Castel San Lorenzo
Styles
Principal grape varieties
Ugni Blanc (Trebbiano Toscano)Malvasia Bianca (Malvasia Bianca Lunga)Barbera N. (Barbera Nera)SangioveseMuscat D Alexandrie (Muscat Of Alexandria)Muscat À Petits Grains BlancsAglianico
Terroir
Natural factors
- Hill zone between 150 and 400 m above sea level, nestled between the ridges of the Alburni mountains and the mountain groups of the Cilento.
- Predominantly clayey or clay-calcareous soils, with a skeleton of marly scisti, friable grey arenarie of tufacea-like consistency.
- In the Farneta di Castel S. Lorenzo and on the hills of Giuprino di Felitto: iron-rich argille with micronutrients and organic matter.
- The valley of the Calore Salernitano falls 90% within the Parco Nazionale del Cilento e Vallo di Diano.
- Hydrography defined by the rivers Ripiti and Fasanella, tributaries of the Calore, which is itself a tributary of the Sele.
Human factors
- Historic grape varieties including Aglianico, Barbera (introduced in the late 19th century), Moscatello Salernitano, local Malvasia, Fiano, and Sanginella b., reconstituted on American rootstock after phylloxera.
- Systematic cultivation of the vine on the hills of the Valle del Calore is documented from the 18th century, with vineyards on the ancient estate of the Principi Carafa della Bilancia, granted by Federico D'Aragona.
Terroir / wine link
- Clay-calcareous soils with marly scisti, friable grey arenarie of tufacea-like consistency, and, in specific areas, iron-rich argille with micronutrients.
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-A0242
- Official trade body site — Consorzio di Tutela Vita Salernum Vites