Montello Rosso
Styles
Principal grape varieties
Terroir
Natural factors
- Hills formed by compact conglomerate covered by marnoso-argilloso or marnoso-sabbioso soil of a characteristic red coloration.
- Decarbonated and acidic soils, moderately deep, with intact stratigraphic profiles and high microbiological activity.
- The ridges, oriented perpendicular to cold north-easterly winds, ensure south-facing vineyard slopes with warm, dry autumns.
- An area ranging from 100 to 450 m above sea level, at the foot of the Dolomiti, between Nervesa della Battaglia to the east and Fonte to the west. (via Wikipedia · CC BY-SA 4.0)
Human factors
- Benedictine monks (Monastero S. Bona a Vidor and Certosa del Montello, c. 1000 AD) initiated local viticulture.
- From the 1400s the wines were already being exported abroad; by the 1500s they were being compared in Venezia with wines from Greece.
Product characteristics
- Marnoso-argillosi or sandy soils over conglomerate, decarbonated and acidic in reaction, with high microbiological activity.
- Warm, dry autumns with wide diurnal temperature ranges promote ripening; wines historically praised as 'good and delicate'.
Terroir / wine link
- Marnoso-argillosi or sandy soils over ancient conglomerate, decarbonated and acidic, with a characteristic red coloration typical of their ancient origin.
Facts drawn from the cahier's terroir-link section (Lien au terroir) by automatic interpretation — see the source.
Sources
- eAmbrosia register (EU) — File number PDO-IT-A0461
- Official trade body site — Consorzio Vini Asolo Montello