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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 Upper 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 Upper 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 Barbera
Denomination doc
Category Red
Regulation of production Ministerial Decree 30/6/1998 G.U. 17/7/998, n.165
Region Emilia Romagna
Province Piacenza
Vines which is allowed to produce it: Barbera: 85.0% – 100.0%
Grape’s yield for hectare 130 (110 for the reserve) quintals
Grape’s yield / wine 70%
Alcohol / grape 11%
Alcohol / wine 11.5% (12.0% for the Reserve)
Acidity 5 for 1000
Colour Ruby red.
Fragrance Winey, characteristic.
Flavour Dry, fruity, slightly tannic, quiet.