 118,3 118,6 86,3 Resin, Flowers, Grass 8 Hexanol 1.822 1.569 1.29 1.777 1.13 Fruits, Apple, Vegetable 3 Trans-3-exenol 7,6 63,3 49,5 71, 46,4 Fruits, Balsamic 5 Benzyl alcohol 776 78 1.44 1.223 1.226 Basil, Flowers, Lavender 25 Linalool 6,6 8,9 8,1 6,3 1,5 Linden 11 Hotrienol 5,5 4,5 4,3 4,5 4,8 Floral, Citrus 3 Alpha-Terpineol 5,1 6,1 7,3 6,1 8,3 Geranium, Rose 18 Citronellol 6,6 16,5 1,4 8,8 21,5 Citrus, Flowers 22 Nerol 3,6 7,6 6,4 6,4 1,1 Geranium, Rose 3 Geraniol 6,5 9,2 9,3 8,7 1,8 Apple, Rose, Honey,5 b-damascenone 4,9 3,5 3,3 3,7 3,5 Cloves, Curry 1 4-Vinylguaiacol 8, 3,7 1,7 94,5 32, Spicy 18 4-Vinylphenol 5, 2,3 13,5 7,4 5,9 Vanilla 2 Vanillin 15,3 1,4 8,6 8,1 8,4 Cloves, Honey 5 Eugenol 1,9 1,8 2,7 2,6 2,3 Bitter almond 4,5 Benzaldehyde 41,9 37,7 113,4 48,8 36,3 Toasted Furfurol 24,7 18,5 14,1 13,4 2,9 Grapes Ethyl-9-decenoat 3,3 1,7 2,3 3, 2,6 Green fruit Cis-3-exenol 2,9 21,9 2,9 23,2 22,7 Green tea Methyl vanillate 2,5 16,8 17,7 19,6 17,5 Cocoanut, Sweet g-nonalactone 9,9 13,2 9,4 12,2 12,8 Chemical, Phenolic Guaiacol 2,9 2,7 1,7 43,5 3,9

14 15 free volatile substance content (VCR 2): this fact demonstrates that there is a great heterogeneity among the selections with regard to this parameter. On the other hand, an analysis of the free compounds that are more strictly linked to primary aromas (those of the grapes) - and more precisely of the terpenic molecules such as geraniol and linalool which bring to the wine floral aromas (rose, geranium, lavender), fruity aromas and balsamic aromas - or of other free compounds, which have no primary origin, shows once again that there are substantial differences among the five compared Pinot Noir wines. In general, the considered terpenic compounds are in most cases below the perception threshold, with the exception of clone VCR 453 whose citronellol content is above the threshold; also the concentration of all free terpenic molecules of this clone is above the average. The levels of many terpenic substances are above the average in the clone VCR 9 too, although they don t Fig. 8: Comparison of five Pinot Noir monoclonal wines for the total content of glycosidated volatile substances divided according to compounds chemical families. Norisoprenoids Terpenes Benzenoids surpass the perception threshold (Table 2). With regard to the total volatile glycosidated compound content, the values of the five compared Pinot Noir wines move from more than 8 µg/l detected in the clones VCR 9 and VCR 453 to nearly 65 µg/l determined in the wine of the biotypes VCR 18 and VCR 2 (Fig. 7). The average content of these substances is around 74 µg/l; the selections R 4, VCR 9 and VCR 453 surpass it, while the clones VCR 18 and VCR 2 show inferior concentrations. In percentage terms, the difference between the clone with the highest 55 5 45 4 35 3 25 2 15 1 5 R4 VCR9 content (VCR 453 with 812 µg/l) and the clone with the lowest concentration (VCR 18 with 648 µg/l) reaches nearly 22%: this fact demonstrates that there is a large variability among Pinot Noir selections with regard to this parameter too. Finally, the analysis of these compounds - carried out by dividing them into chemical families - confirms that the five compared wines show a quite heterogeneous distribution (Fig. 8). From the totality of the volatile glycosidated substances, the norisoprenoid, benzenoid and terpene families were separated. VCR18 VCR2 VCR453 In general, we can affirm that the benzenoids clearly prevail over the terpenes and the norisoprenoids in all biotypes. However we must underline that in the clones VCR 453 and VCR 9 the terpenic molecules concentration is higher than that detected in the other selections. Continuing with the analysis of the results for the analytic determination of volatile glycosidated compounds, we have divided some of the most important molecules into smellfamilies (floral, fruity, spicy) (Table 3) and we discovered that the concentrations in the monoclonal wine of the clone VCR 453

Table 3: Comparison of the values, in μg/l, of the main free odorous substances in the monoclonal Pinot Noir wines. The values above the average of the compared wines are highlighted in green, while the values above the average and above the perception threshold are highlighted in red. AROMA THRESHOLD μg/l COMPOUND R 4 VCR 9 VCR 18 VCR 2 VCR 453 Basil - Flowers - Lavender 25 Linalool,7,4,3,7,4 Bergamot - Orange Blossoms 3 Alpha-Terpineol 2,1 2, 2,1 2, 3,2 FLORAL Geranium-Rose 18 Citronellol, 1,1,6, 1,3 Geranium-Rose 3 Geraniol 1,5 8,6 1,8 2, 9,5 Bitter Almond 4,5 Benzaldehyde 2,1 1,8 2,6 2,3 2,3 Wood Flowers - Red Fruits 2 3-oxo-alpha-ionol 47,5 35,6 4,9 35,2 45,2 Resin Flowers - Grass 8 Hexanol 36,1 44,4 14,8 32,1 31,7 Citrus - Flowers 22 Nerol 1,2 6,1 1,7 1,7 6,2 FRUITY Flowers - Apricot 45 3-Oh-Beta-Damascone 21,9 17, 8,3 11,1 1,9 Fruits - Balsamic 5 Benzyl Alcohol 418,8 419,8 389,6 349,1 419,1 Fruits Herbaceous - Apple 3 Trans 3-exenol,8 1,1,2,6,6 Vanilla 2 Vanillin 24,8 26,4 15,9 24,6 26,6 SPICY Spices Rose - Honey Alcohol Beta-Phenyl ethylic 116,3 145,4 88, 98,7 135,8 Cloves - Honey 5 Eugenol,5,5,6,8,6 Cloves - Curry 1 4-Vinylguaiacol 1,7 1,2 3, 1,3 3, are more frequently above the average than in the other clones; the clone VCR 9 follows. In particular, in the clone VCR 453 the concentrations of all molecules belonging to the family of floral aromas, except for hexanol, are above the average; on the contrary, in the clone VCR 9 the molecules of the family of fruity aromas show high concentrations. Also in the clone R 4 some molecules which give fruity aromas surpass the average, but in a smaller quantity than in the biotype VCR 9. Finally, the clones VCR 18 and VCR 2 have the smallest quantity of volatile glicosydated substance concentrations above the average. In order to better understand these information we have reported the data in table 4: here we have divided the free compounds, which play an important role in the determination of the young wines aroma, from the glycosidated compounds, whose importance is remarkable in wines which have been aged or which have undergone appropriate oenological techniques. We have used the cumulative values of free and glycosidated compounds in order to judge the potential aromatic intensity of the wines. On the contrary, the judgement on the amplitude or potential aromatic complexity was based on terpenes for the free compounds, and on the frequency of positive results (average and/or perception

16 17 ++ Values above the average +/- Values slightly above/below the average + Values on the average - Values below the average PARAMETER R 4 VCR 9 VCR 18 VCR 2 VCR 453 FREE COMPOUNDS Aromatic intensity for young wines (total content of free volatile compounds) + + + ++ - Amplitude (linalool and geraniol content) +/- +/- + ++ + Aromatic intensity for aged wines (total content of glycosidated volatile compounds) + ++ - - ++ GLYCOSIDATED COMPOUNDS Amplitude (n of compounds with superior content, divided into odorous families) Floral ++ ++ - - ++ Fruity +/- ++ +/- + ++ Spicy +/- ++ + + ++ threshold overcoming) for each smell-family (floral, fruity, and spicy) for the glycosidated compounds. From the analysis of these information we understand that the clone VCR 453 has the most positive aromatic profile, except for the total content of free volatile compounds which is below the average of the five compared clones. Therefore, these information enable us to express a favourable judgement both for a long ageing period and for a medium term consumption. With regard to the other examined products, the results of the researches on the odorous substance content can be considered more than satisfactory; in detail, thanks to its high heritage of glycosidated substances, the clone VCR 9 seems to be suitable for the production of wines that can express positive olfactory hints after a certain ageing period. We can draw the same conclusions for the clone R 4 whose aromatic heritage is prevalently composed of glycosidated substances, even if they are present in a smaller quantity than in the previous clone. The other considered clones (VCR 18 and VCR 2) are superior in the free substances content: they have a good quantity of primary aromas if they are drunk when they are young, but they also assure an excellent evolution in tertiary aromas in wines destined to ageing. Table 4: Summary table of the features related to aromatic compounds of the five monoclonal Pinot Noir wines.

Synthesis of the results Hereafter the most important data concerning the polyphenolic and aromatic features of the five Pinot Noir clones are summarized. In the light of the results obtained, brief suggestions for their oenological use are given. Thanks to its peculiar qualities, Pinot Noir can be used for very different oenological processes (from long-term ageing red wine to basis for sparkling wines passing through still white wines); furthermore the possibility of using different clones for one or more vinification typologies is strongly influenced by the cultivation conditions and particularly by the pedoclimatic environment. Therefore the suggestions here reported are only an indication and they can be changed from time to time according to the cultivation environment and above all as far as the clonal blends are concerned. R 4: With regard to colour substance and tannin content, the polyphenolic profile of this clone is slightly below the average; the aromatic profile is above the average with regard both to free aroma values and to glycosidated compounds. The features of this biotype make it particularly flexible: so it can be defined as a twofold aptitude clone. Therefore it fits as main clone in clonal blendings for the production of white wines and particularly as basis for sparkling wines; however, thanks to the presence in small quantities (1-2%) of odorous glycosidated substances, it can be used in clonal blendings for the production of red wines suitable for ageing too. VCR 9: The values of the phenolic profile parameters are on the average while the aromatic profile is basically positive, mainly with regard to glycosidated compounds. Thanks to these features, it can be defined as a twofold aptitude clone: it can be used for the composition of clonal blendings for the production of both medium-to-long ageing red wines and still white wines or refermented wines. VCR 18: Among the analyzed clones, its polyphenolic profile is the most important and its values are above the average; the aromatic profile is sufficient although it is lacking in the glycosidated aroma content. These features show that VCR 18 can be considered a reference clone for the composition of clonal blendings destined to the production of red wines; the wines produced with this clone have a superior colour substance content which is also stable over time; the general profile of tannins shows that it can stand even long ageing periods in oak. This clone is also suitable for the production of wines without maceration, but not as well as other biotypes such as R 4. VCR 2: The results of the polyphenolic profile show values above the average and the parameters linked to the colour substance are excellent; the values of the aromatic profile are on the average or inferior than those of the other compared clones. These features make this biotype suitable, together with other VCR clones, for the production of clonal blendings destined to the production of medium or long ageing red wines. Furthermore, it is advisable to blend it with other clones such as R 4 and VCR 453 because they can improve the aromatic complexity of the product. VCR 453: The information we have gathered on this new clone show that it has an excellent aromatic profile, with high contents of glycosidated substances; the other features show that it is a twofold aptitude clone which brings to clonal blendings amplitude, aromatic intensity and excellent levels of body and typicalness.

the numbers of the biggest nursery company of the world Vivai Cooperativi Rauscedo first headquarters (nearly 193). Today s headquarters. VCR Scion Mother Block in Grado. Rauscedo s tale began in 1933, when some families of this little village near the city of Pordenone founded a cooperative which some years later became the biggest vine nursery company in the world. Today there are more than 2 associates, the cultivated nursery surface covers more than 1.2 hectares, the cultivated rootstock increase block surface covers more than 1. hectares and the production reaches 65 million grafted vines, divided in 4. combinations. The historical record of grafted vine sales reached 63 million and 38% of them were exported. VCR product can be found in all wine-growing countries of the world, also thanks to the investments made in California (1996) and in France (22). The cooperative s main facility covers 35. mq and in the last few years it has been upgraded with new cold rooms and new equipment for working and packaging the grafted vines. Through today more than 284 VCR clones of wine, table and rootstock varieties have been homologated by VCR Experimental Centre, which was founded at the beginning of the 7s in a place not far from the headquarters. More than 35 microvinifications are vinified yearly in the experimental cellar. Tasting sessions are regularly carried out in order to define the sensory profile of the wine for the selection of the new clones; but they are also an important opportunity for constant dialogue with wine-growers who give very valuable opinions and suggestions. These numbers express better than words the true size and economic role of Vivai Cooperativi Rauscedo. No one could have imagined that size for a nursery company. But the secret lies in the people; in the devotion, the engagement and the professionalism of the people: associates, collaborators, employees. A good wine, almost always start with a good grafted vine: healthy, genetically superior and morphologically corrected by Vivai Cooperativi Rauscedo. It is important to know it.

ViVAi COOPeRAtiVi RAuSCeDO Via Udine, 39 339 Rauscedo (PN) Italy Tel. +39 427.948811 Fax +39 427.94345 www.vivairauscedo.com vcr@vivairauscedo.com