Introducing Emilia Romagna Part 1: the region and Colli Piacentini

 In Regions

Emilia Romagna was declared “region” in 1860 from the ashes of so many duckys: Parma, Piacenza, Modena, Reggio and Ferrara, plus Papal State’s properties. Starting from this assumption, to talk about wine of Emilia Romagna means to talk about many different grapes, styles, different cultures of winemaking in a perfect harmony.


We are in the central Italy, right down north regions like Lombardia and Veneto, where Emilia Romagna represents a sort of bridge, west to east coast, between north and south Italy. Remember not to confuse the two souls of this controversial region: there is the Emilia part and the Romagna part, but we are going deeper in this matter through the wines.

We start from Emilia, where in the north-west there are the Colli Piacentini – a hillside – and this part, together with Oltrepò Pavese in Lombardia and Colli Tortonesi and Monferrato in Piemonte, sets up a huge geographical among these three regions. The most representative wine in this part of Emilia is Colli Piacentini Gutturnio, a red from barbera and croatina grape, not far from the reds of the Lombardia’s Oltrepò Pavese. It is full-body that can age for 5-8 years and it goes lovely with local cold cuts, a real speciality here. Beyond the Gutturnio we have a long list of wines under the denomination Colli Piacentini: the Ortrugo, a light white, sometimes sparkling; the Monterosso Val d’Arda, white from malvasia di Candia, moscato, trebbiano and ortrugo grapes; the Trebbianino Val Trebbia, the Val Nure, two others whites based on the local ortrugo grape. Among the reds – always Colli Piacentini denomination –  there is the Bonarda, Barbera and few international like Pinot Nero, Cabernet Sauvignon, all produced with a modern French style. 




Photo Credits:

Jakob Montrasio © 

Bruno © 

Sergio Barbieri © 

Nicola ©

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