Colli Piacentini

Styles

Principal grape varieties

Terroir

• Temperate sub-continental climate with mean annual temperatures between 10 and 14.5 °C; up to three summer months with averages above 20 °C.
• Parallel valley formations create differentiated microclimates even over short distances, with sheltered zones alongside exposed, windswept ones.
• Active ventilation from breezes limits humidity build-up and the severity of frost on the hillside spurs.
• Calcareous soils, low in potassium, encourage the production of high-acid grapes ideal for sparkling wines of good freshness and aging potential.
• Significant slopes promote water percolation and partial soil moisture loss during ripening, concentrating sugars in the grapes.

• Research into viticultural suitability was carried out 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 the Piacenza area was preserved after the fall of Rome by the monks of San Colombano, who revived Celtic techniques of vinification in wooden barrels. (via Wikipedia · CC BY-SA 4.0)

• Calcareous soils, low in potassium, 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