Colli di Parma DOC

WHITE WINES

• Chardonnay (Wh, WhFr, WhSp): Minimum 95% Chardonnay + OANWG
• Malvasia (Wh, WhFr, WhSw, WhFrSw): Minimum 85% Malvasia di Candia Aromatica; maximum 15% Moscato
• Pinot Bianco (Wh, WhFr, WhSp): Minimum 95% Pinot Bianco + OANWG
• Pinot Grigio (Wh, WhFr, WhSp): Minimum 95% Pinot Grigio + OANWG
• Sauvignon (Wh, WhFr, WhSp): Minimum 95% Sauvignon Blanc + OANWG
• Riserva (all white varietals except Pinot Grigio)

RED WINES

• Rosso (Rd): 60–75% Barbera; 25–40% Bonarda and/or Croatina; maximum 15% OANRG
• Barbera (Rd, RdFr): Minimum 85% Barbera + OANRG
• Bonarda (Rd, RdFr): Minimum 85% Bonarda + OANRG
• Cabernet Franc (Rd): Minimum 85% Cabernet Franc + OANRG
• Cabernet Sauvignon (Rd): Minimum 85% Cabernet Sauvignon + OANRG
• Lambrusco (Rd, RdFr, RdSw, RdFrSw): Minimum 85% Lambrusco + OANRG
• Merlot (Rd): Minimum 85% Merlot + OANRG
• Pinot Nero (Rd): Minimum 85% Pinot Nero + OANRG
• Riserva (Rosso and all red varietals except Lambrusco)

SPARKLING WINES

• Spumante (WhSp): Any proportions of Chardonnay, Pinot Bianco, and/or Pinot Nero
• Chardonnay Spumante (WhSp): Minimum 95% Chardonnay + OANWG
• Malvasia Spumante (WhSp, WhSpSw): Minimum 85% Malvasia; maximum 15% Moscato
• Pinot Bianco Spumante (WhSp): Minimum 95% Pinot Bianco + OANWG
• Sauvignon Spumante (WhSp): Minimum 95% Sauvignon Blanc + OANWG

• Spumante wines without varietal designation must undergo a second fermentation in bottles (Metodo Classico); Spumante wines with varietal designation can be fermented in bottles or in pressurized tanks (Charmat method)
• Minimum alcohol level: 10.5% for Malvasia and Malvasia Spumante; 11.0% for Rosso and Lambrusco; 11.5% for Chardonnay, Pinot Bianco, Pinot Grigio, and Sauvignon Blanc and Spumante made from those varieties; 12.0% for red varietals except Lambrusco and for Spumante without varietal designation
• Residual sugar: All Spumante wines can range from brut nature (zero dosage) to demisec (abboccato); Malvasia Spumante may also be dolce
• Aging: For Spumante without varietal designation, minimum 18 months in bottle, including 12 months on the lees (ERD approx. April 1, V+2); for white riservas, minimum 18 months, including 3 months in bottle (ERD = May 1, V+2); for red riservas, minimum 2 years, including 6 months in bottle (ERD = November 1, V+2)