Rosso di Cerignola

Styles

Principal grape varieties

Terroir

• Argillaceous and silty-clay soils, low in coarse fragments, derived from the dissolution of marine rocks, and rich in potassium.
• The outcropping 'crusta' is broken down during tillage, yielding white soils rich in skeletal material but low in active limestone.
• Vineyard altitude ranging from 60 to 250 m above sea level; predominantly flat aspect, with gentle slopes only toward the Sub Appennino Dauno.
• Warm, arid climate: annual rainfall 400–650 mm, with 70% concentrated in autumn and winter; only approximately 250 mm during the growing season.
• Summers are frequently rainless; temperatures rarely fall below 0 °C or exceed 35 °C; summer nighttime lows almost never drop below 18 °C.

• The territory has been inhabited since the Neolithic: archaeological finds attest to human settlements in the Cerignola area as far back as prehistoric times.
• The first written mention of Cerignola dates to 1150, in the «Codice diplomatico barese», with a reference to a «domum Malgerii Cidoniole».

• Color ranging from deep ruby red to brick red with aging. (via Wikipedia · CC BY-SA 4.0)
• Dry, savory, full-bodied, and tannic on the palate, with a slightly bitter finish. (via Wikipedia · CC BY-SA 4.0)

• Argillaceous and silty-clay soils, low in organic matter but rich in potassium, favor the production of grapes suited to high-quality wines.

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

Sources

• eAmbrosia register (EU) — File number PDO-IT-A0566