Calzadilla

Styles

Principal grape varieties

Terroir

• High altitude: vineyards at 845–1,005 m, on hills rising to 900–1,200 m, with a supra-Mediterranean continental climate.
• Slopes of up to 80%, with vines grown on hillsides, terraces, and bancales; cultivation is entirely manual.
• Highly calcareous soil with interspersed gypsum galleries that aerate the roots and contribute minerality to the wine.
• Strong air circulation reduces cryptogamic diseases; topographic position delays the growing cycle, avoiding spring frosts.
• A cool zone where grapes ripen slowly and evenly, developing high concentrations of anthocyanins.

• Cultivation is entirely manual, with vines grown on hillsides, terraces, and bancales on slopes of up to 80%.
• Cold pre-fermentation maceration and gravity-flow circulation preserve fruit aromas and stabilise colour.

• Intense minerality, aromas of undergrowth and preserved fruit; vivid colour exceeding 10 units even after a minimum ageing of 8 months.
• The gypsum in the soil contributes the characteristic minerality; the anthocyanins concentrated through slow ripening are responsible for the colour intensity.

• Calcareous soil with gypsum galleries: aerated roots and characteristic minerality transmitted to the wine.

Facts drawn from the cahier's terroir-link section (Lien au terroir) by automatic interpretation — see the the specification.

Sources

• eAmbrosia register (EU) — File number PDO-ES-A0056
• Official trade body site — Pago Calzadilla