Controlled designation of origin*

vini-colli-faenza

The grape varieties authorized in the provinces of Ravenna and Forlì-Cesena provide a rich mix of wines that reflect the timeless charm of their hillsides and territories and evoke the scents of times and traditions that stretch back in time.
The DOC Colli di Faenza comprises five different wines: Bianco, Pinot Bianco, Trebbiano, Rosso and Sangiovese. Each has its own distinct aromas and flavors, with its own characteristics, but they share a common personality. While the white wines should be served at a temperature between 8-10 °C and are best matched with local dishes of passatelli and tortellini, the red wines should be served between 16-18 °C and are ideal with cold cuts, lasagna and mature cheese.

A drop of history
These wines acquired DOC status fairly recently, in 1997. The charming town of Brisighella, a characteristic medieval village, gently perched among rocky pinnacles, features among the production areas.

CHARACTERISTICS

YIELD:
Maximum production of grapes per hectare:
Trebbiano 11.5 t. – Bianco and Sangiovese 9.5 t. – Rosso 9 t.
Pinot Bianco 8.5 t.
PRODUCTION AREA:
Province of Forlì/Cesena: 2 municipalities
Province of Ravenna: 5 municipalities

 

* Approved by Ministerial Decree 04.08.1997 Official Journal 204 – 02.09.1997
Amended by correction Official Journal 57 – 10.03.1998
Amended by Ministerial Decree 18.02.2000 Official Journal 59 – 11.03.2000
Amended by correction Official Journal 44 – 22.02.2006
Amended by Ministerial Decree 30.11.2011

WINE TYPES

Color: varying intensity of straw-yellow;
Aroma: intense, delicate, fruity;
Flavor: dry, sapid, harmonious;
Total minimum alcohol content by volume:11%;
Minimum total acidity: 5 g/l;
Reducing sugars: maximum 4 g/l;
Minimum net dry extract: 16 g/l;
Minimum natural alcohol content of grapes by volume: 11%.
Color: straw-yellow, sometimes with greenish highlights;
Aroma: delicate, characteristic, intense;
Flavor: dry, fresh, harmonious;
Total minimum alcohol content by volume: 11%;
Minimum total acidity: 5 g/l;
Reducing sugars: maximum 4 g/l;
Minimum net dry extract: 16 g/l;
Minimum natural alcohol content of grapes by volume: 11%.
Color: varying intensity of straw-yellow; Aroma: vinous, characteristic, pleasing;
Flavor: dry, fresh, harmonious;
Total minimum alcohol content by volume: 11.5%;
Minimum total acidity: 5 g/l;
Reducing sugars: maximum 4 g/l;
Minimum net dry extract: 16 g/l;
Minimum natural alcohol content of grapes by volume: 11.5%.
Color: intense ruby-red;
Aroma: ethereal, pleasantly grassy;
Flavor: dry, full-bodied, sometimes slightly tannic;
Total minimum alcohol content by volume: 12%;
Minimum total acidity: 4.5 g/l;
Reducing sugars: maximum 4 g/l;
Minimum net dry extract: 23 g/l;
Minimum natural alcohol content of grapes by volume: 12%.
Release for sale of the Colli di Faenza Rosso and Colli di Faenza Sangiovese will not be before April 30 of the year following the year of the grape harvest.
Riserva: 24 months of ageing from November 1 of the year the grapes were harvested.
Color: ruby-red;
Aroma: characteristic, delicate, reminiscent of violets;
Flavor: dry, harmonious, with a characteristic aftertaste;
Total minimum alcohol content by volume: 12%;
Minimum total acidity: 4.5 g/l;
Reducing sugars: maximum 4 g/l;
Minimum net dry extract: 22 g/l (25 g/l for the Riserva type);
Minimum natural alcohol content of grapes by volume: 12%.
Release for sale of the Colli di Faenza Rosso and Colli di Faenza Sangiovese will not be before April 30 of the year following the year of the grape harvest.
Riserva: 24 months of ageing from November 1 of the year the grapes were harvested.

** Release for sale of the Colli di Faenza Rosso and Colli di Faenza Sangiovese will not be before April 30 of the year following the year of the grape harvest.
Riserva: 24 months of ageing from November 1 of the year the grapes were harvested.

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Colli di Faenza data sheet Production regulations