Introduction:
Presentation of Serra de Santa Catarina as a growing wine region in Brazil.
Historical context of wine growing in Santa Catarina and the emergence of Serra as a production hub.
Geographic and climatic characteristics of Serra Catarinense: altitude, temperatures, soil, influence of the Atlantic forest.
Production overview: grapes grown, types of wines made, challenges and potential.
The History of Viticulture in Serra Catarinense:
Origins of winemaking in the region: influence of Italian immigration and the wine tradition in Santa Catarina.
Production development: from the first vines to modern wineries.
Factors that drove the growth of activity: investment in technology, research and qualification.
The role of wineries, associations and development bodies.
The search for identity and recognition of the region as a producer of fine wines.
The Serra Catarinense Altitude Terroir:
Specificities of the Serra's climate: influence of altitude, temperature variations, frost, rainfall.
Types of soil and their influence on the development of the vine and the characteristics of the wines.
Microclimates and areas with greater wine-growing suitability.
Comparison with other high-altitude producing regions in Brazil and the world.
The Serra Catarinense Grapes:
Adaptation of different grape varieties to high-altitude terroir:
White grapes: Chardonnay, Sauvignon Blanc, Italic Riesling, Pinot Grigio.
Tinted grapes: Merlot, Cabernet Sauvignon, Pinot Noir, Cabernet Franc.
Characteristics of each variety and the wines they produce in the region.
New varieties under study and experimentation.
The potential for the production of sparkling wines.
The influence of terroir on the development of grapes and the final quality of the wine.
Winemaking Practices in Serra:
Vineyard management in high altitude conditions: pruning, training, disease control, irrigation.
Winemaking techniques and their impacts on wine quality.
The search for identity and typicality in Serra Catarinense wines.
Technological innovations and the use of sustainable practices.
The role of the winemaker in the production of excellent wines.
Challenges and solutions for production in high-altitude terroir.
Serra Catarinense Wines:
Sensory profiles of wines: aromas, flavors, structure.
Detailed descriptions of the wines produced in the region, highlighting the unique characteristics.
Harmonization with local cuisine.
Tips for tasting and appreciation.
Labels and producers to know.
Participation in competitions and awards.
Wine tasting: how to identify the sensory characteristics of Serra wines.
Wine tourism and regional development:
Tourist potential of the region and itineraries to visit wineries.
Tourist and cultural attractions related to winemaking.
Development of wine tourism as a factor of economic and social growth.
Wine-related events and festivals.
The importance of local gastronomy for wine tourism.
Accommodation and other tourist activities in the region.
Challenges and Perspectives for the Future:
Challenges of production at altitude: climate, management, costs.
Sustainability and environmental preservation.
Research and development of new technologies.
Consolidation of the region as a producer of high quality wines.
The future of winemaking in Serra Catarinense.
Climate change and its impacts on production.
