Description
The Atina PDO is reserved for the following types of wine: Red, Red Riserva. The Designation also incorporates numerous grape variety specifications.
Production Area
The production area of Atina PDO is within the territory of numerous municipalities in the Province of Frosinone, in the Lazio region.
Description of product typologies
Atina PDO Rosso is red, varying in intensity; the nose is fruity, characteristic of the base grape variety; it is harmonious, full and dry on the palate, at times grassy. Riserva can be displayed on the label if it has undergone 2 years of ageing, at least 6 months of which in wood, commencing November 1st of the year in which the grapes were produced. Atina PDO Rosso Riserva is red, varying in intensity and tending towards garnet red with ageing; the nose is fruity, characteristic of the base grape variety; it is harmonious, full and dry on the palate, at times grassy. The vinification of the wines, including the mandatory ageing process, must be carried out in the administrative territories of the municipalities which are entirely or partly within the grape production area.
Grape variety specifications
The Atina PDO may display the following grape variety specifications. From white grape varieties: minimum 85% Sémillon, pure or with the addition of similarly-coloured grapes originating from other grape varieties suitable for cultivation in the Lazio region, maximum 15%. Atina PDO Semillon has a straw-yellow colour, varying in intensity; the nose is delicate with floral and fruity notes; it is dry, sapid, smooth and persistent on the palate. From red grape varieties: minimum 85% Cabernet Sauvignon and/or Cabernet Franc, pure or with the addition of similarly-coloured grapes originating from other grape varieties suitable for cultivation in the Lazio region, maximum 15%. Atina PDO Cabernet is red, varying in intensity; the nose is fruity, characteristic of the base grape variety; it is harmonious, full and dry on the palate, at times grassy. Riserva can be displayed on the label if it has undergone 2 years of ageing, at least 6 months of which in wood, commencing November 1st of the year in which the grapes were produced.
