Greco di Bianco

Italy · DOC (PDO) · Calabria

Styles

Natural factors

Soils developed on Pliocene sediments resting on a Palaeozoic crystalline basement, with Miocene conglomerate outcrops.
On the hilly terrain, sandy or conglomerate formations predominate: shallow soils with hydromorphic conditions within 50 cm of the surface.
On fluvial terrace surfaces: medium-textured soils with a slightly acid reaction and an argillic accumulation horizon.
Climate ranging from sub-humid to sub-arid: rainfall concentrated in autumn and winter, a marked summer moisture deficit, and peak temperatures in August.

Human factors

Origins in the 7th century BC: the first vines arrived with landings at what is now Capo Bruzzano, the variety then known as 'aminea' (not a red grape).
Drying (appassimento) on cane racks or in dedicated drying lofts: the grapes lose up to 35% of their weight before pressing.

Product characteristics

Amber-yellow in appearance, with aromas of orange blossom; soft, sweet, and harmonious on the palate.
A passito-style wine: the grapes undergo drying (appassimento) on cane racks or in dedicated drying lofts, with a weight reduction of up to 35%.

Terroir / wine link

Pliocene sediments overlying a Palaeozoic crystalline basement, with varicoloured clays and sandy hillside soils: a 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.