Zagarolo

Styles

Principal grape varieties

Accessory grape varieties

Terroir

• The delimited geographical zone extends across approximately 7,000 hectares in the northernmost part of the upper valley of the river Sacco, in the province of Rome.
• The soils include white and tan limestones with an organogenic and detrital component, consisting of strongly fragmented remains of bivalves and calcareous algae.
• The argillaceous-arenaceous formation, composed of an alternation of clays and sandstones, makes up almost the entire delimited territory.
• Quaternary volcanic rocks, consisting of scoria interbedded with pumice and ash deposits derived from multiple explosive phases of the Vulcano Laziale, overlie the older formations.
• The vineyards are situated between 100 and 400 metres above sea level, with variable slopes and a general aspect oriented towards the west and north-west.
• The climate is of a transitional temperate type, with mean annual rainfall between 1,098 and 1,233 mm and a summer dry or sub-arid period ranging from one to two months.

• Viticulture in the delimited area dates back to Roman times, as attested by numerous references in the Latin agronomic literature.
• The Statutes of the Community of Zagarolo, issued on 31 July 1552, contained numerous chapters establishing the zones to be devoted to vineyards and regulating the harvest period and the trade in wine.
• The grape varieties authorised for production are those traditionally cultivated in the area: Malvasia bianca di Candia, Malvasia del Lazio, Trebbiano toscano, verde and giallo, Bellone, and Bombino bianco.

• The wine displays a straw-yellow colour of varying intensity, a delicate and pleasant nose, and a dry or off-dry palate that is soft, characteristic, and harmonious.
• On the palate, the wines show normal acidity, barely perceptible bitterness, low astringency, and good structure, all of which contribute to overall gustatory balance.

• The combination of soil characteristics and climatic factors leads, in the white wines, to the production of significant quantities of aromatic precursors that allow the organoleptic characteristics and the typical aromatic notes of the individual grape varieties to be fully expressed.

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

All appellations in Italy

Sources

• eAmbrosia register (EU) — File number PDO-IT-A0764