Todi
Styles
Principal grape varieties
Terroir
Natural factors
- Predominantly hilly, clay-silt soils: 40.5% clay, 45.1% silt, 14.4% sand, alkaline pH of 7.58.
- High concentration of calcium carbonate (21.6%) and organic matter; sub-angular blocky structure.
- Altitude ranging from 250 to 600 m a.s.l. on south- and south-east-facing slopes, with favorable diurnal temperature variation.
- Winkler heat summation index 1,700–1,900 degree-days; Huglin index 2,300–2,500 heliothermal units.
- Annual rainfall 750–800 mm; 25–35% of precipitation falls during the growing season; good air circulation limits disease pressure.
Human factors
- Grechetto, despite its name, has no genetic links to Greek grape varieties: research places it closer to Pignoletto from Emilia-Romagna and Ribolla Riminese.
- The Todi biotype was described in 1954 by Pasqualoni as vigorous, with small clusters, moderate yields, and fine quality.
Product characteristics
- Grechetto bianco: a clear wine with greenish highlights, aromas reminiscent of pear, a fairly harmonious palate, and moderate acidity.
- Pasqualoni (1954) describes the Todi biotype as a variety of 'fine quality,' with small clusters and moderate productivity.
Terroir / wine link
- Clay-silt soils (40.5% clay, 45.1% silt) rich in calcium carbonate (21.6%) and alkaline in nature (pH 7.58) favor the ripening of Grechetto.
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-A0849