The third technical tasting of wines produced in Italy as part of the Interreg Italy-Slovenia IRRIGAVIT project was held on 16 June 2025 at the LABAS laboratory of the University of Udine. The event was organised by the University of Udine and presented by Prof. Paolo Sivilotti, in collaboration with researchers Alberto Calderan, Mirko Sodini, Giacomo Massutti and Filippo Maria Sanna. A total of 26 people attended the tasting, while the panel consisted of 24 participants, including producers, sommeliers, students and agronomic technicians from associated partners and institutional bodies, among them: Liliana Savioli (sensory sommelier, correspondent for Travel Wine Magazine and Fuocolento Giornalista), Sergio Schinella (oenologist, Assoenologi FVG), Fedora D’Angelo (AIS sommelier in FVG since 2017, sensory judge), Dario Sandrini (ONAV – National Organisation of Wine Tasters, Vicenza section), Dario Maurigh (consultant for wine companies and producer organisations: Consorzio Tutela Vini Collio and Consorzio delle DOC UNIDOC FVG), Bruno Pittaro (owner of the Pittars winery, Tagliamento), Manuel Bracco (field manager at Azienda Agricola Pighin), Leonardo Campigotto (oenologist at the Consorzio di Tutela della DOC Prosecco), Michele Fabro (Regional Agency for Rural Development – ERSA, coordination of research and experimental activities), Luca Riva (Friuli Venezia Giulia Region, Agricultural Sector Development Service) and 12 students from the viticulture course at the University of Udine.
The tasters sampled 24 wines – microvinifications of 12 Pinot Grigio and 12 Glera wines – arranged in groups of four wines from irrigation trials and vineyards subjected to water stress, with the aim of studying the impact of irrigation protocols and soil management on grape and wine quality. The same protocol as in 2024 was followed, with field missions and inspections carried out by the research team in Beano di Codroipo and Corno di Rosazzo for sampling and data collection, in line with the project activities (WP1). The evaluation form, prepared by the UNIUD team, was completed online thanks to the equipped facilities of the LABAS laboratory at the University of Udine. The laboratory is set up in accordance with UNI-EN ISO 8589 standards for the sensory analysis of food products and is designed to provide applied research activities for companies, associations and consortia requiring sensory analyses, as well as continuing education for university students, combining lectures with laboratory-based activities.
The results have been analysed during the final project period together with the Slovenian partners, comparing all the trials for the preparation of the final report, which was completed in 2026 and will be published in the output’s area.
