Atina

Styles

Principal grape varieties

Terroir

• The hillside soils are calcareous-marly with abundant skeletal material, rich in calcium carbonate and with the presence of clay fractions.
• In the flatland zones, alluvial or sedimentary soils are found, comprising sandstones, marly limestones, and marls of yellowish colour with a silty texture.
• The geological stratum has imprinted a strong expression of the parent rock on the soils, one that is not influenced by climatic conditions.
• The vineyards are situated between 70 and 600 metres above sea level, with a general aspect oriented towards the west-southwest.
• The climate is temperate, with mean annual rainfall of between 1,234 and 1,606 mm and a slight summer drought of 123–160 mm in the months of July and August.
• The mean annual temperature ranges from 12.0 to 14.2 °C, with cold winters during which the monthly mean remains below 10 °C for four to five months and the minimum of the coldest month falls between 0.1 and 2.9 °C.

• The presence of viticulture in the delimited area dates back to the Roman era and is documented in many works by Latin agronomic writers.
• The network of Benedictine monasteries, made up of abbeys and small monasteries scattered across the territory, contributed to the development of agriculture in general and of viticulture in particular.
• Castrucci, in his Descrizione del ducato d'Alvito of 1632, described the hills of the zone as full of vines that yield the most delicate wines.
• During the nineteenth and twentieth centuries, the agronomist from Atina Pasquale Visocchi introduced numerous French red- and white-berried varieties, profoundly transforming the ampelographic base of the area.

• Atina rosso and Atina Cabernet show a more or less intense red colour, a fruity nose characteristic of the base variety, and a harmonious, full, dry palate, sometimes with herbal notes.
• Atina rosso Riserva and Atina Cabernet Riserva display a nose in which fruity aromas give way to spicy or wood-related phenolic notes, with good ageing potential.
• Atina Semillon is a fresh and balanced wine, straw-yellow in colour of varying intensity, with a delicate nose of floral and fruity notes and a dry, sapid, soft, and persistent palate.
• All wines of the appellation show, on the palate, normal acidity, barely perceptible bitterness, and low astringency — elements that contribute to their overall gustatory balance.

• The combination of soil characteristics and climatic factors leads, in the white wines, to 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, the same combination of soil and climate allows optimal phenolic ripeness which, together with a good sugar-to-acid ratio, yields wines of elevated structure and balance among their components.

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-A0692
• Official trade body site — Consorzio per la tutela dei vini DOP Atina