Penisola Sorrentina

Italy · DOP · Campania · -1 commune(s)

Styles

Natural factors

Monti Lattari: carbonate sediments accumulated over ~200 million years, white calcareous rocks of marine origin.
On the slopes of the Monti Lattari, Andosols predominate (Molli-Vitric, Pachi-Vitric, Vitric, Lepti-Eutrisilic), soils of volcanic origin.
On the hilly ridges of the peninsula, calcareous and skeletal Cambisols prevail, with the presence of Andosols.
The production zone extends from Castellammare di Stabia to Punta Campanella, encompassing three sub-zones: Gragnano, Lettere, Sorrento.

Human factors

The Greeks were the first viticulturists on the Monti Lattari, teaching their techniques to the Oscans; approximately 50 Roman villas with a torcularium attest to vine-growing as the primary agricultural activity.
Until the mid-twentieth century, Neapolitan merchants purchased the young wine of Gragnano transported by traìni; in 1845, Il Gigante documented its presence in every cellar in Naples.

Product characteristics

The wine of Sorrento was already praised in the sixteenth century as a 'delicate summer drink' suited to 'quench thirst,' even by Pope Paul III Farnese.

Terroir / wine link

Volcanic soils (Andosols) on the Monti Lattari and calcareous soils (Cambisols) on the hilly ridges: a dual geological matrix that shapes the wines of the appellation.

Facts drawn from the cahier's terroir-link section (Lien au terroir) by automatic interpretation — see the source.