Colli di Scandiano e di Canossa

Styles

Principal grape varieties

Terroir

• The territory encompasses a transitional plain leading to the hilly uplands, formed by ancient alluvial sediments of varying texture dating from the Pleistocene, with deep, decarbonated soils.
• The hilly uplands are oriented predominantly in a north–south direction, and the soils derive mainly from pelitic rocks or from stratified rocks with a significant pelitic and calcareous component, with variable depth.
• Vineyards are located predominantly between 50 and 500 metres above sea level, while above 600 metres the soils are mostly steep or very steep and generally wooded.
• The area is subject to a sub-continental temperate thermal regime and an Apennine sub-littoral rainfall regime, with a mean annual precipitation of 769 millimetres over 80 rain days.
• The mean Winkler index for the zone is 1,938 degree-days, dropping below 1,700 degree-days only in a limited western strip bordering the Enza valley.

• The DOC 'Bianco di Scandiano' was approved on 25 November 1976, produced in the frizzante or spumante naturale styles principally from Spergola grapes, with the remainder consisting of Malvasia di Candia and Trebbiano romagnolo.
• On 20 September 1996 a ministerial decree renamed the appellation 'Colli di Scandiano e di Canossa', extending it to cover several wine types in both white and red styles.
• The Spergola variety has traditionally spread across the lower hills of the Scandiano area, particularly on east- or north-east-facing slopes, which are best suited to the production of sparkling wines.
• In 1874, by Royal Decree of 4 July, the Società Enologica Scandianese was established, charged with preparing, selling, and promoting its wines, including at the universal expositions in Philadelphia and Paris.

• The white wines are typically lightly sparkling or fully sparkling, straw-yellow in colour, fresh and harmonious, with characteristic aromas and flavours, and more aromatic when made from varieties with that quality.
• Wines based on Lambrusco varieties are typically lightly sparkling and aromatic, with a range spanning from fruity to floral, and a good level of acidity.
• Wines produced from other varieties, including Malbo gentile, are better suited to still production, though lightly sparkling versions also exist, with a harmonious, full, soft, and fruity character.
• Passito-style wines are fuller and more velvety, white, rosé, or red depending on the grapes used, sometimes aromatic, but always with a good level of acidity.
• Novello versions reflect carbonic maceration, with vinous and fruity aromas typical of the source varieties and a pronounced savouriness.
• Riserva versions display aromas linked to the evolution of polyphenols and aromatic compounds during ageing and to the mandatory passage through oak casks.

• The gravelly outcrops in the western part of the Enza valley, combined with a warm and breezy climate, produce moderate water stress that results in wines rich in ripe polyphenols, softer and less bitter, making the zone ideal for Malvasia di Candia aromatica.
• The high cumulative heat sums benefit the aromatic profile and polyphenolic composition of Malvasia di Candia aromatica and of late-ripening Lambrusco varieties such as Lambrusco grasparossa and Lambrusco di Montericco.

Facts drawn from the specification's terroir-link section by automatic interpretation — see the source.

All appellations in Italy

Sources

• Specification (EUR-Lex, single document)
• eAmbrosia register (EU) — File number PDO-IT-A0305
• Official trade body site — Consorzio Tutela Lambrusco