Palizzi
Styles
Principal grape varieties
AglianicoAlicante Bouschet (Alicante Henri Bouschet)Ansonica B. - Inzolia (Ansonica)Barbera N. (Barbera Nera)Cabernet-FrancCabernet-SauvignonNero-D’Avola (Calabrese)ChardonnayItalia - Gaglioppo N. (Gaglioppo)Greco Bianco B. — Greco (Greco Bianco Di Tufo)Greco Nero N. — Greco (Greco Nero)GuardavalleGrenache (Garnacha Tinta)Malvasia Bianca (Malvasia Bianca Lunga)Malvasia Nera Di Brindisi N. — Malvasia (Malvasia Nera Di Brindisi)Manzoni Bianco B. — Incrocio Manzoni 6.0.13 B. (Manzoni Bianco)MerlotMontepulcianoMontonico Bianco B. — Montonico (Montonico Bianco)Muscat À Petits Grains BlancsNerello Cappuccio N.Nerello Mascalese N. (Nerello Mascalese)Ciliegiolo N. (Ciliegiolo)Pecorino B. - Vissanello (Pecorino)Petit Verdot (Verdot Petit)Pinot BlancCinsautRiesling Italico B. — Riesling (Welschriesling)SauvignonSemillonSyrahGewurztraminer (Gewuerztraminer)Ugni Blanc (Trebbiano Toscano)Verdicchio Bianco B. — Verdicchio (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