Colli di Parma
Styles
Principal grape varieties
Barbera N. (Barbera Nera)Bonarda N. (Bonarda Piemontese)Croatina N. — Bonarda (Croatina)Malvasía (Malvasia Dubrovacka)Malvasia Di Candia Aromatica B. — Malvasia (Malvasia Di Candia Aromatica)SauvignonChardonnayPinot BlancPinot GrisPinot NoirMerlotCabernet-FrancCabernet-SauvignonLambrusco Marani N. — Lambrusco (Lambrusco Marani)Lambrusco Maestri N. — Lambrusco (Lambrusco Maestri)
Terroir
Natural factors
- Dominant substrate: alternating layers of marne, argille, and arenarie, with the presence of 'Argille Scagliose' — a chaotic matrix containing calcareous and arenaceous inclusions.
- Low-mountain landscape dominated by landslides and badlands (calanchi); calcareous soils, deep, well-drained, with fine texture.
- A tectonic window phenomenon in the central-western sector exposes turbiditic arenarie of the Formazione Marnoso-Arenacea, which are more recent than the overlying rocks.
- The territory is delimited between the Stirone stream (west) and the Enza river (east), traversed by the incision of the Taro river and the Parma and Baganza streams.
- The zone encompasses 15 comuni in the province of Parma, confirmed by both the disciplinare and external sources.
Human factors
- Ancient viticulture in the Parma area: the historic wines are a red (Barbera and Bonarda), Malvasia, and Sauvignon; the Consorzio di tutela was established in 1982. (via Wikipedia · CC BY-SA 4.0)
- Sparkling wines must be obtained by natural re-fermentation in the bottle with a minimum lees-aging period of 12 months. (via Wikipedia · CC BY-SA 4.0)
Facts drawn from the cahier's terroir-link section (Lien au terroir) by automatic interpretation — see the source.
Sources
- eAmbrosia register (EU) — File number PDO-IT-A0292
- Official trade body site — Consorzio Volontario Tutela Vini DOP Colli di Parma