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Colli Piacentini Wines
e d W i n e
u t t u r n i s a r k l i n g D O C
Type: Sparkling red wine
Grapes: 55% Barbera – 45% Croatina
Planting year: 1998
Training system: Guyot
Soil: Medium texture, clayey
Average yield per hectare: 80 HL
Alcohol content: 12.5% vol.
Serving temperature: 16 ° C
Organoleptic characteristics: bright ruby red color. Fresh, vinous, fruity aroma, with a characteristic scent of wild berries. Rich, persistent, full-bodied taste.
Pairings: cured meats, pasta with tomato sauce and meat sauce, roast pork cup
u t t u r n i S p e r i o r e D O C
Type: Still red wine
Grapes: 55% Barbera – 45% Croatina
Planting year: 1990
Training system: Guyot
Soil: Medium texture, clayey
Average yield per hectare: 70 HL
Alcoholic content: 13,0% vol.
Serving temperature: 18 ° C
Organoleptic characteristics: bright ruby red color. Fresh, vinous, fruity aroma. Rich, full-bodied and persistent flavor.
Pairings: various types of cold cuts, aged cheeses, roasts.
o l c e P e r o n B o n a r d a s w e s a r k l i n g
Type: Sweet sparkling red
Grapes: 100% Croatina (Bonarda)
Planting year: 1998
Training system: Guyot
Soil: Medium texture tending to clayey
Average production per hectare: 80 HL
Alcohol: 5% vol.
Serving temperature: 12 ° C
Organoleptic characteristics: bright ruby red color tending to purple. Fruity aroma, with a characteristic aroma of berries and violets. Very sweet, full and persistent taste.
Pairings: fruit and fruit tarts, jam tarts, chocolate.
o n a r d a p a k l i n g C o l l i c n t i n i D O C
Type: Sparkling red
Grapes: 100% Croatina (Bonarda)
Planting year: 1998
Training system: Guyot
Soil: Medium texture tending to clayey
Average production per hectare: 80 HL
Alcohol content: 13.0% vol.
Serving temperature: 16 ° C
Organoleptic characteristics: bright ruby red color tending to purple. Fresh, vinous, fruity bouquet with a characteristic scent of wild berries and violets. Rich, persistent, full-bodied taste.
Pairings: pasta with tomato and meat sauce, roasts and other meats in general.
a r o n a r d a r b e r a s p a r k g I G T
Sparkling red wine obtained from Barbera grape vineyards.
It is lively and savory, suitable to accompany pasta with meat sauce and lasagna.
Colli Piacentini Wines
h i e W i e s
h a r d o n n y p a r k l i n g C o l P a c e n t i n i D O C
Type: Sparkling white wine
Grapes: 100% Chardonnay
Planting year: 2000
Training system: Guyot
Soil: Medium texture, calcareous
Average yield per hectare: 80 HL
Alcohol content: 11.5% vol.
Serving temperature: 8 ° C
Organoleptic characteristics: straw yellow color. Slight hints of bread crust and vanilla flowers, almond. Fresh and round taste.
Pairings: perfect as an aperitif or throughout a meal, it is a pleasant accompaniment to delicate appetizers, fish first courses, risottos, fish dishes, white meats and medium aged cheeses. Also ideal as an after-meal.
r t r u g o p a k l i n g C o l l i c n t i n i D O C
Type: Sparkling white wine
Variety: 100% Ortrugo
Planting year: 2001
Training system: Guyot
Soil: Medium texture, calcareous
Average yield per hectare: 90 HL
Alcohol content: 11.0% vol.
Serving temperature: 8-10 ° C
Organoleptic characteristics: straw yellow color, fresh and delicate aroma, reminiscent of apple; dry, savory, clean and lively flavor
Pairing: aperitifs, vegetable soups, fish soups, fish dishes.
a l v a s i a s w e t s p a r k l i n g T
Type: Sweet sparkling white wine
Grape variety: 100% aromatic Malvasia di Candia
Planting year: 1995
Training system: Guyot
Soil: Medium texture, calcareous
Average yield per hectare: 90 HL
Alcohol content: 4% vol.
Serving temperature: 7 ° C
Organoleptic characteristics: intense straw yellow color. Fine and delicate aroma, with hints of rose and citrus. Velvety, persistent, complex taste.
Pairings: Fruit and fruit tarts, jam tarts and dry pastries.
a l v a s i a s p r k l i n g C o l l i a e n t i n i D O C
Type: Sparkling white wine
Grape variety: 100% aromatic Malvasia di Candia
Planting year: 1995
Training system: Guyot
Soil: Medium texture, calcareous
Average yield per hectare: 90 HL
Alcohol content: 11.5% vol.
Serving temperature: 8-9 ° C
Organoleptic characteristics: bright straw yellow color, the nose is fresh and intense, and has hints of mint, passion fruit and lyches. The perfume has an intense aroma of Malvasia. It is a dry, fragrant, pleasantly complex, persistent, round and structured aromatic wine.
Pairings: salami, tasty appetizers, medium-aged cheeses, fish dishes.
l u c e o w i t s t i l l
Type: Still white wine
Grapes: 50% Ortrugo 40% Chardonnay 10% other white grapes
Planting year: 2001
Training system: Guyot
Soil: Medium texture, calcareous
Average yield per hectare: 90 HL
Alcoholic content: 12,0% vol.
Serving temperature: 8-10 ° C
Organoleptic characteristics: straw yellow color, fresh and delicate aroma; dry, savory, slightly spicy and clean flavor.
Pairing: aperitifs, vegetable soups, fish soups, fish dishes.