Colli Piacentini DOC

Colli Piacentini See Emilia-Romagna map, ref #9
Region:
History: Established as a DOC in 1967
Vineyard Area: 2,610 ha / 6,447 acres (2014)
Production: 74,100 hl / 822,500 cases (2014)
Principal White Grape Varieties: Chardonnay, Malvasia, Marsanne, Moscato, Ortrugo, Pinot Grigio, Sauvignon Blanc, Trebbiano
Principal Red Grape Varieties: Barbera, Cabernet Sauvignon, Croatina, Pinot Nero
Styles and Wine Composition:
WHITE WINES
  • Chardonnay (Wh, WhFr): Minimum 85% Chardonnay + OAWG
  • Malvasia (Wh, WhSw, WhFr, WhFrSw): Minimum 85% Malvasia di Candia Aromatica + OAWG
  • Monterosso from subzone Val d’Arda only (Wh, WhSw, WhFr, WhFrSw): 20–50% Malvasia and/or Moscato Bianco; 20–50% Ortrugo and/or Trebbiano Romagnolo; maximum 30% Bervedino, Sauvignon Blanc, and/or OAWG
  • Pinot Grigio (Wh, WhFr): Minimum 85% Pinot Grigio + OAWG
  • Sauvignon (Wh, WhFr): Minimum 85% Sauvignon Blanc + OAWG
  • Trebbianino from subzone Val Trebbia only (Wh, WhFr): 35–65% Ortrugo; 10–20% Malvasia and/or Moscato Bianco; 15–30% Sauvignon Blanc and/or Trebbiano Romagnolo; maximum 15% OAWG
  • Valnure from subzone Valnure only (Wh, WhSw, WhFr, WhFrSw): 20–50% Malvasia; 20–65% Ortrugo and/or Trebbiano; maximum 15% OAWG
ROSATO WINES
  • Pinot Nero (Ro, RoFr): Minimum 85% Pinot Nero + OARG
RED WINES
  • Barbera (Rd, RdFr): Minimum 85% Barbera + OARG
  • Bonarda (Rd, RdSw, RdFr, RdFrSw): Minimum 85% Croatina (locally Bonarda) + OARG
  • Cabernet Sauvignon (Rd): Minimum 85% Cabernet Sauvignon + OARG
  • Pinot Nero (Rd, RdFr): Minimum 85% Pinot Nero + OARG
  • Novello (Rd): Minimum 60% Barbera, Croatina, and/or Pinot Nero; maximum 40% OARG
SPARKLING WINES
  • Chardonnay Spumante (WhSp): Minimum 85% Chardonnay + OAWG
  • Malvasia Spumante (WhSp, WhSpSw): Minimum 85% Malvasia di Candia Aromatica + OAWG
  • Monterosso Spumante from subzone Val d’Arda only (WhSp): 20–50% Malvasia and/or Moscato Bianco; 20–50% Ortrugo and/or Trebbiano Romagnolo; maximum 30% Bervedino, Sauvignon Blanc, and/or OAWG
  • Pinot Grigio Spumante (WhSp): Minimum 85% Pinot Grigio + OAWG
  • Trebbianino Spumante from subzone Val Trebbia only (WhSp): 35–65% Ortrugo; 10–20% Malvasia and/or Moscato Bianco; 15–30% Sauvignon Blanc and/or Trebbiano Romagnolo; maximum 15% OAWG
  • Valnure Spumante from subzone Valnure only (WhSp): 20–50% Malvasia; 20–65% Ortrugo and/or Trebbiano; maximum 15% OAWG
DESSERT AND SPECIALTY WINES
  • Passito (WhSw): Minimum 85% Malvasia + OAWG
  • Vin Santo (Wh, WhSw): Minimum 80% Ortrugo, Malvasia, Marsanne, Sauvignon Blanc, and/or Trebbiano + OAWG
  • Vin Santo di Vigoleno from subzone Vigoleno only (WhSw): Minimum 60% Melara and/or Santa Maria; maximum 40% Bervedino, Ortrugo, and/or Trebbiano

Subzones:

  • Val d’Arda (Monterosso and Monterosso Spumante only)
  • Valnure (Valnure and Valnure Spumante only)
  • Val Trebbia (Trebbianino and Trebbianino Spumante only)
  • Vigoleno (Vin Santo only)

Significant Production Rules:
  • Grapes for Vin Santo and Passito must be dried on or off the vine—only off the vine on mats for Vin Santo di Vigoleno—to achieve a minimum sugar level of 230 g/l (23.0%) for Malvasia Passito, 260 g/l (26.0%) for Vin Santo, and 300 g/l (30.0%) for Vin Santo di Vigoleno, and can be pressed only after December 1
  • Spumante wines may undergo second fermentation either in bottles or in autoclaves
  • Minimum alcohol level: 4.5% for Malvasia tranquillo (10.5% potential); 4.5% for Passito (14.0% potential); 10.5% for Malvasia frizzante and Malvasia Spumante; 10.5% for Vin Santo di Vigoleno (18.0% potential); 11.0% for Chardonnay, Monterosso, Pinot Grigio, Sauvignon, Trebbianino, Valnure, Novello, and all spumanti except Malvasia and Pinot Nero; 11.5% for Barbera, Bonarda, Pinot Nero, and Pinot Nero Spumante; 12.0% for Cabernet Sauvignon; 16.0% potential for Vin Santo
  • Residual sugar: Maximum 17 g/l (1.7%) for frizzante versions of Chardonnay, Pinot Grigio, Sauvignon, Trebbianino, Barbera, and Pinot Nero; Malvasia Spumante can range from brut to dolce; other spumanti can range from brut to demisec
  • Aging: For Malvasia Passito, minimum approx. 7–9 months (ERD = September 1, V+1); for Vin Santo, minimum 4 years, including 3 years in barrel (ERD = November 1, V+4); for Vin Santo di Vigoleno, minimum 5 years, including 4 years in barrel (ERD = November 1, V+5)

Last Disciplinare Modification: 11/30/2011