Vesuvio

Styles

Principal grape varieties

Terroir

• The soils formed from pyroclastic fall or flow deposits, or from volcanoclastic deposits reworked by unorganised surface runoff and channelled drainage.
• The soils display moderately expressed andic properties linked to primary volcanic glassy materials, calcareous soils on pyroclastic deposits with calcium carbonate, and raw mineral soils on lapilli and ash deposits from the 1944 eruption.
• The southern portion of the Somma-Vesuvius complex comprises essentially the Vesuvian cone and represents the area of most recent formation and morphogenesis.
• The temperate Mediterranean climate features winters that are not excessively cold and annual rainfall in the order of 550 mm, concentrated in spring and autumn, with prolonged dry periods in summer.
• The surface water circulation system is very limited, confined to a few springs on the northern slope of Monte Somma, as the extremely permeable lava soils absorb precipitation.

• Vesuvian vines send their roots into volcanic soils, have not suffered the devastating effects of phylloxera, and are grown on their own rootstocks.
• Unproductive vines are replaced using the ancient method of layering, which involves burying a shoot in the ground to generate a new plant.
• According to the traditions handed down regarding the history of viticulture on Vesuvius, the first vines were introduced into Campania in the fifth century BC by the Thessalians, a Greek people. (via Wikipedia · CC BY-SA 4.0)
• Latin poets such as Pliny the Elder cited and praised the qualities of Vesuvian wines even before the birth of Christ, and Pliny mentioned the grape variety Piedirosso, known as Palombina. (via Wikipedia · CC BY-SA 4.0)

• The 'Vino' style displays pale straw colours with greenish highlights, a nose that is intense and savoury, supported by a notable alcoholic strength and a full structure.

• The early harvest of the grapes, made possible by the aspect of the vineyards and the volcanic sandy soil, yields base wines for refermentation that are fresh, high in acidity, and low in alcohol for the Vino spumante style.

Facts drawn from the specification's terroir-link section by automatic interpretation — see the source.

All appellations in Italy

Sources

• Specification (EUR-Lex, single document)
• eAmbrosia register (EU) — File number PDO-IT-A0252
• Official trade body site — Consorzio Tutela Vini Vesuvio