Malokarpatská

Slovakia · DOP · Malokarpatská · -1 commune(s)

Styles

Natural factors

The geological substrate consists of alluvial fans formed by streams; soils are loamy-sandy, moderately skeletal, with spraš or wind-blown sands at the margins.
The region falls within the kontinentálne podnebie climatic zone; annual precipitation ~650 mm, vineyard altitude 100–250 m above sea level.
A diurnal temperature range of at least 15 °C during the growing season, combined with the skeletal subsoil, allows for higher acid levels in white wines.
Mean temperature during the growing season is 17.5 °C; annual sunshine hours total 2,100, with a sum of active temperatures of at least 3,000 °C.
The vineyards lie on south-, southeast-, and southwest-facing slopes and plains of the Malé Karpaty range and the Záhorie vineyard sites respectively.

Human factors

Viticulture in the region spans more than 3,000 years; written records of vine cultivation near Bratislava date to 997–1038. (via Wikipedia · CC BY-SA 4.0)
White wines are produced reductively with fermentation temperatures not exceeding 15 °C; red wines are macerated on the skins for a minimum of 6 hours, with malolactic fermentation.

Product characteristics

White wines: fresh, with elevated acidity and an optimal sugar-acid balance; sparkling wines are characterised by fruity freshness and a floral bouquet.
Red wines: following a minimum 6-hour skin maceration, ageing allows tannins and polyphenols to impart a velvety smoothness and full body.

Terroir / wine link

A diurnal temperature range of ≥15 °C combined with a skeletal substrate results in higher acid levels in white wines; malic acid is not degraded on the lees.

Facts drawn from the cahier's terroir-link section (Lien au terroir) by automatic interpretation — see the source.