Castelfranco Emilia

Styles

Principal grape varieties

Accessory grape varieties

Terroir

• The production zone extends across the middle plain of Emilia at the foot of the Apennines, with a continental thermo-pluviometric regime characterised by hot summers and harsh winters.
• The soils of the middle Emilian plain are of alluvial fill geological origin, with flat gradients, good availability of total nitrogen, and potassium predominating over phosphorus.
• The soils to the right of the river Panaro have a medium-textured mechanical composition tending toward clay, with gravel frequently present in the surface or deeper horizons owing to fluvial sediments deposited over the past millennium.
• Water supply is secured by the watercourses descending from the Apennines, including the river Panaro and the stream Samoggia, as well as other minor streams, and by a good presence of water in the subsoil.
• The municipal territory of Castelfranco Emilia is rich in water, with the phenomenon of natural springs (risorgive) widespread across the Po plain between Bologna and Modena. (via Wikipedia · CC BY-SA 4.0)

• In 1823 the variety 'Montù', with the synonym 'Montonego', was identified, and the wine produced from it also made use of other white-berried varieties.
• The historical boundary between the Duchy of Modena and the Papal State also marked the transition from Lambrusco vineyards to those planted with white-berried varieties such as Montù, Trebbiano, and Albana.
• The production of sparkling wines is based on the practice of secondary fermentation in autoclave using the Metodo Charmat, or on natural refermentation in bottle.

• The still wines display a straw-yellow colour of varying intensity, with pronounced floral aromas attributable to the predominant varieties and notes of freshness and fragrance.
• On the palate they are structured and savoury, with a low alcohol content and a firm yet not excessive acidity, with residual sugar ranging from dry to sweet.
• The sparkling wines display a fine, persistent, and quickly dissipating mousse, obtained by secondary fermentation in autoclave or fermentation in bottle, which enhances the floral and fruity notes.
• These are wines intended for early drinking, not suited to ageing, and best consumed within the year following production in order to fully appreciate their organoleptic characteristics.

• The fertility of the soils and the availability of potassium — well known for its role in the accumulation of sugars in the berry — together with the training systems adopted by growers, ensure optimal ripening of the grapes.

Facts drawn from the specification's terroir-link section by automatic interpretation — see the source.

All appellations in Italy

Sources

• Specification (EUR-Lex, single document)
• eAmbrosia register (EU) — File number PGI-IT-A0508
• Official trade body site — Consorzio Tutela Lambrusco