S. Anna di Isola Capo Rizzuto

Styles

Principal grape varieties

Terroir

• The production zone is almost entirely flat, and the vine is cultivated on east- or south-east-facing soils in close proximity to the sea.
• The area is entirely occupied by Pliocene sediments resting on a Palaeozoic crystalline basement, with a gradual transition to the Miocene through conglomeratic outcrops.
• On the hill ridges, which account for the greater part of the territory, sandy or conglomeratic formations dominate, with soils ranging from shallow to moderately deep, evidence of hydromorphism within 50 cm, and a moderate presence of soluble salts.
• On the ancient fluvial terrace surfaces, strongly weathered soils are found with a clay-accumulation horizon, moderately deep, medium-textured, and slightly acidic in reaction.
• The climate, ranging from sub-humid to sub-arid, features rainfall concentrated in autumn and winter, with a peak in October and a minimum in June, and a pronounced summer water deficit.

• When Emperor Frederick Barbarossa landed at Sant'Anna with his troops, he found the wine so good that he decided to stay in the area for six months.
• Before the Holy Roman Empire, Sant'Anna di Isola Capo Rizzuto was the most important centre of Magna Graecia for grape production, with wine exported as far as Crete and Egypt.
• Viticulture in the area received further impetus when Benedictine monks, at the dawn of Christianity, built monasteries around which the cultivation of the vine flourished.

• The wine presents a more or less deep red colour, with a vinous and characteristic nose and a dry, harmonious, and rounded palate. (via Wikipedia · CC BY-SA 4.0)
• The aromatic profile is predominantly fruit-driven, with notes of berries and stone fruit, along with floral nuances typical of the variety.

Facts drawn from the specification's terroir-link section by automatic interpretation — see the source.

All appellations in Italy

Sources

• eAmbrosia register (EU) — File number PDO-IT-A0629