Val di Magra
Styles
Principal grape varieties
VermentinoAlbarola B. (Albarola)Durella B. - Durello (Durella)Ugni Blanc (Trebbiano Toscano)Verdello (Verdelho Branco)Ciliegiolo N. (Ciliegiolo)Groppello Di Revò N. - Groppello (Groppello Di Revo)Merlot
Terroir
Natural factors
- Predominantly siliceous or siliceous-clayey soils, poorly endowed with calcare.
- Hybrid climate: maritime influences from the Tyrrhenian Sea combine with those of the Apennine mountains.
- Mean temperatures April–September ranging 17.2–17.8 °C; heat summation (Winkler) around 1,400 degree-days.
- High rainfall during the growing season: 422–559 mm (April–September), with peaks in April and September.
- Vineyards on steeply sloping terrain; vine rows laid out along the lines of maximum slope.
Human factors
- Until the late 1980s viticulture was practised as mixed cultivation; this was subsequently replaced by specialised plantings with modern vine spacing.
Product characteristics
- Siliceous or siliceous-clayey soils, low in calcare: a lean mineral profile that favours young, ready-to-drink wines.
Terroir / wine link
- Mean April–September temperatures (17.2–17.8 °C) and heat summation of ~1,400 degree-days steer the DOC toward fresh white wines and early-ripening varieties.
Facts drawn from the cahier's terroir-link section (Lien au terroir) by automatic interpretation — see the source.
Sources
- eAmbrosia register (EU) — File number PGI-IT-A1431