Nardò

Styles

Principal grape varieties

Accessory grape varieties

Terroir

• The soils of the Nardò and Porto Cesareo area are Alfisols typical of the so-called 'red earths' (terre rosse), often shallow with a lithic contact within 70 cm of the surface.
• Alongside these shallow soils, moderately deep to very deep soils classified as Typic Rhodoxeralfs are also found, and viticulture is most successfully practised where the soil is sufficiently deep to compensate for water unavailability and summer drought.
• The climate of the area falls under the influence of the Ionian Sea, which borders the territory of the two communes for approximately 43 km, giving rise to a typically Mediterranean climate with hot summers and mild winters.
• Mean annual rainfall varies with altitude from 300 mm to 1,100 mm, with approximately 65% concentrated in the autumn–winter period, following a typically Mediterranean seasonal distribution.
• The vineyards are oriented predominantly north to south along the strip advancing towards the Ionian Sea, in predominantly flat areas, and these factors combine to create a suitably well-ventilated and light-exposed environment.

• By 1929 Nardò already counted 1,923 hectares of specialised vineyards, and together with the other areas of Puglia, in 1930 the region became the second-largest wine producer in Italy.
• The production of Nardò rosato follows the traditional method of static draining of the pressed grapes after maceration of between 12 and 24 hours. (via Wikipedia · CC BY-SA 4.0)
• The Basilian monks, who had taken refuge in Salento to escape the Iconoclast persecutions, developed local agriculture and organised the first grape-processing workshops.

• The production specification describes Nardò Rosso, Rosso Riserva, and Rosato as displaying well-balanced physical and chemical characteristics across all wine types, with aromas typical of the grape varieties.
• The Riserva style must undergo ageing of at least 24 months. (via Wikipedia · CC BY-SA 4.0)

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-A0556