Castel San Lorenzo

Styles

Principal grape varieties

Terroir

• The Calore Salernitano valley falls 90% within the Parco Nazionale del Cilento e Vallo di Diano, between the ridges of the Alburni massif and the mountain groups of the Cilento, in the province of Salerno.
• The area encompasses the Ripiti and Fasanella rivers, both tributaries of the Calore river, which in turn flows into the Sele river.
• The hills of the zone are sometimes steep and precipitous, sometimes terraced, and more often flat, with average elevations ranging from 150 to 400 metres above sea level.
• The soil is predominantly clayey, frequently clay-calcareous, and relatively rich in skeleton material consisting of marly schists and sometimes friable grey sandstones of tuffaceous consistency.
• On the plains of Farneta di Castel San Lorenzo and on the hills of Giuprino di Felitto, clayey formations rich in iron minerals, trace elements, and organic matter are present, where the vine produces grapes of excellent quality.

• The Barbera variety was introduced into the territory at the end of the nineteenth century, while other varieties such as local Malvasia, Moscatello Salernitano, Sanginella bianca, Aglianico, Aglianicone, and Fiano had already been present for an indefinite period.
• The local varieties, among which Aglianico predominated, were for the most part reconstituted on American rootstock following the near-total destruction caused by phylloxera.

• The production regulations state that all wines display well-balanced physico-chemical characteristics across every style produced within the appellation.
• On the palate and nose, predominantly typical aromas of the mainly indigenous grape varieties cultivated in the production zone are detected.

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-A0242
• Official trade body site — Consorzio di Tutela Vita Salernum Vites