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The Colli Piacentini is an Italian wine region located at the western end of Emilia-Romagna. Within its boundaries are several smaller DOCs including Colli Piacentini Gutturnio, Monterosso Val D’Arda DOC, Trebbianino Val Trebbia DOC and Val Nur del Colli Piacentini DOC.
Colli di Piacentini DOC is a wine growing region that stretches from the northern alps of the Ligurian Apennines, along the border between Lombardy and Emilia, all the way up to the area that separates the provinces of Piacenza and Parma.
There are sub-zones whose names appear on bottles of Colli Piacentini wine. The most famous of these is the Gutturnio DOC, a wine made predominately from Barbera that is the only main sub-region dedicated to red wine production.
The other sub-regions are white wine DOCs including Trebbianino Val Trebbia which, despite its similar-sounding name, is not made predominately from Trebbiano but rather the obscure local grape Ortruga though up to 30% of the specific clonal variety of Trebbiano Romagnolo can be blended in. The two other white wine DOCs are Val Nur and Monterosso Val d’Arda.
Vigoleno is reserved uniquely for sweet Vin Santo wines, these all apply to both still wines and sparkling spumante and frizzante wines.
The Colli Piacentini DOC covers 9,000 acres (3,600 hectares) of hilly terrain in what is historically part of the Emilia province.
Many of the vineyards of the Colli Piacentini are planted on the rolling hills leading up to the northern slopes of the Apennine Mountains. The vineyard soils are composed of a mix of clay, marl, sand and sandstone from the Pliocene epoch.[
A wide range of grape varieties and wine styles are produced in the Colli Piacentini DOC including Cabernet Sauvignon, Pinot Nero, Barbera, Croatina and Bonarda for reds, and Chardonnay, Malvasia di Candia, Pinot Bianco, Pinot Grigio and Pignoletto for whites.
They pair well with a variety of pastas with meat sauce, cappelletti in broth, red meats, salamis and Parmigiano Reggiano.
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