Winemaking protocols for the mountain grapes and wines valorization

One of the key factors of the economical development of viticulture and wine industry in mountain areas is the exploitation of the ancient, local grape varieties. This is the case of the two not aromatic black grape varieties of the North Western of Italy (Piedmont): Doux d’Henry variety, produced in the areas of the Pinerolese (Turin Province) up to 700 m above sea level and Freisa grape, widespread in piedmont areas and regionally known as a grapevine with high enological potentialities sometimes unexpressed in the wines. Doux d’Henry variety, at first studied on mechanical properties, resulted favorable to the drying of the grapes due to high hardness and rather thick of the skin with an increase of varietal compounds during whithering. In this study innovative protocols of winemaking, with the use also partially withered grapes, were developed. These experiments showed interesting chromatic and compositional characteristics, particularly from the point of view of volatile components, such as terpenols. Studies on Freisa grape showed as they are generally characterized by good equipments of anthocyanins with the preponderant presence of di-substituted anthocyanins but the extraction of this equipment of colouring pigments is difficult probably because of a high hardness of the skin. Winemaking techniques resulted in the favorable aptitude of Freisa vine to produce wines of quality both for the ageing and not.