Grottino di Roccanova
Styles
Terroir
Natural factors
- Soils of fluvio-lacustrine origin from the Middle Pleistocene: conglomerates and arenaria breccias with a clay-sandy matrix in Roccanova.
- Vineyards on slopes with predominantly south/south-east exposure; flat terrain accounts for less than 15% of the territory.
- Summer-to-autumn diurnal temperature ranges exceeding 20 °C, decisive for the development of aromatic compounds and pigments in the grapes.
Human factors
- Pliny the Elder mentions the Lagarian wine produced in the territory of Roccanova; the toponym Lagarielli persists to this day in the area. (via Wikipedia · CC BY-SA 4.0)
- Approximately 350 cave-cellars hewn into the arenaria cliffs, some dating back to the 1700s, serve as vinification and ageing sites thanks to their constant temperature and humidity.
Terroir / wine link
- Summer-to-autumn diurnal temperature ranges (>20 °C) regulate the development of aromatic compounds and pigments in 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-A0528