Montecucco Sangiovese
Styles
Principal grape varieties
Terroir
Natural factors
- Loamy soils with abundant skeletal material, derived from the weathering of arenaria rocks, naturally well-drained.
- Sub-alkaline to neutral soil chemistry, low in organic matter and nitrogen, well supplied with phosphorus.
- Mild climate, sufficiently rainy and well-ventilated, with significant diurnal temperature variation.
- Hilly and sub-hilly topography in the production zone, spanning seven communes in the province of Grosseto.
Human factors
- Viticulture attested in Etruscan times: buried pithoi used for fermentation have been discovered in Seggiano and the Potentino area.
- Distinctive viticultural practices: green pruning, bunch thinning, high planting density and low yields; guyot and cordone speronato training systems. (via Wikipedia · CC BY-SA 4.0)
Product characteristics
- When young: fruity and lightly tannic; when aged: good structure, broad, full, and elegant.
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-A1246
- Official trade body site — Consorzio Tutela Vini Montecucco