Consortium CDO Wines Colli Piacentini

Products

The Magnificent 18 CDO Wines Colli Piacentini
Awarded the prestigious title of "International City of Vines and Wine" by the OIV, "Office Internationale de la Vigne et du Vin" in 1987, Piacenza can indeed boast a century-long wine-making tradition.
Its noble wines were appreciated by popes and kings, like Pope Paul III Farnese and Philip V of Spain, to name but two. Even the great Renaissance artist Michelangelo is supposed to have delighted in Piacenza wines. Piacenza wines graced the table of the Emperor Napoleon and were taken away as spoils of war by valiant conquerors, including Charles V of Spain. Princes and men of arms, like Alberto Scoto, Bartolomeo Colleoni, and the Visconti, Piccinino and Sforza families, were partial to them.
In Roman times, senator Lucius Calpurnius Piso had to bear the reproaches of his fellow senator, and enemy, Cicero for drinking one glass too many of our delicious wines.
The Tabula Alimentaria Traianea, the most complete Roman inscription on bronze ever unearthed, records how vines were grown, and tells about a particularly palatable wine which was made in Veleja, a Roman settlement on the hills around Piacenza. Since Roman times Piacenza wines have indeed been greatly appreciated over the world. This is also true today for the 18 CDO Colli Piacentini, which are among the first ten Italian CDO wines, out of the nearly 300 registered in Italy, in terms of quantity and quality. The Colli Piacentini wines registered as CDO are the following: Gutturnio, Gutturnio Classico, Gutturnio Superiore e Classico Superiore, Gutturnio Riserva e Classico Riserva, Trebbianino Val Trebbia, Monterosso Val d'Arda, Valnure, Barbera, Bonarda, Malvasia, Ortrugo, Pinot Grigio, Pinot Nero, Pinot Spumante, Sauvignon, Chardonnay, Cabernet Sauvignon, Novello, Vin Santo, Vin Santo di Vigoleno.

Thanks to a large number of grape varieties, it is possible to produce a wide range of wines. In the past, some old local grape varieties were abandoned because they did not produce much, were prone to moulds, and caused problems at the wine-making stage. Today, the same traditional varieties are being re-introduced through new rootstocks and more local varieties will be in the near future.
As a matter of fact, producers are keen to promote the unique characteristics of local grape varieties. What consumers should bear in mind when choosing one of the 18 magnificent CDO wines Colli Piacentini is to make sure that the packaging bears the trademark "PIACE DOC", chosen by the Consortium for the Protection of CDO Wines Colli Piacentini Wines in 1999. The new trademark PIACE DOC is a guarantee of certified quality; it is an abbreviation for Piacenza and it also suggests the idea of a pleasant experience (both words, "pleasant" and Piacenza having the same Latin root placere. If you want to enjoy your wine experience to the full, a very good idea would be to know more about the CDO Colli Piacentini wines and the welcoming land that produces them by touring the four valleys of the rivers Trebbia, Nure, Arda and Tidone (Trebbia valley, Nure valley, Arda valley and Tidone valley). There, you could personally meet the best wine-makers, members of the Consortium, and taste their excellent wines.

Colli Piacentini Barbera

Production area
The area includes the valleys of rivers Tidone, Trebbia, Nure and Arda, where the grape variety Barbera CDO is grown.

Technical file
The wine is made from at least 85% of Barbera grapes and from other grapes of similar colour and variety recommended or authorised in the province of Piacenza. Maximum yield per hectare is 13 tonnes and the wine yield does not exceed 70%.

Colour: Ruby red
Nose: Characteristic, winy
Taste: Dry or medium sweet, tasty, slightly tannic, still or slightly sparkling
Minimum Total Alcoholic Strength: 11,50%
Serving Temperature: 16 ° C

A sparkling version is also available.
Ideal with pasta dishes, sauces, boiled meat and poultry.

Colli Piacentini Bonarda

Production area
The area includes the valleys of rivers Tidone, Trebbia, Nure and Arda, where the grape variety Bonarda CDO is grown.

Technical file
The wine is made from at least 85% of Bonarda Piemontese or Croatina grapes and from other grapes of similar colour recommended or authorised in the province of Piacenza. Maximum yield per hectare is 13 tonnes and the wine yield does not exceed 70%.

Colour: Red ruby, quite deep at times
Nose: Characteristic, pleasant
Taste: Dry or medium sweet or sweet, slightly tannic, fresh, still or slightly sparkling
Minimum Total Alcoholic Strength: 11,50%
Serving Temperature: 18° C

A sparkling version is also available.
Ideal with soups; the sweet one is particularly good with strawberries and patisserie.

The sensory notes for the sparkling Bonarda are as follows:

Foam:Fine and lingering bubbles
Colour:bright ruby red, with different degrees of depth
Nose:Characteristic, fruity and winy
Taste:sweet, well-balanced, smooth and velvety
Minimum Total Alcoholic Strength: 11,50%
Serving Temperature: 8° C

Ideal with friandise and spring fruits.

Colli Piacentini Cabernet Sauvignon

Production area
The area includes the valleys of rivers Tidone, Trebbia, Nure and Arda, where the grape variety Cabernet Sauvignon CDO is grown.

Technical file
The wine is made from at least 85% of Cabernet Sauvignon grapes and from other grapes of similar colour recommended or authorised in the province of Piacenza. Maximum yield per hectare is 10 tonnes and the wine yield does not exceed 70%.

Colour: Ruby red, sometimes tending to garnet
Nose: Characteristic nose, pleasant, slightly grassy
Taste: dry and medium sweet, slightly tannic, still
Minimum Total Alcoholic Strength: 12,00%
Serving Temperature: 18-19° C; it needs uncorking a little in advance

Good for ageing: it is at its best for an average of 3-4 years. Very good with succulent and flavoured meat, fried or grilled.

Colli Piacentini Gutturnio e Gutturnio Classico

Production area
The grapes for Gutturnio are grown in five areas located in the valleys of rivers Tidone, Luretta, Trebbia, Nure, Chiavenna, Chero, Arda and Stirone. The grapes for Gutturnio Classico are grown in the three traditional areas located in the valley of rivers Tidone, Nure, Chero and Arda , including the hills in the municipality of Ziano Piacentino and some of the hills in the municipalities of Borgonovo Val Tidone, Castel San Giovanni, Nibbiano, Aguzzano, Piazzano,Gazzola, Vigolzone, Rivergaro, Ponte dell-Olio, Castell'Arquato, Carpaneto, S. Giorgio P.no, Gropparello, Alseno, Lugagnano Val d'Arda, Vernasca up to a maximum altitude of 350 m. above sea-level.

Technical file
The wine is made from 55-70% of Barbera grapes and from 30-45% of Croatina grapes, locally known as Bonarda.

Colour: bright ruby red, with different degrees of depth
Nose: Characteristic, winy
Taste: dry or medium sweet, fresh, young, still or slightly sparkling
Minimum Total Alcoholic Strength: 12,00%
Serving Temperature: 18 ° C

A sparkling version is available only for Gutturnio.
Ideal with soups and poultry.

Colli Piacentini Gutturnio Superiore e Classico Superiore

Production area
See above under Gutturnio and Gutturnio Classico.

Technical file
 The wine is made from Barbera and Bonarda grapes as in traditional wine-making. Maximum yield per hectare is 10 tonnes and the wine yield does not exceed 70 hectolitres per hectare.

Colour: Deep ruby red
Nose: Slightly winy
Taste: Dry, still, refined, with a good body
Minimum Total Alcoholic Strength: 12,00%
Serving Temperature: 19-20 ° C

The Gutturnio Classico Superiore is put on the market by law after 1 September of the year following the vintage.
Excellent with cheese, fine red meat and pork.

Colli Piacentini Gutturnio Riserva e Classico Riserva

Production area
See above under Gutturnio Superiore and Gutturnio Classico Superiore.

Technical file
See above under Gutturnio Superiore and Gutturnio Classico Superiore.

Colour: Deep ruby red with a garnet tinge
Nose: Pleasant
Taste: Dry, still, well-balanced, with a good body
Minimum Total Alcoholic Strength: 12,50%
Serving Temperature: 20° C; it needs uncorking in advance

It is aged for at least 24 months, 3 of which in wooden barrels, starting from 1 October of the year of vintage. Produced only in exceptional years, it is at its best for over 3-4 years.
Ideal with game and braised meat.

Colli Piacentini Novello

Production area
The grapes for Novello CDO are grown on the hills in the Tidone, Trebbia, Nure and Arda valleys.

Technical file
The wine is made from at least 60% of pure or mixed Pinot Nero, Barbera and Bonarda grapes and from other red grapes recommended or authorised in the province of Piacenza. Maximum yield per hectare is 13 tonnes and the wine yield does not exceed 70%.

Colour: Ruby red
Nose: Characteristic, fruity and winy
Taste: Fruity and winy; dry or medium sweet, slightly tart, fragrant and full of fruit, still, sometimes slightly sparkling
Minimum Total Alcoholic Strength: 11,00%
Serving Temperature: 16-18° C

It should be drunk young, soon after bottling.
Ideal with seasonal dishes and throughout the meal, but particularly good with delicate boiled and braised meat, savoury cheese, chestnuts and roast potatoes.

Colli Piacentini Pinot Nero

Production area
Pinot Nero CDO grapes are grown within the boundaries set by the law regulating the production of Colli Piacentini DOC wines, in the valleys of rivers Tidone, Trebbia, Nure and d'Arda.

Technical file
The wine is made from at least 85% of Pinot Nero grapes and from other grapes of similar colour recommended or authorised in the province of Piacenza. Maximum production is 10 tonnes per hectare and the wine yield does not exceed 70%.

Colour: Red, with different degrees of depth, or pink
Nose: Characteristic
Taste: dry and medium sweet, savoury, pleasant, still or slightly sparkling
Minimum Total Alcoholic Strength: 11,50%
Serving Temperature: 16° C

The sparkling and the "spumante" versions are also available.
Ideal with offal starters, boiled fish, cheese.

Minimum Total Alcoholic Strength: 11,00%
Serving Temperature: 6° C
Ideal as an aperitif.

Colli Piacentini Pinot Spumante

Production area
Pinot Nero and Chardonnay CDO grapes are grown within the boundaries set by CDO Colli Piacentini rules and regulations, including the valleys of rivers Tidone, Trebbia and Arda.

Technical file
The wine is made from at least 85% of Pinot Nero grapes and maximum 15% of Chardonnay grapes. Maximum yield per hectare is 10 tonnes; wine yield doesn’t exceed 70%.

Foam: Fine and lingering bubbles
Colour: Different shades of straw-yellow or pink
Nose: Characteristic, pleasant, fine
Taste: From extra brut to brut, sapid, fresh
Minimum Total Alcoholic Strength: 11,00%
Serving Temperature:6-8° C

Ideal as an aperitif and with fish.

Colli Piacentini Chardonnay

Production area
Chardonnay CDO grapes are grown within the boundaries set by by CDO Colli Piacentini rules and regulations, including the valleys of rivers Trebbia, Nure, Arda and Tidone.

Technical file
The wine is made from at least 85% of Chardonnay grapes and from grapes, similar in colour, provided they are recommended or authorized in the province of Piacenza. Maximum yield per hectare is 10 tonnes; wine yield does not exceed 70%.

Colour: Straw-yellow, with a greenish tinge
Nose: Pleasant, delicate, fruity
Taste: Dry or medium sweet, well-balanced, fresh, still or slightly sparkling
Minimum Total Alcoholic Strength: 11,00%
Serving Temperature: 10° C

The sparkling and the "spumante" versions are also available.
It’s a very versatile wine, ideal with starters, cold dishes, soups, poultry and fish.

Colli Piacentini Malvasia

Production area
Malvasia di Candia CDO grapes are grown on the hills and mountains south of parallel 45, in the valleys of rivers Tidone, Trebbia, Nure and Arda.

Technical file
The wine is made from at least 85% of Aromatic Malvasia di Candia grapes and from other grapes similar in colour, provided they are recommended or authorised in the province of Piacenza. Maximum yield per hectare is 13 tonnes; maximum wine yield is 70%.

Colour: Straw-yellow or pale straw-yellow
Nose: Characteristic, intense bouquet
Taste: Dry, medium sweet or sweet, aromatic, fresh, still or slightly sparkling
Minimum Total Alcoholic Strength: 10,50% vol.
Minimum Total Alcoholic Strength of Sweet Malvasia: 5,50% vol.
Serving Temperature: 10°C if dry; about 7°C if medium sweet or sweet

Dry Malvasia is good with starters, soups, delicate poultry dishes and fish.
Medium sweet (amabile) Malvasia is best with mild cheese.
Sweet Malvasia is ideal with desserts.

The sensory notes for Malvasia Passito (a type of wine made from dried grapes) are as follows:

Colour: Straw-yellow with a golden tinge
Nose: Characteristic, aromatic, intense bouquet
Taste: Sweet, smooth, well-balanced, rich, aromatic, still
Minimum Total Alcoholic Strength: 14,00%
Serving Temperature: 11-12° C

Ideal with pastries.

Colli Piacentini Monterosso Val d'Arda

Production area
The grapes used to make this wine are grown on the hills in the municipalities of Vernasca, Alseno, Lugagnano, Castell'Arquato, Gropparello, Carpaneto, in the valleys of the rivers Stirone, Arda, Chiavenna and Chero.

Technical file
The wine is made from Aromatic Malvasia di Candia and White Muscat grapes (20-50%), and from Trebbiano Romagnolo and Ortrugo grapes (20-50%). Berverdino and/or Sauvignon grapes can also be used, together with other recommended and authorised white grapes, up to a maximum of 30%. Maximum yield per hectare is 10 tonnes; wine yield cannot exceed 70%.

Colour: From straw-yellow to golden
Nose: Characteristic, delicate
Taste: dry or medium sweet, with a fine and subtle body, still or slightly sparkling
Minimum Total Alcoholic Strength: 11,00%
Serving Temperature: 10° C

The sparkling and the "spumante" versions are also available.
Medium sweet Monterosso is best appreciated with fruit and puddings at the end of the meal, whereas dry Monterosso is ideal with fish, starters and pasta dishes.

Colli Piacentini Ortrugo

Production area
Ortrugo CDO grapes are grown on the hills within the boundaries set by by CDO Colli Piacentini rules and regulations, including the valleys of rivers Tidone, Trebbia, Nure and Arda.

Technical file
The wine is made from at least 90% of Ortrugo grapes and from other grapes similar in colour, provided they are recommended or authorised in the province of Piacenza, except for aromatic grapes. Maximum yield per hectare cannot exceed 12 tonnes; maximum wine yield cannot is 70%.

Colour: Light straw-yellow with a greenish tinge
Nose: Characteristic, delicate
Taste: Dry or medium sweet, with a tart aftertaste, still or slightly sparkling
Minimum Total Alcoholic Strength: 11,00%
Serving Temperature: 10° C

The sparkling and the "spumante" versions are also available.
Both “spumante” and sparkling Ortrugo make a pleasant aperitif. Ortrugo is ideal with starters, poultry and fish dishes, soups and mild cheese.

Colli Piacentini Pinot Grigio

Production area
Pinot Grigio CDO grapes are grown within the boundaries set by by CDO Colli Piacentini rules and regulations, including the valleys of rivers Tidone, Trebbia, Nure and Arda.

Technical file
The wine is made from at least 85% of Pinot Grigio grapes and from other grapes which are recommended or authorised in the province of Piacenza. Maximum yield per hectare is 10 tonnes; wine yield per hectare is 70 hectolitres.

Colour: Straw-white and copper
Nose: Characteristic
Taste: Dry or medium sweet, fresh, fine, very pleasant, still or slightly sparkling
Minimum Total Alcoholic Strength: 11,00%
Serving Temperature: 10° C

The sparkling and the "spumante" versions are also available.
Pinot Grigio “spumante” makes an ideal aperitif. It can be served with starters, soups or delicate and refined first courses.

Colli Piacentini Sauvignon

Production area
Sauvignon CDO grapes are grown on the hills within the boundaries set by CDO Colli Piacentini rules and regulations, including the valleys of rivers Tidone, Trebbia, Nure and Arda.

Technical file
The wine is made from at least 85% of Sauvignon grapes and from other grapes similar in colour, provided they are recommended or authorised in the province of Piacenza. Maximum yield per hectare is 10 tonnes, wine yield does not exceed 70%.

Colour: Straw-yellow, quite deep at times
Nose: Characteristic, delicate
Taste: Dry or medium sweet, well-balanced, fine, still or slightly sparkling
Minimum Total Alcoholic Strength: 11,00%
Serving Temperature: 10° C

A sparkling version is also available.
It is a very versatile wine, particularly good with starters, cold dishes, first courses, poultry and fish dishes. It should be drunk young to fully enjoy its bouquet and elegance.

Colli Piacentini Trebbianino Val Trebbia

Production area
The grapes used to make this wine are grown on the hills of Trebbia and Luretta valleys, including parcels of land in the municipalities of Bobbio, Coli, Travo, Rivergaro, Gazzola and Agazzano.

Technical file
The wine is made from Ortrugo grapes (35-65%), Aromatic Malvasia di Candia grapes and White Muscat grapes (10-20%), Trebbiano Romagnolo and Sauvignon grapes (15-30%). Other white grapes can be used up to a maximum of 15%, provided they are recommended and authorised in the province of Piacenza. Maximum yield per hectare cannot exceed 10 tonnes; maximum wine yield is 70%.

Colour: Straw yellow or pale gold
Nose: Winy, pleasant
Taste: Dry or medium sweet, delicate, subtle, still or slightly sparkling
Minimum Total Alcoholic Strength: 11,00%
Serving Temperature: 10° C

The sparkling and the "spumante" versions are also available. Trebbianino «spumante» is best appreciated with light starters, pasta dishes, lake or river fish and omelettes.

Colli Piacentini Valnure

Production area
The grapes used to make this wine are grown on the hills of valley of rivers Nure and Riglio. This area is partially included in the municipalities of San Giorgio Piacentino, Vigolzone and Ponte dell'Olio.

Technical file
The wine is made from Aromatic Malvasia di Candia grapes (20-50%), Ortrugo grapes and Trebbiano Romagnolo grapes (20-65%). Other white grapes can also be used, up to a maximum of 15%., provided they are recommended or authorised in the province of Piacenza. Maximum yield per hectare cannot exceed 10 tonnes, maximum wine yield is 70%.

Colour: Pale straw-yellow
Nose: Characteristic, pleasant, aromatic
Taste: Dry or medium sweet, pleasant, still or slightly sparkling
Minimum Total Alcoholic Strength: 11,00%
Serving Temperature: 10° C

The sparkling and the "spumante" versions are also available.
It is best appreciated with starters, soups, fish and poultry dishes, mild cheese.

Colli Piacentini Vin Santo

Production area
Grapes for Vin Santo DOC are grown within the boundaries set by the CDO Colli Piacentini rules and regulations, including the hills in the valleys of rivers Tidone, Trebbia, Nure and Arda.

Technical file
The wine is made from at least 80% of dried Aromatic Malvasia di Candia grapes, Sauvignon and/or Marsanne grapes and/or Trebbiano Romagnolo grapes and/or Ortrugo grapes, pure or mixed, together with other white grapes which are recommended or authorised in the province of Piacenza, up to a maximum of 20%. Maximum grape yield is 10 tonnes; maximum wine yield cannot exceed 35%.

Colour: Straw-yellow with a golden tinge
Nose: Rich, characteristic, aromatic, ethereal
Taste: Dry or sweet, supple, well-balanced, rich, still
Minimum Total Alcoholic Strength: 16,00%
Serving Temperature: 10° C

It is aged for at least 48 months, 36 of which in wooden barrels. Both dry and sweet Vin Santo are ideal at the end of a meal, with fruits, desserts or petit fours.

Colli Piacentini Vin Santo di Vigoleno

Production area
Grapes are grown on the hills between the rivers Ongina and Stirone, in the municipality of Vernasca, an area with a long-standing tradition in the production of Vin Santo. Wine-making, bottling and ageing in classical Rhine bottles can take place only in the municipality of Vernasca.

Technical file
The wine is made from at least 60% of Marsanne and/or Berverdino and/or Sauvignon and/or Trebbiano Romagnolo and/or Ortrugo grapes, dried on the plants or on grids. Other white grapes can also be used, provided they are recommended or authorised in the province of Piacenza, except for aromatic grapes. Maximum yield per hectare is 5 tonnes; wine yield cannot exceed 30%.

Colour: Different shades of gold or amber
Nose: Characteristic, aromatic, intense
Taste: Sweet, well-balanced, full-bodied and smooth
Minimum Total Alcoholic Strength: 18,00%
Serving Temperature: 9 ° C

It is aged for 60 months, 48 of which in wooden barrels with a max. capacity of 500 litres. It can be best appreciated at the end of the meal, with baked cakes and chocolate.

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