Cisterna d'Asti
Styles
Principal grape varieties
Terroir
Natural factors
- Vineyards restricted to hillside zones, with a maximum altitude of 400 m a.s.l.
- Soils of alluvial origin impart to Croatina particularly pronounced bitter and fruity notes.
- The production zone straddles the provinces of Asti and Cuneo, in close proximity to the Roero.
Human factors
- Croatina (locally known as 'Bonarda di Cisterna') has been documented for over 200 years; in 1833 Bartolomeo Olivetti was trading Bonarda wine toward Villastellone. (via Wikipedia · CC BY-SA 4.0)
Product characteristics
- Soils of alluvial origin enhance in Croatina particularly pronounced bitter and fruity notes, a sensory trait that sets the zone apart from other growing areas.
Terroir / wine link
- Soils of alluvial origin impart to Croatina pronounced bitter and fruity notes, distinctive when compared to other growing areas.
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-A1092