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Designation of origin of the most recent of the Piedmont Region, is produced in some of the municipalities in the province of Turin, in the following categories: “Collina Torinese” red, “Collina Torinese” Barbera, “Collina Torinese” Bonarid, “Collina Torinese” Malvasia, “Collina Torinese” Pelaverga or Cari. Due to the “Red” is, including the possibility of using a label indicating “Novello” in accordance with existing regulations for the bride. These wines can be served at all meals be adjusted to dishes of cold cuts in general: salami, sausage and ham – local cheeses such as Bra, Raschera, Grana Padano, Toma Piemontese – must be consumed within 2 years after harvest at 16-18 ° in elongated glasses. The Red and Bonarda can be matched with bath caoda and tripe, Barbera with agnolotti. Instead, Malvasia and Pelaverga dessert wines, matching even the freshest cheeses: Robiola and goats fresh frock with risotto, asparagus and thistles. Collina Torinese wines should be served at 13-14° in the glass medium capacity flared.
Name Collina Torinese Bonarda
Denomination doc
Category Red
Regulation of production Ministerial Decree 14/10/1999 – G.U. 21/10/1999 n.248
Region Piemonte
Province Torino
Vines which is allowed to produce it: Croatina: 85.0% – 100.0%
Grape’s yield for hectare 90 quintals
Grape’s yield / wine 70%
Alcohol / grape 10%
Alcohol / wine 10,5%
Acidity 5 for 1000
Colour Very intense ruby red
Fragrance Intense vinous
Flavour Dry and characteristic
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The province of Piacenza and always been an area of great wine production and in fact this Doc offers a rich variety of wines including: Gutturnio (including sparkling), Gutturnio classic Gutturnio superior Gutturnio Reserve, Monterosso Val d’Arda (including sparkling and sparkling), Trebbianino Trebbia Valley (including sparkling), Valnure (including sparkling), Vin Santo di Vignoleno, Novello, Pinot Spumante, Vin Santo, Barbera (including sparkling), Bonarda (including sparkling), Cabernet Sauvignon, Chardonnay (including sparkling), Malvasia (including sparkling), Malvasia Passito, Ortrugo (including sparkling), Pinot Grigio (including sparkling), Pinot Noir (including sparkling), Sauvignon (also sparkling). Colli Piacentini Gutturnio superior tasting accompanied by preparations of red meats, salami, Parmigiano Reggiano, Grana Padano, but also pasta with egg, derived from Barbera grapes for 55% – 70% and Croatina. The color and ‘intense ruby red, smell slightly vinous, dry, comfortable, refined, full bodied with an alcohol content not less than 12 degrees. The Valnure usually consumed with ham, salted pork, pasta with egg and Parmigiano Reggiano, and ‘made from aromatic grapes Malvasia di Candia 20% – 50%, Trebbiano Romagnolo for 20% – 65% and other grapes white grape of the area. Its color is yellow, has a distinctive, pleasant aroma, flavor, dry or sweet or sweet, pleasant, quiet or lively, with a minimum grade of 11 degrees. Vin Santo and ‘a wine to end a meal, usually associated with traditional sweets and long ripening cheeses, results from the Malvasia di Candia aromatic Ortrugo, Sauvignon, Marsanne and Trebbiano Romagnolo for 80% but can be added to grapes from white grape varieties approved by the province of Piacenza. It has a pale golden yellow color, smell is intense, spicy characteristic and ethereal flavor, dry or sweet, soft, balanced, intense and aromatic with a minimum alcohol content of not less than 16°.
Name Colli Piacentini Bonarda
Denomination doc
Category Red
Regulation of production Ministerial Decree 30/06/1998 – G.U. 17/7/998, 165
Region Emilia Romagna
Province Piacenza
Vines which is allowed to produce it: Croatina: 85.0% – 100.0%
Grape’s yield for hectare 130 quintals
Grape’s yield / wine 70%
Alcohol / grape 11%
Alcohol / wine 11,5%
Acidity 5 for 1000
Colour Sometimes intense ruby red.
Fragrance Characteristic, agreeable.
Flavour Dry, slightly tannic, fresh, comfortable.
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Cisterna d’Asti is a small town in the heart of a flourishing farming region known for its enological vocation. An ancient legend narrates that during a battle, Frederick Barbarossa was astonished to see the myriad of vines covering the hills at the foot of the Cisterna fortress turn into lances and spades. But before withdrawing his army, Barbarossa decided to quench his thirst at a spring that has since been called after him. The legend survives in a beautiful fresco in the tiny church of San Gervasio and constitutes the most ancient account of this area’s winegrowing traditions. In more recent times, writers sang praises for the Bonarda vine, today known as Croatina, that together with the region’s highly calcareous, sandy-clayey soil contribute to this wine’s distinct qualities. Cisterna d’Asti has a bright, intense ruby red color, a decidedly fruity aroma with touches of prunes and berries, and an extremely pleasing full-bodied, yet soft, flavor
Name Cisterna d’Asti
Denomination doc
Category Red
Regulation of production Ministerial Decree of 17/07/2002 – G.U. 22/0/2002 196
Region Piemonte
Province Asti, Cuneo
Vines which is allowed to produce it: Croatina: 80.0% – 100.0%
Grape’s yield for hectare 90 quintals
Grape’s yield / wine 70%
Alcohol / grape 10.5 (11.0 for the Superior)%
Alcohol / wine 11.5 (12.0 for the Superior)%
Acidity 4,5 for 1000
Colour Ruby red.
Fragrance Intense, fruity and distinctive.
Flavour Vinous, delicate and harmonious, sometimes lively.
This wine is for sale on Stelo italian wine
With its 14000 hectares of vineyards Oltrepò is the only one in Italy for intensive installations, over 12000 hectares of specialized vineyards on the rolls of registered designation of origin certifying a vocational wine of great tradition. Several varieties are being produced. Some traditional area: Croatina, Barbera, Uva Rara, Cortese, Pinot Noir, Muscat, Malvasia. Other well established, such as Pinot Grigio, Riesling Italico and Rhine, Chardonnay, Cabernet Sauvignon and Sauvignon. The grapes are vinified according to the criteria of modern technology, but always aiming to tradition and typicality of wines (white wines still and bright, soft, fruity red wines young or old, tasty, harmonic, dessert wines, sweet and spontaneous).
Name Oltrepò Pavese Bonarda
Denomination doc
Category Red
Regulation of production Ministerial Decree 22/10/1987 – G.U. No.87 of 14.4.1988
Region Lombardia
Province Pavia
Vines which is allowed to produce it: Croatina: 85% – 100%
Grape’s yield for hectare 105 quintals
Grape’s yield / wine 65%
Alcohol / grape 10,5%
Alcohol / wine 11%
Acidity 5 for 1000
Colour Ruby red.
Fragrance Intense and pleasant.
Flavour Sweet, slightly tannic, fresh.
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