This study arose from the need to relate specific terroir aspects with experienced sensory properties of Gewürztraminer wines from Tramin (northern Italy). A multidisciplinary approach was used to investigate seven vineyards’ ecological characteristics, including geology and geographical features. A geopedological method using Vineyard Geological Identity (VGI) and Solar Radiation Identity (SRI) for topoclimatic classification, as well as multi-parameter measuring stations of air and soils, elicited analytical data for qualitative and quantitative terroir characterisations. Furthermore, wide-ranging and targeted oenological and chemical analyses were conducted on grapes, musts and wines to correlate their biochemical compositions with the measured terroir conditions. The study identified strong connections between vineyard geo-identity and wine mineral fingerprint, confirming mineral traceability of Rb/Sr ratio and of some minerals common to the local geology, such as Ba, Rb, Mn and Be. In particular, the most differing geo-mineral and physical soil conditions of two studied vineyards are apparent in the oenological components, flavours and aromas of their musts and finished wines. Amino acids, primary varietal aromas and polyphenols, thiol compounds with tropical scents, phenolic compounds with spicy notes and terpenic compounds, such as geraniol and citronellol, were related differently between fine-textured, more siliceous soils of glacial origin and coarser-textured, more dolomitic soils of local debris flow origin.

The aim of the study was to identify the ecological indicators that facilitate predictive analysis and to search for patterns in local geographical information to identify risks and opportunities in viticulture. The study focused on environmental factors that significantly affect the ripeness of the Gewürztraminer grape variety cultivated near Tramin, a village in northern Italy. In particular, the reliability of the new Solar Radiation Identity (SRI) topoclimate classification method was tested, along with its predictive capability in terms of the biosynthetic activity of the vine and the quality of its grapes. The SRI index characterises each vineyard in a precise and comparable way and helps to understand the way in which the topoclimate acts as an important abiotic stress factor for vines. A direct relationship between grape must sugar content and the SRI topoclimate index was observed. Our findings indicate an increase in sugar content of approximately 0.8 °KMW for every 10 points of the SRI index. Thus, a novel prediction model of grape ripening based on an SRI curve analysis is proposed. The correct application of the SRI index could be useful for discriminating and predicting geographical charactersitics of a given area strongly connected to ecological diversity and wine quality. It could support decision making in viticulture in terms of, for example, correctly matching vineyard and grape varieties, reducing wine vulnerability and production risk and predicting optimal ripeness and harvesting days. The use of the SRI prediction curve could help in adopting a more sustainable approach to agriculture and in finding new methods for adapting to climate change, such as by improving the match between the cultivars’ phenological status, vineyard location and growing season average temperature.

Vitis vinifera L. ‘Gewürztraminer’ produces distinctive, aromatic wines that are strongly influenced by their terroir. This metabolomic study used a data-driven approach, including Principal Component Analysis (PCA) and Multifactorial Analysis (MFA), to correlate a quali-quantitative multivariate concept of terroir (including soil characteristics, and altitude) with sensory, phenolic, antioxidant, and volatile profiles of wines. The study analyzed wines from seven ‘Gewürztraminer’ vineyards, chosen to minimize the variability due to climate differences. Based on the soil data, the vineyards were clustered into two distinct groups: clay silicate (Group A) and dolomitic (Group B) soils. Group A exhibited lower levels of aromatic compounds such as linalool and higher levels of phenolic compounds such as gallocatechin than Group B. These findings indicate that even small changes in terroir within the same region can significantly impact the chemical, functional (antioxidant), and sensory properties of ‘Gewürztraminer’ wines, highlighting the importance of terroir in wine production. Statistical analyses confirmed the significance of these correlations (p < 0.05), highlighting the need for further research into the intricate relationship between terroir and wine quality.