The Protected Designation of Origin "Rosso di Cerignola" is a particular type of red wine, produced according to precise standards.
Grapes
The vines from which the grapes are taken for the vinification of Rosso di Cerignola must be composed of the varieties Uva di Troia (with a minimum share of 55%), Negroamaro (between 15% and 30%), Sangiovese, Barbera Montepulciano, Malbeck and/or Trebbiano toscano (maximum 15%, alone or in combination).
Physicochemical and Organoleptic properties
The "Rosso di Cerignola" has a color ranging from ruby, with different levels of intensity, to brick (following aging). Its aroma is alcoholic, vinous and pleasant and on the palate it is dry, savoury, full-bodied, harmonious and rightly tannic, enhanced by a pleasant bitterish aftertaste. The minimum total alcoholic strength by volume is 12% vol.
Grape production area
The production area covers a rather limited territory, all inclusive in the province of Foggia. The climate is rather hot, with rather irregular rainfall.
Specificity and historical notes
The territory surrounding the city of Cerignola, whose foundation dates back to about 500 BC, has always been closely linked to the cultivation of the vine, which is one of the symbols of local agriculture.
Source:
MIPAAF - Ministry of agricultural, food
and forestry policies
