Region: Emilia Romagna
History: Established in 1997
Vineyard Area: 6 ha / 15 acres (2013, V)
Production: 89 hl (total 2013/14, V); avg. 700 cases bottled annually
Principal White Grape Varieties: Malvasia, Trebbiano
Principal Red Grape Varieties: Barbera, Bonarda, Fortana
Styles and Wine Composition:
WHITE WINES
- Bianco (Wh, WhFr, WhSw, WhFrSw): Minimum 60% Malvasia Bianca di Candia Aromatica and/or Trebbiano Romagnolo + OAWG
- Varietals (Wh, WhFr, WhSw, WhFrSw): Minimum 85% Bervedino, Marsanne, Moscato, or Trebbiano + OAWG
ROSATO WINES
- Rosato (Ro, RoFr, RoSw, RoFrSw): Minimum 60% Barbera and/or Fortana + OAG
RED WINES
- Rosso (Rd, RdFr, RdSw, RdFrSw): Minimum 70% Barbera and/or Bonarda + OARG
- Fortana (Rd, RdFr, RdSw, RdFrSw): Minimum 85% Fortana + OARG
DESSERT AND SPECIALTY WINES
- Mosto Bianco di Uve Parzialmente Fermentato (WhFrSw): Same as Bianco and white varietals
- Mosto Rosato di Uve Parzialmente Fermentato (RoFrSw): Same as Rosato
- Mosto Rosso di Uve Parzialmente Fermentato (RdFrSw): Same as Rosso and red varietals
- Passito (Wh, WhSw): Minimum 85% Moscato + OAWG
Significant Production Rules:
- Zone of production: Defined area in the province of Piacenza
- Minimum alcohol level: 1.0% for Mosto di Uve Parzialmente Fermentato (10.5% potential); 10.0% for all varietals except Marsanne; 10.5% for Bianco, Marsanne, and Rosato; 11.0% for Rosso; 15.0% potential for Passito
- Maximum alcohol level: 6.3% for Mosto di Uve Parzialmente Fermentato
- Residual sugar: Minimum 30 g/l (3.0%) for Passito
- Aging: No minimums specified
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