CONCLUSIONS I WORLD RIOJA WINE FORUM III MILLENNIUM

First of all, we must mention the great success of this I World Rioja Wine Forum, whose aim has been to put forward a series of high-interest matters for discussion by top-ranking speakers and round tables highly specialised in the areas in question. Participation has been fully open to all concerned in order to get their reactions and draw up the following conclusions.

FIRST CONCLUSION

With regard to the production of black grapes, the fact that the berry is small is important for quality in that there is a greater percentage of skin over pulp.

The skin of the grape contains the quality potential of the wine. In particular, it contains the polyphenols which become evident in the wine through good vinification.

According to Mr. Fregoni, when dealing with black grape varieties, the correct choice of soil-climate ecosystem is of great importance due to the fact that the daily minimum-maximum temperature variations are fundamental for the grape to express the typical aromas of each variety and the polyphenols.

Consequently, we must look for the vine to be capable of directly giving us a must which, with immediate vinification, produces high-quality wine.

Human factors are also important in maintaining adequate balance between the top part of the vine and the roots.

It is a very old rule in winemaking, and one that is generally accepted, that low vine production is essential for obtaining quality products. Consequently, our interest lies in a plantation density that is sufficient for the plant not to be excessively vigorous and for it to meet competition in the plantation.

The concern for the grape to be more valuable in relation to quality in its broadest sense is a very interesting concept and constitutes the best stimulus for the winegrower to obtain the best results.

SECOND CONCLUSION

With regard to oenology, Mr. Feuillat emphasised the importance of marc maceration and current techniques used to activate the process, as well as the beneficial effect of cask malolactic fermentation for reducing or eliminating the taste of vanilla.

In the region of Burgundy, with low lighting and temperatures due to it being the northern-most black grape area in Europe, the thermovinification system is applied to obtain a fuller extraction of the polyphenols and to destroy the lactase, which is caused by botrytis.

In more southern black grape plantations, such as the region of La Rioja, this procedure is not applied.

Mr. Feuillat recommends cold pre-maceration of the grape for three or four days at a temperature of 12 to 15 degrees in an inert atmosphere of nitrogen in order to stimulate the growth of yeast, which will later have a very beneficial effect on the formation of aromas. After this short period, the grape should be heated to a maximum temperature of 28-30 degrees for it to finish fermenting in the usual way. The study of the effect of oak wood in the ageing process of red wine, depending on the characteristics of the oak, was also found to be of great interest.

THIRD CONCLUSION

As programmed, there was a round table on the differentiation of the price of black grape in accord with different quality factors. Profitability and positioning of wines on the market as a result of said factors.

The discussion and the different points of view put forward during the round table were of great interest and thoroughly up to date.

All the speakers highlighted the relevance of the interest being shown in polyphenols as a determining factor in the quality of the grape, without detriment to the importance of the maturing process in the wealth of natural sugars, fixed acidity, pH level and health of the raceme.

The debate ended with the table underlining the importance of polyphenols in the grape, although we are still in the initial stages of the development of this area at a practical level. There is a general agreement on valuation criteria, but sufficiently quick and precise systems are as yet unavailable in the winery for determining not only the amount of polyphenols, but also their ultimate capacity for polymerisation.
Several members of the table insisted on the importance of clones within each variety due to the fact that they behave in a different way. Each clone has its own metabolism, which involves a different polyphenol formation.

Calcareous-clayey soils are preferred to quaternary alluvial soil with regard to the formation of polyphenols.

The direct examination of the vineyard and the vines is essential for defining the implicit quality of the grape and should be completed with an examination of the harvest.

There was also unanimous agreement that vines of between 15 and 25 years produce the best quality due to the fact that the plant is less vigorous and has a better balance between its roots and top part.

It is clear that quality has a cost in that it involves a reduction in the yield and an increase in the work on the crop, which is dependent on the results being duly appreciated by the consumer.

FOURTH CONCLUSION

In his conference on a view of the renovation of the statute for vines, wine and market balance, Mr. Goicoechea pointed out the opportunity of this wine forum at a crossroads or changing point at national, EU and international levels. The possible and rapid expansion of the EU from its current 15 member states to 21, the effect of the GATT agreements in international trade, the possible agreements between the European Union and MERCOSUR and South Africa, and the new OCM, together with the urgent need for replacing our old 1970 statute for vines, wine and alcohol are of the greatest importance at economic and legislative levels.

With the opening of the interior market and the globalisation of the international market, improving the competitiveness of Spanish wine is of prime importance.

Whatever the case, let us not turn our concerns towards an invasion of American or South African wines because distance always imposes the barrier resulting from transport and related costs. The finer details of the new OCM are as yet unknown, but the possible limitation of chaptalisation, which under the current regime is contrary to the very essence of wine and involves serious competition at price level, is being considered.

All those present expressed their disagreement with the principles set forth in the 1994 OCM, which were very detrimental to the Spanish winegrowing sector.

FIFTH CONCLUSION

The conference on the renovation of the statute with regard to the policy on quality, Mr. Antonio Moscoso gave an analysis of the public and private functions of the regulating councils and the advisability of their complying with the requirements set forth in the EN 45011 European standard regarding the requisites to be fulfilled by certification and control bodies.

Mr. Moscoso was in favour of giving regulating councils their own legal personality and the status of a corporation governed by public law.

The round table dedicated to the new legislation for the winegrowing sector, with a wide selection of outstanding experts in Brussels, local governments, individuals and sector representatives, began a debate on the varied subjects regarding the modification of the statute.

Firstly, it was agreed to uphold the fight against chaptalisation, which should be replaced by enrichment with rectified concentrated must.

Opinions regarding the regulating councils were varied.

The leading opinion was that regulating councils should have their own legal personality, an absolute capacity for carrying out their purposes and status as a body governed by public law, without prejudice to the government’s particular responsibilities, such as the recognition and approval of the regulations governing geographical names, or to its corresponding private functions.