Palizzi
Styles
Principal grape varieties
AglianicoGrenache (Garnacha Tinta)Ansonica B. (Ansonica)Barbera N. (Barbera Nera)Cabernet-FrancCabernet-SauvignonCalabreseChardonnayGaglioppo N. (Gaglioppo)Greco Bianco B. (Greco Bianco Di Tufo)Greco Nero N. (Greco Nero)GuardavalleMalvasia Bianca (Malvasia Bianca Lunga)Malvasia Nera Di Brindisi N. (Malvasia Nera Di Brindisi)Manzoni Bianco B. (Manzoni Bianco)MerlotMontepulcianoMontonico Bianco B. (Montonico Bianco)Muscat À Petits Grains BlancsNerello Cappuccio N.Nerello Mascalese N. (Nerello Mascalese)Ciliegiolo N. (Ciliegiolo)Pecorino B. (Pecorino)Petit Verdot (Verdot Petit)Pinot BlancCinsautRiesling Italico B. (Welschriesling)SauvignonSemillonSyrahGewurztraminer (Gewuerztraminer)Ugni Blanc (Trebbiano Toscano)Verdicchio Bianco B. (Verdicchio Bianco)Muscat D Alexandrie (Muscat Of Alexandria)
Terroir
Natural factors
- Predominantly clay soils, moderately deep, with an argillic accumulation horizon and sub-acid reaction. (via Wikipedia · CC BY-SA 4.0)
- Dominant geological substrate: argillaceous-arenaceous Miocene, flanked by sandy Pliocene deposits.
- Hilly-to-mountainous zone on the Ionian slope of the Aspromonte, between 250 m (Palizzi) and 550 m a.s.l. (Staiti).
- Six delimited communes: Bova, Bova Marina, Brancaleone, Condofuri, Palizzi and Staiti, on the lower Ionian coast (Area Grecanica).
Human factors
- Harvest in September, fermentation 48–60 hours in stainless steel, followed by 2 months in chestnut barrels and bottling at 18 months from harvest.
- Bova, the main centre of the Graecanica ethnic community in Calabria, has been a settlement of Magna Graecia since the 6th century BC. (via Wikipedia · CC BY-SA 4.0)
Product characteristics
- Deep red tending to garnet, with a vinous bouquet of considerable and enveloping structure. (via Wikipedia · CC BY-SA 4.0)
- Dry and austere on the palate, with an alcoholic strength of 14°.
Terroir / wine link
- Miocene argillaceous-arenaceous soils, flanked by Pliocene sands, impart considerable structure to the wine: medium texture and sub-acid reaction.
Facts drawn from the cahier's terroir-link section (Lien au terroir) by automatic interpretation — see the source.
Sources
- Regional grape register (PDF) — calabria
- eAmbrosia register (EU) — File number PGI-IT-A0645
- Official trade body site — Consorzio di Tutela Terre di Reggio Calabria