Monferrato
Styles
Principal grape varieties
Timorasso B. (Timorasso)Quagliano N. (Quagliano)Riesling Italico B. (Welschriesling)Riesling Renano B. (Riesling Weiss)Rossese Bianco B. (Grillo)Ruché N. (Ruche)Vespolina N. (Vespolina)Ancellotta N. (Ancellotta)Bonarda N. (Bonarda Piemontese)Ciliegiolo N. (Ciliegiolo)Cortese B. (Cortese)Croatina N. (Croatina)Dolcetto N. (Dolcetto)Gamba Rossa N. (Gamba Rossa)Manzoni Bianco B. (Manzoni Bianco)Nebbiolo N. (Nebbiolo)Pinot Nero N. (Pinot Noir)Sangiovese N. (Sangiovese)Sauvignon B. (Sauvignon Blanc)Sylvaner Verde B. (Silvaner Gruen)Syrah N. (Syrah)Uva Rara N. (Uva Rara)Uvalino N. (Uvalino)Viogner B. (Viognier)Slarina N. (Cellerina)Teroldego N. (Teroldego)Cabernet Franc N. (Cabernet Franc)Cabernet Sauvignon N. (Cabernet Sauvignon)Albarossa N. (Albarossa)Arneis B. (Arneis)Avanà N. (Avana)Averengo N. (Avarengo)Pelaverga N. (Pelaverga)Pelaverga Piccolo N. (Pelaverga Piccolo)Petit Verdot N (Verdot Petit)Plassa N. (Plassa)Merlot N. (Merlot Noir)Nascetta B. (Nascetta)Ner D’Ala N. (Ner D'Ala)Neretta Cuneese N. (Neretta Cuneese)Neretto Di Bairo N. (Neretto Di Bairo)Freisa N. (Freisa)Grignolino N. (Grignolino)Lambrusca Di Alessandria N. (Lambrusca Di Alessandria)Chatus N. (Chatus)Cornarea N. (Cornarea)Durasa N. (Durasa)Erbaluce B. (Erbaluce Bianca)Favorita B. (Vermentino)Baratuciàt B. (Baratuciat)Barbera Bianca B. (Barbera Bianca)Barbera N. (Barbera Nera)Becuet N. (Persan)Bussanello B. (Bussanello)Pinot Bianco B. (Pinot Blanc)Pinot Grigio (Pinot Gris)
Terroir
Natural factors
- The territory of Monferrato is almost exclusively hilly in character, extending from the right bank of the river Po to the foothills of the Ligurian Apennines.
- The soils of the production zone have a calcareous and alkaline matrix, relatively poor in nutrients, with textures ranging variously from clay to silt to sand in differing combinations.
- The hilly nature of the territory makes it particularly well suited to viticulture, with numerous grape varieties cultivated from which a wide range of white and red wines are produced.
Human factors
- For the red wines, there is provision for vinification by carbonic maceration and labelling as novello, while the indication of the vintage year is always mandatory. (via Wikipedia · CC BY-SA 4.0)
- For Monferrato Rosso, the most widely used indigenous varieties are Barbera and Nebbiolo, often blended with international varieties such as Cabernet Sauvignon, Merlot, and Pinot Nero.
Facts drawn from the specification's terroir-link section by automatic interpretation — see the source.
About this boundary
Area: the official production zone published by the regional geoportal (Piemonte).
Sources
- Specification (EUR-Lex, single document)
- eAmbrosia register (EU) — File number PDO-IT-A1210
- Official trade body site — Consorzio Barbera d'Asti e Vini del Monferrato
Open Wine Map