San Ginesio

Styles

Principal grape varieties

Terroir

• The area is a hilly zone bounded by the right bank of the Chienti river, the Monti Sibillini range and the Fiastra river, lying at a distance from the sea of between 25 and 50 km.
• The climate belongs to the Upper Hill phytoclimatic zone, with annual rainfall generally above 800 mm and average annual temperatures of 12-15°C, classifiable as a warm temperate climate (Köppen Class C).
• The soils derive from the calcareous origin of the parent rock, with Holocene deposit formation, a high percentage of clay and calcium carbonate and low permeability, with a prevalence of calcarenitic-pelitic and marly rocks.
• The area's altitude lies mostly between 300 and 700 m a.s.l., and average slope classes generally range between 2% and 35%.
• The exposure of the slopes is evenly distributed across the eight sections of the four cardinal points, with the exception of west and south-west, which are rather limited.

• The earliest historical records refer to donations of rustic landholdings planted with vineyards, made in 1040 within the territory of the present-day appellation.
• The practice of home refermentation was widespread in the area, adding sugar and a barley grain to the bottled wine to reactivate fermentation and produce sparkle.
• After Italian unification and the phylloxera era, studies were carried out on Vernaccia nera and on the adaptation of Sangiovese and imported grape varieties to the environmental conditions of the Macerata area.

• San Ginesio red wine displays a ruby red colour of varying intensity, with a characteristic, delicate aroma and a harmonious, pleasantly dry palate.
• San Ginesio spumante has a ruby red colour with hues ranging from violet to garnet, a persistent, fine-grained mousse, a characteristic, fruity aroma, and a palate ranging from dry to sweet, with a slightly bitter finish in the dry style.

• The area's thermal regime, well suited to Vernaccia nera, has allowed Sangiovese and French varieties to acclimatize, and in the upper-hill zone the grapes ripen slowly, retaining sustained fixed acidity.

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-A0426
• Official trade body site — Istituto Marchigiano di Tutela Vini (IMT)