Bianco del Sillaro

Styles

Principal grape varieties

Terroir

• The majority of soils in the area derive from the Marnoso-arenacea geological formation, which strongly characterises Romagna as far as the Cesena district.
• Between the Faenza and Forlì districts, soils attributable to the Spungone geological formation are also present.
• The production zone is divided into a hillside belt with soils of the Marnoso-arenacea formation, a mid-slope belt with predominantly clayey soils, a foothill belt with highly weathered and decarbonated soils, and, in the provinces of Bologna and Ravenna, an alluvial plain belt with clay-loam-silt or sandy-loam soils.
• The Winkler index has been calculated at around 1,500–1,600 degree-days in the highest cultivation zones for Albana, with values increasing toward the Via Emilia up to 2,000–2,200 degree-days on the plain.
• The Albana variety, despite being a white-berried grape, favours good sun exposure and a solid heat accumulation of between 1,600 and 1,800 degree-days.

• Albana was traditionally cultivated alongside other grape varieties with which it produced, as a blend or by cutting, well-structured white wines, often sparkling.
• Spring bottling was followed by a refermentation that made the wine sparkling, with corks secured by a crosswise string later replaced by a wire cage.

• Clay, an important component of the soils in the production area, tends to enhance the structure of wines obtained from Albana.

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 PGI-IT-A0526
• Official trade body site — Consorzio Vini di Romagna