Colli Piacentini
Styles
Principal grape varieties
Malvasia Di Candia Aromatica B. — Malvasia (Malvasia Di Candia Aromatica)Muscat À Petits Grains BlancsTrebbiano Romagnolo B. — Trebbiano (Trebbiano Romagnolo)OrtrugoSauvignonPinot NoirBarbera N. (Barbera Nera)Croatina N. — Bonarda (Croatina)Ugni Blanc (Trebbiano Toscano)MarsanneMelaraVernaccia Di San Gimignano B. - Vernaccia (Vernaccia Di San Gimignano)Bonarda N. (Bonarda Piemontese)Cabernet-SauvignonChardonnayPinot GrisMalvasía (Malvasia Dubrovacka)
Terroir
Natural factors
- Temperate sub-continental climate with mean annual temperatures between 10 and 14.5 °C; up to 3 summer months exceeding 20 °C.
- Parallel valley formations create differentiated microclimates even over short distances, with sheltered zones and exposed, windswept areas.
- Active ventilation from breezes limits humidity build-up and the severity of frosts on the hillside spurs.
- calcare-rich, potassium-poor soils favour the production of high-acid grapes ideal for sparkling wines of good freshness and longevity.
- Considerable slopes promote water percolation and partial soil dehydration during ripening, concentrating sugars.
Human factors
- Research into viticultural suitability conducted by the Università Cattolica del Sacro Cuore di Piacenza (1988–1991) and by the Consorzio in partnership with the Ministry (1993–1995).
- The winemaking tradition of Piacenza was preserved after the fall of Rome by the monks of San Colombano, who revived Celtic vinification techniques using wooden barrels. (via Wikipedia · CC BY-SA 4.0)
Terroir / wine link
- calcare-rich, potassium-poor soils favour the production of high-acid grapes well suited to sparkling wines, which require fresh, time-stable base wines.
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-A0312
- Official trade body site — Consorzio Tutela Vini DOC Colli Piacentini