Description
The Colli Piacentini PDO is reserved for the following typologies of wine: White, Red, Spumante and Passito; Novello and Vin Santo. The Designation also incorporates numerous grape variety and geographical specifications.
Production Area
The production area of Colli Piacentini PDO is within the hilly areas of 24 municipalities in the Province of Piacenza in the Emilia-Romagna region.
Blends
Novello: min. 60%Pinot Nero and/or Barbera and/or Croatina (locally known as Bonarda), pure or with the addition of grape berries similar in colour and originating from other grape varieties suitable for cultivation in the concerned area, max. 40%. Vin Santo: min. 80% aromatic Malvasia di Candia and/or Ortrugo and/or Sauvignon and/or Marsanne and/or Trebbiano Romagnolo, pure or with the addition of grape berries similar in colour and originating from other grape varieties suitable for cultivation in the concerned area, max. 20%.
Description of product typologies
Colli Piacentini PDO Bianco, Rosso, Spumante and Passito wines with specification of grape variety have the typical colour, fragrances and flavour of the grape variety. Colli Piacentini PDO Novello is ruby-red in colour; it is characteristic, vinous and fruity on the nose; on the palate it is dry or slightly sweet, acidulous, fragrant and fruity, tranquil. Colli Piacentini PDO Novello wine must be bottled in the territory of the Province of Piacenza before December 31st of the year in which the grapes are produced. Colli Piacentini PDO Vin Santo is yellow in colour, with straw-yellow to golden hues; it is intense, aromatic, characteristic and ethereal on the nose; on the palate it is dry or sweet, smooth, harmonious, intense and aromatic. Grapes destined for the production of Colli Piacentini PDO Vin Santo must be carefully chosen and dried on the vines and trellises with traditional methods. They must be monitored up until they are pressed, a process which can only be carried out after December 1st of the year of harvest; the wine must be aged for at least 48 months, commencing November 1st of the year in which the grapes were produced, of which at least 36 months must be passed in wooden recipients with a capacity of no more than 500 litres.
Geographical and sub-area specifications
The Colli Piacentini PDO can be accompanied by four sub-geographical designations: Colli Piacentini PDO Monterosso Val d’Arda, Colli Piacentini PDO Trebbianino Val Trebbia, Colli Piacentini PDO Valnure and Colli Piacentini PDO Vin Santo di Vigoleno. The wines produced in the sub-areas are: Monterosso Val d’Arda (incl. Semi-Sparkling, Spumante): 20-50% Malvasia di Candia and white Muscat, 20-50% Ortrugo and Trebbiano Romagnolo, with the possible addition of Bervedino and/or Sauvignon and/or other white grape varieties suitable for cultivation in the concerned area, maximum 30%. Trebbianino Val Trebbia (incl. Semi-Sparkling, Spumante): 35-65% Ortrugo, 10-20% aromatic Malvasia di Candia and white Muscat, 15-30% Sauvignon and Trebbiano Romagnolo, with the possible addition of other white grape varieties suitable for cultivation in the concerned area, maximum 15%. Bianco Valnure (incl. Semi-Sparkling, Spumante): 20-50% aromatic Malvasia di Candia, 20-65% Ortrugo and Trebbiano Romagnolo, with the possible addition of other white grape varieties suitable for cultivation in the concerned area, maximum 15%.Vin Santo di Vigoleno: minimum 60% Santa Maria and Melara, with the possible addition of grapes from the Bervedino and/or Ortrugo and/or Trebbiano Romagnolo, maximum 40%. The characteristics of the colour, fragrances and flavour of each specification are those typical of the grape variety and terroir of origin. Grapes destined for the production of Colli Piacentini PDO Vin Santo di Vigoleno must have been carefully selected and must be dried traditionally on the vines, with an inspection at the end of pressing that can only take place after December 1st of the harvest year; aging must last for at least 60 months, of which a minimum of 48 months must be in wooden barrels (with a maximum capacity of 500 litres), commencing November 1st of the year in which the grapes were produced.
Grape variety specifications
The Colli Piacentini PDO may display the specifications of the following grape varieties.From white grape varieties: min. 85% Malvasia (incl. Semi-Sparkling, Spumante, Passito), aromatic Malvasia di Candia, pure or with the addition of grape berries similar in colour and originating from other grape varieties suitable for cultivation in the concerned area, max. 15%; min. 85% Chardonnay (incl. Semi-Sparkling, Spumante), Pinot Grigio (incl. Semi-Sparkling, Spumante), Sauvignon (incl. Semi-Sparkling), pure or with the addition of grape berries similar in colour and originating from other grape varieties suitable for cultivation in the concerned area, max. 15%. From the red grape variety: min. 85% Barbera (incl. Semi-Sparkling), Bonarda (incl. Semi-Sparkling), Cabernet Sauvignon, Pinot Nero (incl. Semi-Sparkling), min. 85% Pinot Nero (Spumante), max.15% Chardonnay, pure or with the addition of non-aromatic grape berries similar in colour and originating from other grape varieties suitable for cultivation in the concerned area, max.15%. Grapes destined for the production of Colli Piacentini PDO Malvasia Passito wines must be dried on the vines and trellises with traditional methods.The characteristics of the colour, and flavour of each specification are those typical of the grape variety and terroir of origin.
Additional specifications
The Colli Piacentini PDO designation can be followed by Vigna (Vineyard) with the relative toponym.
