Loazzolo

Styles

Principal grape varieties

Terroir

• The comune of Loazzolo lies at over 400 metres above sea level, situated on the hill ridge separating the valley of the river Bormida from that of the Belbo.
• The production zone is characterised by a high-hill environment rich in woodland, with a dry, breezy climate and cool nights.
• The grape-growing zone encompasses fewer than two hectares of specialised vineyard within the comune of Loazzolo. (via Wikipedia · CC BY-SA 4.0)

• The production of passito wines was traditional in the Valle Bormida, but mainly destined for household consumption, except in Strevi and Loazzolo where wine was also made for sale and for religious ceremonies.
• The drying of the grapes takes place in a drying loft (fruttaio) on racks or in crates, a technique that may be combined with over-ripening of the grapes directly on the vine.

• Loazzolo is a sweet wine obtained from over-ripened or dried Moscato bianco grapes, and may be labelled Loazzolo only after a minimum of two years' ageing in the cellar.
• The grapes undergo partial dehydration, with the berry remaining intact and browned, a process often favoured by noble Botrytis infection.

• The high-hill environment rich in woodland and the dry, breezy climate with cool nights allow, in most vintages, the over-ripening of Moscato grapes on the vine with noble Botrytis infection and the consequent partial dehydration of the berry.

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-A1192
• Official trade body site — Consorzio Barbera d'Asti e Vini del Monferrato