Oolde

Styles

Principal grape varieties

Terroir

• Soil: beekeerdgronden with loamy fine sand (10–50% leem), clay content up to 12%, and a mineral topsoil horizon thinner than 50 cm.
• The soil contains between 5 and 10% organic matter; the leem content promotes moisture and nutrient management, supporting aroma development.
• Wikipedia notes a relatively high concentration of iron oxides as an additional soil characteristic of the BOB Oolde. (via Wikipedia · CC BY-SA 4.0)
• Climate (1971–2000, May–Sept.): avg. temp. 15.0 °C, avg. min. 9.7 °C, avg. sunshine 174.2 hrs/month — slightly cooler and less sunny than the national average.
• Lower night-time temperatures in autumn create the characteristic sweet/acid balance: sufficient acidity build-up while retaining freshness.

• Wijngoed Gelders Laren has been growing wine in Oolde since 2006; the harvest is carried out entirely by hand with quality selection during picking.
• Cool fermentation yields fresh, fruity white and rosé wines; red wines mature in oak barrels for a fuller flavour.

• White and rosé wines from Oolde are characterised by freshness and fruitiness, red wines by soft tannins.
• Cool fermentation gives the white and rosé wines their fresh, fruity character; red wines acquire a fuller flavour through ageing in oak barrels.

• Lower night-time temperatures preserve the sweet/acid balance that defines the characteristic freshness and fruit-driven flavour of the wine.

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-NL-02230
• Official trade body site — Vereniging Nederlandse Wijn Producenten (VNWP)