The history of winemaking in Piacenza dates back to pre-Roman times. Paleoligurians and etruscans already imported the cultivation of the vine.
Quotes of local products are numerous from Cicero’s time on. In order to protect the rich and variegated patrimony of Piacenza’s wine production, in 1986 the Consortium for the protection was established.
The Denominazione Origine Controllata (Controlled Designation of Origin), besides the specific Ortrugo and Gutturnio, is provided for other products. Some of them are the result of autochthonous grapes, others are more widely spread.
Specific regulations protect the production under the control of the Consortium
The wording “Colli Piacentini” which identifies the DOC of the territory can be followed by:
Barbera
The wine is made from at least 85% of Barbera grapes and from other grapes of similar color and variety recommended or authorized in the province of Piacenza, with a maximum production of 13 tons per hectare and a wine yield not exceeding 70%. It has a ruby red color, vinous with a characteristic aroma, a dry or sweetish flavor, sapid, slightly tannic, tranquil or lively. The minimum alcohol content is 11.5°C.
It goes well with dry pasta dishes, first courses and sauces, boiled meats and white meats. To be served at a temperature of 16° C. The sparkling version is also available.
Bonarda
Made from at least 85% of Bonarda Piemontese or Croatina grapes and from other grapes of similar color of varieties recommended or authorized in the province of Piacenza, with a maximum production of 13 tons per hectare and a wine yield that cannot exceed 70%, this wine has a ruby red color, sometimes intense, a distinctive and pleasant aroma, a dry or sweetish or amabile or sweet flavor, slightly tannic, tranquil, lively, with an overall alcohol content of 11.5% vol.
Served at the ideal temperature of about 18°C (64°F), it goes well with soups; if “sweet” it is particularly indicated with strawberries and pastries. A sparkling version is also produced, of brilliant ruby red color of varying intensity with a characteristic fruity and vinous aroma, sweet, harmonic, soft and velvety flavor. To be served at the ideal temperature of about 8° C (46° F) it is excellent with crumbly pastry and spring fruits. Total alcohol by volume 11,5° C
Cabernet Sauvignon
It is made from at least 85% of Cabernet Sauvignon grapes and from other grapes of similar color recommended or authorized in the province of Piacenza, with a maximum production of 10 tons per hectare and a wine yield not exceeding 70%. It has a ruby red color, sometimes garnet, a distinctive aroma, slightly herbaceous, dry and sweet, slightly tannic, quiet with an alcohol content of at least 12% vol.
Particularly suitable for aging, it preserves its best qualities on average for 3/4 years. To be served at the ideal temperature of about 18-19°C after a slight oxygenation.
It is a wine mainly suitable to accompany meat dishes, fried and grilled, rich in aromas and succulent. Minimum total acidity: 4.5 g/l. Minimum net dry extract: 20.0 g/l.
Chardonnay
It is made from at least 85% of Chardonnay grapes and from other grapes of similar color recommended or authorized in the province of Piacenza, with a maximum production of 10 tons per hectare and a wine yield not exceeding 70%. Chardonnay wine has a straw yellow color with greenish nuances, a fine, fruity and pleasing bouquet, a dry or sweetish flavor, harmonic, crisp, tranquil or lively, with an alcohol content of at least 11% vol. It is also produced in the “frizzante” and “spumante” versions.
To be served at the ideal temperature of about 10° C (50° F), it is a wine which is good mainly with appetizers, cold dishes, soups, white meat and fish.
Malvasia
The wine is produced with Malvasia di Candia Aromatica grapes for at least 85% and with other grapes of similar color recommended or authorized in the province of Piacenza. Grape production cannot exceed 13 tons per hectare and the maximum wine yield is 70%. It has a straw yellow or pale straw color, a distinctive aroma, even intense, and a dry or sweetish or sweet, aromatic, fresh, tranquil or lively flavor. When consumed, it has a minimum total alcohol content of 10.5°C.
The dry type can be served with appetizers, soups, delicate white meats and fish. The amabile version is especially recommended with sweet cheese, while the sweet type goes well with desserts. It should be drunk at a temperature of 10°C for the dry type and of about 7°C for the amabile and sweet ones. There is also the passito type, which has a golden straw yellow color, an intense, aromatic and characteristic aroma and a sweet, soft, harmonic, intense, aromatic and tranquil flavor, with a minimum alcohol content of 14° C. It should be served at a temperature of 11-12° C and it goes well with dry pastry.
Monterosso val D’Arda
It is produced with Malvasia di Candia Aromatica, Moscato Bianco, Trebbiano Romagnolo and Ortrugo grapes, however grapes coming from Berverdino and/or Sauvignon varieties may also be used for its production, with a maximum production of 10 tons per hectare and a wine yield not higher than 70%. Monterosso has a straw yellow or golden color, a delicate and characteristic aroma, a dry or sweetish or amabile flavor, fine and thin body, tranquil or lively. A “spumante” and a “frizzante” version are produced.
It has a minimum total alcohol content of 11°C. The amabile type goes well with fruit and desserts at the end of the meal, while the dry type is more suitable with fish, hors d’oeuvres, cold cuts and dry soups.
Serve at a temperature of about 10°C. Vinification must take place only in the territory where the grapes are grown. Minimum total acidity: 5.0 g/l. Minimum dry extract:16,0 g/l.
Novello
Obtained from Pinot Nero, Barbera and Bonarda grapes, either alone or blended for at least 60%, and from other red grapes of varieties recommended in the province of Piacenza, with a maximum production of 13 tons per hectare and a wine yield not exceeding 70%, Novello wine has a ruby red color, a distinctive aroma, winy and fruity, a dry or sweetish flavor, fragrant and fruity acidulous, tranquil, sometimes lively. The minimum alcohol content is 11% vol.
It goes well with seasonal dishes, with the whole meal, mainly with light boiled and braised meats, tasty cheeses, chestnuts and baked potatoes. To be served at a temperature of 16-18°C .
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Pinot Gris
Pinot Grigio is produced with grapes of the homonymous vine for at least 85% and with other grapes recommended or authorized in the province of Piacenza. The maximum production of grapes is 10 tons and the wine yield per hectare is 70 hectoliters. It has a straw yellow and copper color, a characteristic aroma and a dry or sweet flavor, fresh, fine, very agreeable, tranquil or lively. The minimum alcohol content is 11° C. There are two types: “frizzante” and “spumente”. The sparkling version is very good as aperitif.
It can be served with appetizers, soups, delicate and refined first courses, preferably at a temperature of about 10°C. Minimum total acidity: 5.0 g/l. Minimum net dry extract: 15.0 g/l.
Pinot Noir
Obtained from at least 85% of Pinot Nero grapes and from other grapes of similar color recommended or authorized in the province of Piacenza, with a maximum production of 10 tons per hectare and a wine yield not exceeding 70%, Pinot Nero has a more or less intense ruby red or rosé color, a distinctive aroma, a dry and sweet flavor, sapid and pleasing, tranquil, sometimes lively. The minimum alcohol content is 11.5% vol.
It can be matched with offal appetizers, boiled fish and cheese served at an ideal temperature of about 16°C. The types “frizzante” and “spumante” are available.
Sauvignon
Obtained from at least 85% of Sauvignon grapes and from other grapes of similar color recommended or authorized in the province of Piacenza, with a maximum production of 10 tons per hectare and a wine yield not exceeding 70%, this wine has an intense straw yellow color, a delicate and characteristic aroma, a dry or sweetish flavor, fine, tranquil or lively. The minimum alcohol content is 11° C. The “frizzante” type is also available.
It is a wine suitable for many occasions, mainly with appetizers, cold dishes, soups, white meat and fish. It should be drunk young in order to best appreciate its aromas and its elegance, better if served at a temperature of 10°C.
Trebbianino Trebbia Valley
Trebbianino Val Trebbia is produced from Ortrugo, Malvasia di Candia Aromatica, Moscato Bianco, Trebbianino Romagnolo and Sauvignon grapes; white grapes from “recommended” and “authorized” varieties in the province of Piacenza can also be used. Grapes cannot exceed a production of 10 tons per hectare and the maximum wine yield is 70%. It has a straw yellow or light golden yellow color, a vinous and pleasing aroma, a dry or sweetish flavor, delicate, subtle, tranquil or lively. The typologies are provided for. The minimum total alcohol content is 11°C.
It is best matched with light appetizers, dry soups, freshwater fish, omelets, served at a temperature of about 10° C.
Valnure
This wine is produced with Malvasia di Candia Aromatica, Ortrugo and Trebbiano Romagnolo grapes, however it can also be produced with white berried grapes coming from vines recommended or authorized in the province of Piacenza. In vineyards the production cannot be higher than 10 tons per hectare and the maximum wine yield is 70%. Valnure has a pale straw yellow color, a distinctive, pleasing, aromatic bouquet and a dry or sweetish or amabile, pleasing, tranquil or lively flavor. The minimum total alcohol content is 11° C. The types “frizzante” and “spumante” are available.
It is suggested to be served with appetizers, soups, fish, white meat and sweet cheese. To be served at a temperature of about 10°C.
Vin Santo
Aromatic Malvasia di Candia and/or Ortrugo and/or Sauvignon and/or Marsanne and/or Trebbiano Romagnolo: minimum 80%; grapes from other white grapes suitable for cultivation in Emilia-Romagna, entered in the approved national register of vine varieties for wine grapes, may also be used in the production of this wine. Color: straw yellow, golden; aroma: intense, aromatic, characteristic, ethereal; flavor: dry or sweet, soft, harmonious, intense, aromatic, tranquil; minimum total alcohol content by volume: 16.00% vol.
Vin Santo of Vigoleno
Colli Piacentini Vin Santo di Vigoleno is a DOC wine. Vinification, compulsory ageing, bottling and refinement in bottle must take place only within the administrative territory of the municipality of Vernasca. For Colli Piacentini Vin Santo di Vigoleno it is forbidden the use of sulfites and filtration during the various phases of vinification. The aging must be of at least 60 months of which at least 48 months in wood casks starting from November 1st of the year of production of the grapes. For both the period of aging in wood must be done in casks having a capacity not higher than 500 liters. The wine must be released for consumption exclusively in the bottle called “renana” with a capacity of 0.375 – 0.500 – 0.750, with a flush cork. Excellent with desserts.
