Aprilia

Styles

Principal grape varieties

Terroir

• The area, which covers approximately 24,500 hectares, falls partly within the flat zones between the Agro Romano and the Agro Pontino and partly within the volcanic district of the Vulcano Laziale.
• The most superficial soils of the Pianura Pontina date to the Quaternary and consist predominantly of continental fluvio-lacustrine, aeolian, and pyroclastic sediments originating from the Lepino-Ausoni mountains and the nearby Vulcano Laziale.
• The coastal Quaternary formations are sandy, continental in nature, dating to the Upper Pleistocene and deposited by wind to form large dunes over earlier coastal-brackish sandy deposits of organogenic calcareous sands from the Middle-Lower Pleistocene; the entire complex is known as the Duna Antica.
• Moving inland, the deposits form in a fluvio-paludal environment with alternating sandy, sandy-clay, and travertine layers, and the piedmont depression has over time favoured the formation of numerous peat levels.

• In October–November 1932, approximately 60,000 farmers from Veneto, Friuli, and Emilia (principally from the Ferrara area) immigrated to populate the reclaimed Agro, giving rise to local viticulture.
• The Agro was divided into land units of varying size according to soil fertility, with an average of 20 hectares per family group, each provided with a farmhouse known as a podere.

• The Bianco di Aprilia presents a straw-yellow colour with greenish highlights, an intense and floral nose, and a dry, intense, and well-balanced palate.
• The Rosso di Aprilia has a ruby-red colour with garnet highlights on ageing, an intense and refined nose with notes of ripe fruit, and a dry, harmonious palate.

• For the white wines, the combination of soil characteristics and climatic factors determines the production of significant quantities of aromatic precursors that enhance the organoleptic profile and the typical varietal aromas of the grape varieties.
• For the red wines, this combination of soil and climate determines optimal phenolic ripeness which, together with a good sugar-to-acid balance, allows wines of considerable structure and harmony to be produced.

Facts drawn from the specification's terroir-link section by automatic interpretation — see the source.

All appellations in Italy

Sources

• eAmbrosia register (EU) — File number PDO-IT-A0691