S. Anna di Isola Capo Rizzuto
Styles
Principal grape varieties
Italia - Gaglioppo N. (Gaglioppo)Ciliegiolo N. (Ciliegiolo)Nerello Mascalese N. (Nerello Mascalese)Nerello Cappuccio N.Malvasia Nera Di Basilicata N. — Malvasia (Malvasia Nera Di Basilicata)Malvasia Bianca (Malvasia Bianca Lunga)Malvasia Aromática (Malvasia Dubrovacka)
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