Lison

Styles

Principal grape varieties

Terroir

• The production area lies on the plain between the Tagliamento and Livenza rivers, a few kilometres from the Venetian coast, with a flat aspect that favours the exposure of the vineyards to the winds.
• The climate is defined as temperate owing to the proximity of the sea, the presence of lagoon areas, and the flat terrain, with the bora blowing cool and dry from the east-north-east and the scirocco blowing warm and humid from the south-east.
• The prevalently evening winds lower temperatures at night, promoting a diurnal temperature range within the production zone.
• The soils of the area feature a thin layer of caranto — that is, calcium carbonate — at a variable depth of between 30 and 70 cm, beneath a more superficial layer that is predominantly clay, both of alluvial origin.
• These soils, enriched by detrital material from the nearby rivers, have a good water-retention capacity and high contents of potassium, calcium, and magnesium, with a well-balanced supply of organic matter.

• The appellation takes its name from the Roman settlement of Lison, evidence that vine cultivation was already active in Roman times, though it was rationalised only with the arrival of Benedictine monks in the tenth century AD.
• From the mid-nineteenth century the white-berried Tocai variety spread widely, and in 1971 the Lison DOC was recognised to protect this wine, subsequently merged in 1974 with the Pramaggiore DOC.

• The colour of Lison DOCG wines is normally straw yellow with more or less intense greenish reflections, depending on any skin-contact maceration.
• On the nose the wines are rich, with pronounced floral and fresh-fruit notes, while on the palate they display a marked salinity and persistence, with a characteristic bitter-almond finish.

• The clay-rich soils, capable of ensuring water reserves for the vine even during dry periods, allow the wines to achieve a body and structure suited to extended ageing.
• The temperate climate and the good diurnal temperature range favour the balance between malic and tartaric acid and the quality of the aromatic components, yielding fresh and fruity wines.

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-A0457
• Official trade body site — Consorzio Vini Venezia