Eastern Veneto, the Conegliano and Valdobbiadene Hills, Alto Adige, Chianti Classico are the areas where Santa Margherita wines are created. They differ in terms of climate and of soil composition, yet all three are united by an age-old wine making tradition that dates back to colonisation by the Roman Legions.
Eastern Veneto is, as we’ve already mentioned, the “cradle” of Santa Margherita. It’s a vast plain which was first the grain belt and vineyard of Rome and then afterwards of the Republic of Venice, and was initially the land, or “stato de tera”, that contributed heavily to the development of the wine trade over the thousand year tenure of La Serenissima Venice.
Protected to the North by the Pre-alps, facing the Adriatic Sea, the Eastern Veneto has medium textured, mineral rich, well fertilised, alluvial, clayey soil. The temperature does not vary much between day and night and the wines that are grown here - fruit of hard work in the vineyard – are strong, soft but with plenty of character, and their structure is unique in the area. These are real “super-Venetians” a modern interpretation of traditional native wines, like Refosco and of top-of-the-range international wines like Merlot and Malbech.
Valle dell’Adige boasts high quality agriculture. From a morphological point of view, above the Ceraino Valley, on the edge of the province of Verona, the province of Trento has wide valleys, gravelly terrain, rich in minerals and historically well-fed by the Adige river swells. Just slightly further North in the Bolzano province, the terrain is "closer", limited by steep slopes and narrow valleys. Here agriculture borders on the heroic and the wines that come from there – thanks to soil composition and wide temperature variations between day and night – are notably fresh and highly perfumed. The strength of this territory comes from the "masi”, Family-run agricultural businesses where they have been working the vines for generations. Conegliano-Valdobbiadene: Santa Margherita was one of the first businesses to believe in the potential of this territory, above all in the Glera grape variety (the soul of Prosecco) and its results once it has undergone the “spumante” treatment. This has been going on since the Fifties.
The Conegliano-Valdobbiadene hills (one of the most stunning wine-producing areas in the world, carefully watched over by Unesco) boasts a rich mineral soil, a climate with good temperature variations and an as yet uncontaminated, unique pre-alpine area.
The wines that originate here have strong nose with dominant floral notes, mineral notes and a level of acidity that brings out the freshness.
Important are the “Rive”, a limited number of just 43 small real cru vineyards, situated on the steepest slopes of this area, where vineyards are tended manually and where the production capacity is limited. This is where the most “exclusive” Prosecco is made. Chianti Classico: this area was one of the first in Italy to obtain its own distinctive production regulations and protocols. Often blended with other minor local varieties. The most widely-grown varietal here is Sangiovese, which in Chianti Classico yields elegant wines with firm tannins and lively aromas. The zone lies between Florence and Siena and is characterized by a wide range of different soils and microclimates. These inlude lower-lying hill country with moderately loose soil in the south, and other areas, such as those in the center and north of the zone.
Where the valleys are narrower, slopes are stepper and the soils are more rocky and sandy.