Marino

Styles

Principal grape varieties

Accessory grape varieties

Terroir

• The soils derive from the volcanic formations of the Vulcano Laziale, whose endogenous activity began approximately 600,000 years ago and continued until the Upper Palaeolithic, between 29,000 and 25,000 years ago.
• Among the soils, the pozzolanas stand out — known locally as "terrinelle" — non-cemented volcanic ashes that produce sandy, deep, and permeable soils free from surface or deep waterlogging.
• Harder or softer lithoid tuffs are also present, bearing local names such as cappellacci, cappellacci teneri, occhio di pesce, and occhio di pernice, and showing little or no permeability to water or roots.
• The altitude of the vineyards ranges from 87 to 480 metres above sea level, with a general aspect oriented toward the west, south-west, and south.
• The climate is of transitional Mediterranean type, with mean annual rainfall between 810 and 1,110 mm and mean temperatures between 13.7 and 15.2 °C, with prolonged but not severe cold from November through April.

• In 1580 the Convento de' Padri Agostiniani was transferred, together with a large vineyard intended for the recreation and sustenance of the religious community, which must have been a very extensive holding.
• In 1237 the feudal lady Giacoma de Settesoli granted the community of Marino its first statutes, which contained chapters regulating local viticulture.
• In 1536 the wine of Marino was served at the table of Emperor Charles V, who praised it above all the other wines present at the banquet.
• The Sagra dell'uva di Marino, whose first edition was held in 1925, is regarded as perhaps the earliest grape festival in Italy and certainly the most famous, featuring wine that flows from the public fountains.

• The Marino base wine shows a straw-yellow colour, with a delicate vinous nose and hints of fruit, and a dry, off-dry, medium-sweet, or sweet palate, with a possible lightly bitter finish.
• The Marino passito displays an amber colour with golden highlights, a pleasant and delicate vinous nose, and a medium-sweet or sometimes sweet, velvety, and harmonious palate, while the late-harvest version is golden yellow and full-bodied.

• The climate of the production area — with adequate rainfall, a favourable mean annual temperature, relatively high temperatures and excellent sunshine in September and October, and a marked diurnal temperature range — allows the grapes to ripen slowly and fully, contributing to the distinctive organoleptic character of the wine.
• The combination of soil characteristics and climatic factors leads, in the white wines, to the production of significant quantities of aromatic precursors that enhance the organoleptic profile and the varietal aromas typical of the different grape varieties.

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-A0753