The Colli Piacentini stretch across the hilly region of the province of Piacenza, between Val Tidone, Val Trebbia, Val Nure and Val d’Arda, in a landscape of vine-covered slopes, parallel valleys and hills that run along the northern flank of the Apennines. The altitude, the varied exposures and the shape of the valley basins give rise to a remarkable variety of microclimates: the climate is temperate sub-continental, with hot summers, good sunshine and a lively breeze, which is particularly favourable to the health of the grapes and balanced ripening.
The soils reflect the area’s complex geological history and comprise clays, marls, limestones, sandstones, sands and alluvial deposits. This variety of soil types, combined with slopes that promote drainage and the presence of calcareous soils, helps to produce wines with a distinct freshness, with profiles that vary depending on the valley and the vineyard’s aspect.
Piacenza’s winemaking tradition is rooted in a rich ampelographic heritage, in which Barbera and Croatina – locally known as Bonarda – stand out, alongside Ortrugo, aromatic Malvasia di Candia, Trebbiano Romagnolo, Moscato Bianco and Pinot Noir. Alongside the reds, characterised by structure, acidity and lively fruitiness, the region offers aromatic and savoury whites, produced as still, semi-sparkling and sparkling wines. The appellations also include regional specialities such as Monterosso Val d’Arda, Trebbianino Val Trebbia and Valnure, as well as passito wines and those intended for long ageing.
Winemaking alternates between stainless steel fermentation and secondary fermentation, enhancing both the immediate fragrance and the evolving complexity. With roots dating back to pre-Roman times, viticulture in the Colli Piacentini maintains a direct link with the local cuisine and with a rural culture that has managed to reinvent itself without losing its identity.
