Bivongi
Styles
Principal grape varieties
Gaglioppo N. (Gaglioppo)Greco Nero N. (Greco Nero)Ciliegiolo N. (Ciliegiolo)CalabreseMagliocco (Magliocco Dolce)Greco Bianco B. (Greco Bianco Di Tufo)GuardavalleMontonico Bianco B. (Montonico Bianco)Malvasia Bianca (Malvasia Bianca Lunga)Ansonica B. (Ansonica)
Terroir
Natural factors
- Subhumid to sub-arid climate: rainfall concentrated in autumn and winter (peak in October), pronounced summer water deficit, maximum temperatures in August.
Human factors
- Viticulture with ancient roots in the Stilaro valley, already the site of Kaulonia in 700 BC; in the 20th century, robust and passito wines well regarded in the province of Reggio Calabria.
- Conversion of the hillsides to vineyard began in the 1960s–70s, fostering specialized figures (pruners, grafters, wine 'maestri') as a distinctive artisanal heritage.
Product characteristics
- Red: ruby-garnet in color, vinous and delicate on the nose, dry and harmonious on the palate. (via Wikipedia · CC BY-SA 4.0)
- Round mouthfeel derived from well-balanced glycerin, with restrained alcohol.
Terroir / wine link
- Sandy or conglomeratic soils on the hilly terrain, moderately deep, with hydromorphic conditions within 50 cm: the foundation of the wine's mineral profile.
Facts drawn from the cahier's terroir-link section (Lien au terroir) by automatic interpretation — see the source.
Sources
- eAmbrosia register (EU) — File number PDO-IT-A0605
- Official trade body site — Consorzio di Tutela dei Vini DOC Bivongi