Pokuplje

Croatia · DOP · Zapadna kontinentalna Hrvatska · -1 commune(s)

Styles

Natural factors

Soils: pseudogleys and luvisols predominate; luvisols developed over lapor are especially noted for their connection to wine quality.
Relief: Vukomeričke gorice is a low, rolling hill range; vineyard sites lie at 180–210 m a.s.l., with varied aspects and slopes.
Geological substrate: the area belongs to the south-western part of the Tertiary Pannonian Sea, today a geomorphological component of the Sava Depression.
Climate: moderately kontinentalna; sum of effective temperatures during the growing season 1,250–1,450 °C, annual precipitation ~892 mm, >55% falling during the growing season.
The climate favours fresh, high-acid wines: large diurnal temperature swings preserve primary varietal aromas and acidity.

Human factors

Viticulture in Pokuplje is attributed to the Illyrians and Celts; today Vukomeričke gorice leads the region.
Single and double Guyot training systems predominate; knowledge is passed down through family cellars.

Product characteristics

White wines (Škrlet, Graševina, Chardonnay): crystal clear, yellow-green in colour, moderate acidity, with discrete to pronounced fruity and floral aromas.
Frankovka: intense ruby-red colour, medium body, refreshing fruity palate; well suited to malolactic fermentation and rosé production.

Terroir / wine link

Luvisols over lapor combined with a moderately kontinentalna climate have been identified as suitable for viticulture in Pokuplje.
High daytime and lower night-time temperatures approaching harvest favour fresh, easy-drinking wines rich in acidity with pronounced fruity aromas.
The indigenous varieties Dišeća ranina and Škrlet yield fresh, light wines of lower alcohol (~11% vol.) and heightened acidity.
Thanks to diurnal temperature variation, Frankovka produces wines rich in acidity that are well suited to malolactic fermentation, which contributes to overall harmony.
The kontinentalna klima in sparkling wines preserves primary varietal aromas and the acid structure of the base wines.
Micro-location, together with environmental factors and variety selection, has a decisive influence on wine quality and organoleptic character (bouquet).

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