Val Tidone
Styles
Principal grape varieties
Malvasia Di Candia Aromatica B. — Malvasia (Malvasia Di Candia Aromatica)Muscat À Petits Grains BlancsTrebbiano Romagnolo B. — Trebbiano (Trebbiano Romagnolo)Barbera N. (Barbera Nera)Bonarda N. (Bonarda Piemontese)
Terroir
Natural factors
- Calcareous soils low in potassium, suited to producing sparkling wines from high-acid grapes and fresh-styled wines.
- Temperate subcontinental climate with a mean annual temperature between 10 and 14.5 °C; one to three summer months exceeding 20 °C.
- Local microclimates generated by parallel valley formations, slope aspect, and sheltered orographic depressions.
- Active ventilation from breezes reduces moisture accumulation and limits frost intensity in the vineyards.
- Significant slopes promote water percolation and partial soil desiccation at ripening, concentrating sugars in the berries.
Human factors
- Research into viticultural suitability conducted by the Università Cattolica del Sacro Cuore di Piacenza (1988–1991) and by the Consorzio di Tutela together with the MiPAAF (1993–1995).
- Calcareous soils low in potassium are considered well suited to sparkling wines because they encourage high-acid grapes and fresh-styled wines.
Product characteristics
- Calcareous soils low in potassium favour high-acid grapes, the ideal base for fresh and age-worthy sparkling wines.
Terroir / wine link
- Calcareous soils low in potassium encourage acidic, fresh wines, regarded as well suited to the production of sparkling wine.
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-A0532
- Official trade body site — Consorzio Tutela Vini DOC Colli Piacentini