法定产区(DOCG,DOC,IGT)

Colli Piacentini DOC

2016-05-09 09:55:42来源:意酒网

History: Established as a DOC in 1967
Vineyard Area: 2,610 ha / 6,447 acres (2013, V)
Production: 85,925 hl (total 2013/14, V); avg. 993,600 cases bottled annually
Principal White Grape Varieties: Chardonnay, Malvasia, Marsanne, Moscato, Ortrugo, Pinot Grigio, Sauvignon Blanc, Trebbiano
Principal Red Grape Varieties: Barbera, Cabernet Sauvignon, Croatina, Pinot Nero
Styles and Wine Composition:

Chardonnay (Wh, WhFr): Minimum 85% Chardonnay + OAWG
Malvasia (Wh, WhSw, WhFr, WhFrSw): Minimum 85% Malvasia di Candia Aromatica + OAWG
Monterosso from subzone Val d’Arda only (Wh, WhSw, WhFr, WhFrSw): 20–50% Malvasia and/or Moscato Bianco; 20–50% Ortrugo and/or Trebbiano Romagnolo; maximum 30% Bervedino, Sauvignon Blanc, and/or OAWG
Pinot Grigio (Wh, WhFr): Minimum 85% Pinot Grigio + OAWG
Sauvignon (Wh, WhFr): Minimum 85% Sauvignon Blanc + OAWG
Trebbianino from subzone Val Trebbia only (Wh, WhFr): 35–65% Ortrugo; 10–20% Malvasia and/or Moscato Bianco; 15–30% Sauvignon Blanc and/or Trebbiano Romagnolo; maximum 15% OAWG
Valnure from subzone Valnure only (Wh, WhSw, WhFr, WhFrSw): 20–50% Malvasia; 20–65% Ortrugo and/or Trebbiano; maximum 15% OAWG

Barbera (Rd, RdFr): Minimum 85% Barbera + OARG
Bonarda (Rd, RdSw, RdFr, RdFrSw): Minimum 85% Croatina (locally Bonarda) + OARG
Cabernet Sauvignon (Rd): Minimum 85% Cabernet Sauvignon + OARG
Pinot Nero (Rd, RdFr): Minimum 85% Pinot Nero + OARG
Novello (Rd): Minimum 60% Barbera, Croatina, and/or Pinot Nero; maximum 40% OARG

Chardonnay Spumante (WhSp): Minimum 85% Chardonnay + OAWG
Malvasia Spumante (WhSp, WhSpSw): Minimum 85% Malvasia di Candia Aromatica + OAWG
Monterosso Spumante from subzone Val d’Arda only (WhSp): 20–50% Malvasia and/or Moscato Bianco; 20–50% Ortrugo and/or Trebbiano Romagnolo; maximum 30% Bervedino, Sauvignon Blanc, and/or OAWG
Pinot Grigio Spumante (WhSp): Minimum 85% Pinot Grigio + OAWG
Trebbianino Spumante from subzone Val Trebbia only (WhSp): 35–65% Ortrugo; 10–20% Malvasia and/or Moscato Bianco; 15–30% Sauvignon Blanc and/or Trebbiano Romagnolo; maximum 15% OAWG
Valnure Spumante from subzone Valnure only (WhSp): 20–50% Malvasia; 20–65% Ortrugo and/or Trebbiano; maximum 15% OAWG

Passito (WhSw): Minimum 85% Malvasia + OAWG
Vin Santo (Wh, WhSw): Minimum 80% Ortrugo, Malvasia, Marsanne, Sauvignon Blanc, and/or Trebbiano + OAWG
Vin Santo di Vigoleno from subzone Vigoleno only (WhSw): Minimum 60% Melara and/or Santa Maria; maximum 40% Bervedino, Ortrugo, and/or Trebbiano

Subzones:

Significant Production Rules:

Grapes for Vin Santo and Passito must be dried on or off the vine—only off the vine on mats for Vin Santo di Vigoleno—to achieve a minimum sugar level of 230 g/l (23.0%) for Malvasia Passito, 260 g/l (26.0%) for Vin Santo, and 300 g/l (30.0%) for Vin Santo di Vigoleno, and can be pressed only after December 1
Spumante wines may undergo second fermentation either in bottles or in autoclaves
Minimum alcohol level: 4.5% for Malvasia tranquillo (10.5% potential); 4.5% for Passito (14.0% potential); 10.5% for Malvasia frizzante and Malvasia Spumante; 10.5% for Vin Santo di Vigoleno (18.0% potential); 11.0% for Chardonnay, Monterosso, Pinot Grigio, Sauvignon, Trebbianino, Valnure, Novello, and all spumanti except Malvasia and Pinot Nero; 11.5% for Barbera, Bonarda, Pinot Nero, and Pinot Nero Spumante; 12.0% for Cabernet Sauvignon; 16.0% potential for Vin Santo
Residual sugar: Maximum 17 g/l (1.7%) for frizzante versions of Chardonnay, Pinot Grigio, Sauvignon, Trebbianino, Barbera, and Pinot Nero; Malvasia Spumante can range from brut to dolce; other spumanti can range from brut to demisec
Aging: For Malvasia Passito, minimum approx. 7–9 months (ERD = September 1, V+1); for Vin Santo, minimum 4 years, including 3 years in barrel (ERD = November 1, V+4); for Vin Santo di Vigoleno, minimum 5 years, including 4 years in barrel (ERD = November 1, V+5)

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