 |
| Colli di Parma |
|
 |
|
| Wine name |
Colli di Parma |
| Type of wine |
Red and White wine |
| Production zone |
The northern slopes of the Tuscan-Emilian
Apennines, between the regional border separating Lombardy
from Emilia and the provincial border between Reggio Emilia
and Parma, form a relatively homogeneous viticultural area |
| Grapes |
Malvasia di Candia aromatico, Moscato Bianco,
Sauvignon, Barbera, Bonarda piemontese and Croatina, and
other recommended red-grape varieties |
| Ageing |
For consumption within the year |
Features, color,
smell, flavor, taste etc. |
Sauvignon type has straw yellow color,
delicate, refined, aromatic and characteristic odor and dry,
full-bodied, fresh, balanced and at times spritzy flavor
with a bitterish aftertaste. Malvasia type can be Amabile,
with appealing, quite aromatic and characteristic odor and
sweet, balanced, fruity, characteristic and naturally fizzy
flavor, or Dry, whit pleasant and aromatic odor and dry,
harmonious, still or spritzy flavor. Red has ruby red color,
vinous and characteristic odor and dry, sapid, balanced and
lightly spritzy flavor |
| Alcoholic strength |
White 10,5° C - Red 11° C |
| Serving temp. |
White: 8 - 10° C - Red: serve at room
temperature |
| Matching foods |
Optimum with vegetable purée, eggs, fish
soup, salami and Parmigiano Reggiano |
| Recommended glass |
 |
| |
|
| |
|
| |
|
| |
|
|
| |
|
|
 |
