Cacc'e mmitte di Lucera

Styles

Principal grape varieties

Terroir

• The soil is clayey or clay-loam, dark grey to blackish in colour, at least 1 metre deep, and resting directly on beds of marly clay or blue clay.
• These soils are rich in silt or partly swelling clay, possess high water-holding capacity combined with a low infiltration rate, and are consequently of moderate productive potential.
• Sandy-silty, sandy-clay, and sandy-siliceous soils also occur with reasonable frequency throughout the production zone.
• The most widespread soil type derives from compact Mesozoic limestones, which make up nearly the entire production zone encompassing the communes of Lucera, Troia, and Biccari in the province of Foggia.
• From an orographic standpoint, the area is divided between a hint of mountain terrain in the heart of the Daunia and a considerable expanse of plain broken by a hilly belt, under a warm, dry Mediterranean climate.

• The dialect name derives from an ancient practice in the palmenti — farmstead wineries with stone pressing vats let out for hire — whereby the must was removed (Cacce, 'take out') by one tenant while another poured in (Mmitte, 'put in') his own grapes to be pressed within the same day's rental. (via Wikipedia · CC BY-SA 4.0)
• The traditional bush-vine (alberello) and Guyot training systems have been adopted as a natural fit for warm, arid viticulture, while sprawling canopy forms are generally confined to the lower, more fertile areas, since the considerable depth of the water table on the karst plateau and the high cost of water extraction have limited recourse to irrigation.
• Current new vertical-trellis plantings adopt a density of 4,348 vines per hectare (2.30 m × 1.0 m), while where the overhead pergola (tendone) form persists the density is 2,500 vines per hectare (2.0 m × 2.0 m), with short spur-cordon pruning or a mixed system with reversion to Guyot.

• The wine presents a ruby-red colour of varying intensity, with a characteristic and intense nose, and a full, harmonious palate with a characteristic finish. (via Wikipedia · CC BY-SA 4.0)

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-A0544