S. Anna di Isola Capo Rizzuto
Styles
Principal grape varieties
Gaglioppo N. (Gaglioppo)Ciliegiolo N. (Ciliegiolo)Nerello Mascalese N. (Nerello Mascalese)Nerello Cappuccio N.Malvasia Nera Di Brindisi N. (Malvasia Nera Di Brindisi)Malvasia Bianca (Malvasia Bianca Lunga)Greco Bianco B. (Greco Bianco Di Tufo)
Terroir
Natural factors
- Geological substrate composed of Pliocene sediments resting on a Paleozoic crystalline basement, with Miocene conglomerate outcroppings.
- Climate ranging from sub-humid to sub-arid: rainfall concentrated in autumn and winter, a pronounced summer water deficit, and peak temperatures in August.
- On fluviated terrace surfaces, moderately deep soils of medium texture, slightly acid reaction, with a clay-accumulation horizon.
Human factors
- Already in the Magna Graecia period, Sant'Anna was a viticultural center exporting wine as far as Crete and Egypt; later, the Benedictines built monasteries there around which viticulture flourished.
- Frederick Barbarossa, having landed at Sant'Anna, stayed there for six months thanks to the abundance of provisions and the quality of the wine found in the district.
Product characteristics
- Red wine of more or less deep appearance, vinous and characteristic on the nose, dry, harmonious, and rounded on the palate.
- A structured still wine produced using red-winemaking practices traditionally established in the area.
Terroir / wine link
- Pliocene soils over a Paleozoic crystalline basement, with sandy-conglomerate formations on the hillsides and Miocene 'varicolored' argille.
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-A0629