Lison
Styles
Principal grape varieties
Terroir
Natural factors
- Flat plain between the Tagliamento and Livenza rivers, a few kilometres from the Venetian coastline: the flat aspect favours exposure to the winds.
- Temperate climate: the bora (east-north-east, cool and dry) and the scirocco (south-east, warm and humid) regulate nocturnal temperature variations.
- Alluvial soils with a double-layer profile: a clay surface horizon overlying a 'caranto' layer (calcium carbonate) at 30–70 cm depth.
- Soils rich in potassium, calcium, and magnesium, with good water retention and a well-balanced supply of organic matter.
Human factors
- The appellation takes its name from the Roman settlement of Lison; systematic viticulture developed under Benedictine monks in the 10th century AD. (via Wikipedia · CC BY-SA 4.0)
- From the mid-19th century Tocai spread throughout the area; in 2010 it was awarded DOCG recognition, the only white DOCG produced across two regions. (via Wikipedia · CC BY-SA 4.0)
Product characteristics
- Straw-yellow colour with greenish highlights, modulated by any skin contact during vinification.
- Profile characterised by excellent structure, acid balance, and aromatic intensity.
Terroir / wine link
- The 'caranto' substratum (calcium carbonate) at 30–70 cm, lying beneath an alluvial clay layer, imparts structure and aromatic intensity to Lison.
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-A0457
- Official trade body site — Consorzio Vini Venezia