Colli Perugini

Styles

Principal grape varieties

Terroir

• Four main geological formations outcrop in the production zone, including yellow sands with layers of lacustrine conglomerates and turbidites with yellowish sandstones and greyish silty marls.
• On the steeper clay slopes, skeleton-free, strongly calcareous, silty-loam Entisols with a sub-alkaline reaction and low organic-matter content predominate.
• Soils developed on ancient terraced alluvium are classifiable as Inceptisols with balanced textures, generally low in both skeletal material and calcium carbonate.
• The vineyards are situated at elevations ranging from the valley floor, which is excluded from the appellation, up to above 450 metres for black-berried varieties and 500 metres for white-berried varieties.
• Over the most recent decade on record (1991–2010), mean annual rainfall increased to 937.1 mm compared with the century-long average of 897.54 mm, mainly due to a rise in winter precipitation.

• Viticulture in the delimited area dates back to Roman times, with municipal statutes defining the zones to be devoted to vineyards and the timing of the harvest.
• The appellation of origin was recognised by Presidential Decree of 21 October 1981, after viticulture had maintained its role as the territory's principal crop for centuries.
• The grape varieties traditionally cultivated in the area are Grechetto, Trebbiano Toscano, and Sangiovese, alongside international varieties such as Merlot, Cabernet Sauvignon, Pinot Nero, Chardonnay, Pinot Bianco, and Pinot Grigio.
• In the medieval period, agricultural contracts and documents preserved in monastic and municipal archives confirm the widespread cultivation of the vine throughout the territory.

• The red wines display a vivid ruby colour with a purple rim, shading toward garnet in more aged wines, with floral aromas and fruity notes of cherry and raspberry, sweet spices, and chocolate.
• The white wines based on Grechetto and Trebbiano Toscano show a straw-yellow colour with greenish highlights; the nose offers delicate aromas of jasmine, white peach, and apple, and on the palate the wines are warm and supple with a mineral note.

• The soils contribute to the optimal ripening of the grapes through a favourable pH and calcium-carbonate levels that promote maturation, shaping the distinctive character of Colli Perugini wines.
• The climate of the production area allows the grapes to ripen slowly and fully, contributing significantly to the distinctive 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-A0843