Colli Albani

Styles

Principal grape varieties

Terroir

• The geographical zone extends over approximately 7,900 hectares across the sloping terrain and hillsides of the western face of the Colli Albani, in the province of Rome.
• The soils derive from volcanic formations of the Vulcano Laziale, whose activity began approximately 600,000 years ago with the construction of a central cone rising over 2,000 metres, which subsequently collapsed to form the caldera depression of the Pratoni di Vivaro.
• The lithoid tuffs, of varying hardness and known locally by names such as cappellacci, occhio di pesce, and occhio di pernice, cover the greater part of the territory and are of low or negligible permeability, requiring deep subsoil breaking to make the ground accessible to vine roots.
• The pozzolanas, locally called terrinelle, are volcanic ashes entirely lacking cementation, found in areas furthest from the eruptive vents; they give rise to sandy, deep, and water-permeable soils with no surface or subsoil waterlogging.
• The vineyards are situated at altitudes ranging from 110 to 650 metres above sea level, with variable gradients and a general aspect oriented towards the west and south.

• The Statuta Vniversitatis Castri Gandvlphi of 1588 and the Statuti dell'antica e nobil Terra dell'Ariccia of 1610 contained chapters establishing the timing of the harvest and regulating the wine trade.
• The grape varieties suitable for production, traditionally cultivated in the area, are Malvasia di Candia, Malvasia del Lazio, and Trebbiano toscano, verde, and giallo.

• Colli Albani presents a colour ranging from straw-yellow to pale straw, floral notes on the nose, and a dry, pleasantly off-dry, or sweet palate.
• On the palate all the wines show normal acidity, barely perceptible bitterness, and little astringency — elements that contribute to their overall gustatory balance.

• The marked diurnal temperature range during the final stage of ripening, combined with good sunshine in September and October, allows the grapes to ripen slowly and fully, contributing to the organoleptic characteristics of the wine.

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-A0701