Vitis Vinifera

Wine is produced from the fermented juice of the grapes of the Vitis Vinifera, a species of vine known to man for millennia, and as its Latin name testifies, associated since ancient times with winemaking. A number of natural factors are important for the successful cultivation of the grape vine, including:

Climate
Vines grow in the temperate climate zones, generally between latitudes of 30 and 50 degrees in the northern hemisphere and the 30 and 40 degrees in the southern hemisphere.

Altitude
In most countries vines thrive at 800 to 1,600 feet above sea level. Vineyards are rarely planted above 2,000 feet, but there are exceptions, such as Italy's alpine Valle d'Aosta and parts of Chile where vines grow on slopes as high as 4,000 feet.

Soil
Soil types have a determining effect on the character and quality of wines. Grapes from vineyards in sandy or siliceous terrains generally produce lighter, fresher wines to drink young, while those from calcareous clay soils make wines that are richer in body and better suited to ageing.

Site
In cool climate zones grapes ripen best on south-facing slopes with good exposure to the heat and light of the sun. Well-ventilated sites help to prevent the formation of mould on the grapes. Night-day temperature variations, found especially on higher slopes, favor the development of aromatic substances in the grape.