Montecucco
Styles
Principal grape varieties
Ciliegiolo N. (Ciliegiolo)Grechetto B. (Pignoletto)Malvasia Bianca Lunga B. - Malvasia (Malvasia Bianca Lunga)Sangiovese N. (Sangiovese)Trebbiano Toscano B. - Trebbiano (Trebbiano Toscano)Vermentino B. (Vermentino)
Terroir
Natural factors
- Hilly and sub-hilly territory with a mild, rainy, and well-ventilated climate, featuring a good daily temperature range.
- Loamy, skeleton-rich soils derived from the breakdown of arenaria rocks, with high chemical and biological fertility.
- A viticultural tradition dating back to the Etruscans, confirmed by archaeological finds in the areas of Seggiano and Potentino.
Human factors
- Etruscan viticultural tradition, with Sangiovese and Ciliegiolo trained to guyot and cordone speronato at high vine density.
- Loamy soils with arenaria skeleton; wines with a fresh, aromatic profile and good structure.
Product characteristics
- Fresh and aromatic wines of good structure, expressing the character of traditional grape varieties grown on arenaria soils.
Terroir / wine link
- Loamy, arenaria skeleton-rich soils favor wines that are fresh, aromatic, and well-structured.
Facts drawn from the cahier's terroir-link section (Lien au terroir) by automatic interpretation — see the source.
Sources
- Specification (EUR-Lex, single document)
- eAmbrosia register (EU) — File number PDO-IT-A1433
- Official trade body site — Consorzio Tutela Vini Montecucco