Greco di Bianco
Styles
Principal grape varieties
Terroir
Natural factors
- Soil on Pliocene sediments resting on a Paleozoic crystalline basement, with Miocene conglomeratic outcrops.
- Sandy or conglomeratic formations dominate the hilly ridges: shallow soils with hydromorphic conditions within 50 cm.
- On fluvial terrace surfaces: medium-textured soils, sub-acid reaction, with a clay accumulation horizon.
- Climate ranging from sub-humid to sub-arid: rainfall concentrated in autumn and winter, strong summer water deficit, thermal maximum in August.
Human factors
- Origins in the 7th century BC: the first vines arrived by landing at what is now Capo Bruzzano, the variety then known as «aminea» (not red).
- Appassimento on cane graticci or in drying lofts: the grapes lose up to 35% of their weight before pressing.
Product characteristics
- Amber-yellow colour, aromas of orange blossom, sweet, soft and harmonious on the palate.
- Passito wine: appassimento on cane graticci or in drying lofts, with a weight reduction of up to 35%.
Terroir / wine link
- Pliocene sediments on a Paleozoic crystalline basement, with varicoloured argille and sandy hillside soils: pedological diversity that is reflected in the character of the wine.
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-A0617
- Official trade body site — Consorzio Greco di Bianco DOP