How to Improve a Successful Product? The Case of “Asproudi” of the Monemvasia Winery Vineyard

Abstract

An interesting way to maintain genetic diversity in the vineyard could be based on selecting the desirable characters of each clone or variety in order to produce a high-quality poly-clonal or poly-varietal wine, according to the consumer’s desire. The current study describes a holistic approach in viticulture towards wine production, applying a multidisciplinary methodology. Firstly, “Asproudi”, a rare Greek variety, was analyzed molecularly. The initial hypothesis that “Asproudi” is a distinct variety was questioned; microsatellite analysis showed that “Asproudi” is a population of different genotypes, at least in the Monemvasia Winery vineyard. A targeted harvest of each genotype was performed during the same day and was followed by micro-vinifications. All standard analyses of must and wine were performed in the laboratory, while a sensory analysis by a professional team evaluated each of the produced wines, showing distinctive differences. The genetic relationship of some of the Monemvasia Winery “Asproudi” genotypes to the varieties maintained in the reference collection was revealed whereas some other genotypes remained unknown.