Terre di Offida
Styles
Principal grape varieties
Terroir
Natural factors
- Peri-Adriatic strip of Marche and Abruzzo: Plio-Pleistocene succession with sandy-conglomeratic deposits at the base and a thick pelitic sequence.
- Soils classified as Cambisols, with a deep cambic horizon, good aggregate structure and porosity, and no significant clay translocation.
- AWC (available water capacity) consistently above 150 mm: ensures adequate soil moisture even during summer drought.
- Vineyards situated between 50 and 650 m a.s.l., ranging from the coastal strip to the mid-to-upper hills, with soils always exceeding 80–100 cm in depth.
- Warm temperate Mediterranean climate: summers averaging 21–23 °C, winters 6–7 °C, annual rainfall of 650–850 mm, and an annual thermal range of 17–18 °C.
Human factors
- The vine has been cultivated in Piceno since antiquity, cited by Cato, Varro, Columella, and Pliny the Elder; Passerina is also mentioned by Soderini (1600) and Malenotti (1815).
Product characteristics
- The warm temperate climate promotes the accumulation of polyphenols in the skins of Passerina.
- Passerina: golden-yellow berries, the name linked to their appeal to birds.
Terroir / wine link
- The warm temperate climate, with an annual thermal range of 17–18 °C, promotes the accumulation of polyphenols in the grape skins.
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-A0479
- Official trade body site — Consorzio Tutela Vini Piceni