The Colli di Parma DOC covers the hill belt of the province of Parma, in Emilia-Romagna: fifteen municipalities, including Langhirano, Felino, Sala Baganza, Collecchio, Fornovo di Taro, Salsomaggiore Terme and Traversetolo. It was recognised by the decree of 28 October 1982 and has about 64 hectares, with an output of 3,330 hectolitres.
A story of reds and Malvasia
Viticulture around Parma has ancient roots. The area's historic wines are the red from Barbera and Bonarda, Malvasia and Sauvignon. After the years of abandonment that followed phylloxera, the voluntary consortium for the protection of Colli di Parma wines was founded in 1982, the same year as the DOC.
Whites and sparkling wines
The Malvasia requires at least 85% Malvasia di Candia Aromatica, with Moscato up to 15%, and may be still, frizzante, sweet or sparkling. Chardonnay, Pinot Bianco, Pinot Grigio and Sauvignon require at least 95% of the grape. The Spumante without a varietal name, from Chardonnay, Pinot Bianco and Pinot Nero in any proportion, ages at least 18 months in bottle, 12 of them on the lees. The white Riservas, except Pinot Grigio, also age at least 18 months.
The reds
The Rosso combines 60 to 75% Barbera and 25 to 40% Bonarda and/or Croatina. The varietals require at least 85% of the grape: Barbera, Bonarda, Cabernet Franc, Cabernet Sauvignon, Merlot, Pinot Nero and Lambrusco, the last also frizzante and sweet. The red Riservas, except Lambrusco, age at least two years, six months of them in bottle. The appellation's minimum alcohol is 10.5%.
The frizzante Malvasia goes with prosciutto, culatello and torta fritta; the Rosso and Barbera with tortelli, boiled meats and meat dishes; the sparkling wines with aperitifs. In Emilia-Romagna, Barbera and Bonarda return in the Gutturnio of the Piacenza hills; further east are the Colli Bolognesi.
