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To create new interspecific varieties (mainly red) that have a good level of resistance to fungal diseases (downy mildew, oïdium and botrytis) as well as a good oenological potential.
To study the influence of wine water status on the various grape varieties, particularly their physiological characteristics and the grape- and wine quality.
To develop techniques that will enable a type of wine to be created that is at the same time of recognized quality and high nutritive characteristics (natural antioxidants).
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