Castelfranco Emilia
Styles
Principal grape varieties
Montù B. - Montuni (Montu)Moscato Bianco B. - Moscato (Muscat A Petits Grains Blancs)Trebbiano Modenese B. - Trebbiano (Trebbiano Modenese)Trebbiano Romagnolo B. - Trebbiano (Trebbiano Romagnolo)Trebbiano Toscano B. - Trebbiano (Trebbiano Toscano)
Terroir
Natural factors
- Alluvial geological origin: medium-textured soils tending toward clay, with gravel in the surface or deep horizons to the right of the Panaro river.
- Water availability ensured by the Panaro river, the Samoggia stream, and subsurface groundwater.
- Flat zone in the middle Po plain between the provinces of Bologna and Modena, at the foot of the Apennines.
Human factors
- Historic Bologna/Modena boundary: east of the Panaro, white-berried varieties (Montù, Trebbiano, Albana); west of the Panaro, Lambrusco.
- The Montù variety was first identified in 1823 under the synonym 'Montonego', and forms the basis of the local white wine.
Product characteristics
- Wines are straw yellow in color, with floral and fruity aromas, savory and structured, with a firm but not excessive acidity, ranging from dry to sweet.
- Sparkling wines with a fine, persistent yet evanescent mousse, obtained by secondary fermentation in autoclave (metodo Martinotti) or in bottle; best enjoyed young, within one year.
Terroir / wine link
- Clay-rich alluvial soils high in potassium promote sugar accumulation in the berries, ensuring optimal ripening of the grapes.
Facts drawn from the cahier's terroir-link section (Lien au terroir) by automatic interpretation — see the source.
Sources
- Specification (EUR-Lex, single document)
- eAmbrosia register (EU) — File number PGI-IT-A0508
- Official trade body site — Consorzio Tutela Lambrusco