Vallagarina
Styles
Principal grape varieties
Grapariol B. (Grapariol)Gosen N. (Gosen)Goldtraminer B. (Goldtraminer)Garganega B. (Garganega)Franconia N. (Blaufraenkisch)Forsellina N. (Forsellina)Maor B. (Maor)Manzoni Bianco B. (Manzoni Bianco)Malvasia Istriana B. (Malvasia Istriana)Malvasia Bianca Lunga B. (Malvasia Bianca Lunga)Corbina N. (Corbina)Chardonnay B. (Chardonnay Blanc)Lagrein N. (Lagrein)Kerner B. (Kerner)Johanniter B. (Johanniter)Helios B. (Helios)Groppello Di Revò N. (Groppello Di Revo)Bianchetta Trevigiana B. (Albarola)Barbera N. (Barbera Nera)Durella B. (Durella)Dindarella N. (Dindarella)Croatina N. (Croatina)Corvinone N. (Corvinone Veronese)Corvina N.Cortese B. (Cortese)Ancellotta N. (Ancellotta)Casetta N. (Lambrusco Del Casetta)Carmenère N. (Carmenere)Cabernet Sauvignon N. (Cabernet Sauvignon)Cabernet Franc N. (Cabernet Franc)Bronner B. (Bronner)Verdealbara B. (Erbamat)Veltliner B. (Veltliner Gruen)Turchetta N. (Turchetta)Tocai Friulano B. (Friulano)Moscato Bianco B. (Muscat A Petits Grains Blancs)Teroldego N. (Teroldego)Syrah N. (Syrah)Sylvaner Verde B. (Silvaner Gruen)Spigamonti N. (Aspiran Bouschet)Solaris B. (Solaris)Sennen N. (Sennen)Schiava Grossa N. (Schiava Grossa)Schiava Grigia N. (Schiava Grigia)Riesling Renano B. (Riesling Weiss)Riesling Italico B. (Welschriesling)Rebo N. (Rebo)Raboso Veronese N. (Raboso Veronese)Turca N. (Corbeau)Trebbiano Toscano B. (Trebbiano Toscano)Trebbiano Romagnolo B. (Trebbiano Romagnolo)Trebbiano Giallo B. (Trebbiano Giallo)Trebbiano Di Soave B. (Verdicchio Bianco)Traminer Aromatico Rs. (Gewuerztraminer)Petit Verdot N. (Verdot Petit)Pavana N. (Pavana)Paolina B. (Montagna)Oseleta N. (Oseleta)Nosiola B. (Nosiola)Schiava Gentile N. (Schiava Gentile)Sauvignon B. (Sauvignon Blanc)Sangiovese N. (Sangiovese)Saint Laurent N. (Saint Laurent)Rossignola N. (Rossignola)Rossara N. (Molinara)Rondinella N. (Rondinella)Meunier N. (Pinot Meunier)Merlot N. (Merlot Noir)Marzemino N. (Marzemino)Marzemina Grossa N. (Marzemina Nera Bastarda)Pinot Nero N. (Pinot Noir)Pinot Grigio (Pinot Gris)Pinot Bianco B. (Pinot Blanc)Lambrusco A Foglia Frastagliata N. (Lambrusco A Foglia Frastagliata)Negrara N. (Negrara Trentina)
Terroir
Natural factors
- Valley-floor soils are alluvial sediments of predominantly silty-sandy texture, generally lacking coarse fragments and often with a high calcium carbonate content.
- The hillside zone is formed by calcareous alluvial fans, generally well supplied with carbonates and rich in coarse fragments, while on the hills between Isera and Brentonico the soils have developed from basaltic parent material.
- The vine occupies land at elevations ranging from 100 to 700 metres above sea level, in a territory that displays the typical profile of great glacial valleys, with steep slopes and vertical rock faces.
- Where gradients are steepest the soils are terraced with dry-stone walls, and the internal drainage of the valley-floor soils is generally good.
- The Vallagarina represents a transitional zone between the alpine climate and the more temperate climate of the Veneto Pre-Alps, with cold winters moderated by air currents from the nearby Lake Garda and mean annual rainfall of 850–1,000 mm.
Human factors
- The introduction of the Marzemino variety to the Vallagarina dates back to the annexation of the territory by the Republic of Venice, an event that gave a considerable boost to local viticulture.
- The production of naturally sparkling wines began as early as the 1960s to meet demand coming mainly from German-speaking markets, subsequently attracting interest from the local and national market as well.
Product characteristics
- The white wines show a colour ranging from straw-yellow to golden yellow, sometimes with greenish highlights, with fruity aromas and a fresh, lightly tart palate.
- The red wines display a ruby-red colour of varying intensity depending on the length of skin-contact fermentation, and with ageing the colour may evolve towards orange-tinged highlights.
Terroir / wine link
- The diurnal temperature range, more pronounced as vineyard elevation increases, promotes a well-balanced ratio between sugar content and acidity in the grapes, along with a considerable accumulation of aromatic precursors.
Facts drawn from the specification's terroir-link section by automatic interpretation — see the source.
About this boundary
Area: the official production zone published by the regional geoportal (Veneto).
Sources
- Specification (EUR-Lex, single document)
- eAmbrosia register (EU) — File number PGI-IT-A0756
- Official trade body site — Consorzio Vini del Trentino
Open Wine Map