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| Colli Piacentini |
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| Wine name |
Colli Piacentini |
| Type of wine |
Red and White wine |
| Production zone |
The northern slopes of the Tuscan-Emilian
Apennines, where the terrains consist primarily of marl,
sandstone, yellow sand and clay of the Pliocene, offers two
series of Denominazione di Origine Controllata products: the
wines of the Colli di Parma and those of the Colli
Piacentini. |
| Grapes |
Bonarda, Barbera, Malvasia, Ortrugo, Pinot
grigio, Pinot nero, Sauvignon, Malvasia di Candia aromatica,
Moscato bianco, Trebbiano romagnolo and other red and
white-grape varieties found in the vineyards |
| Ageing |
Red: minimum 9 months - White: minimum three
years |
Features, color,
smell, flavor, taste etc. |
White has straw yellow or bright golden
yellow color, vinous, appealing and at times lightly
aromatic odor and dry or sweetish, delicate, subtle and at
times lively or spritzy flavor - Red has ruby red color that
is sometimes intense; appealing and characteristic odor;
dry, sweetish or sweet, slightly tannic, fresh flavor that
is at times lively or spritzy |
| Alcoholic strength |
White 11° C - Red 11,5° C |
| Serving temp. |
White: 8 - 10° C - Red: 16 - 18° C |
| Matching foods |
Good matching for strong cheeses, desserts,
pastries and dried fruit. |
| Recommended glass |
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