Controlled designation of origin*

vini-colli-imola

This designation comprises wines with a distinctive taste, produced in municipalities that have a strongly-rooted historical and cultural heritage. We need only cite Imola, a city full of interesting sights, or Dozza, a town that has preserved much of its medieval past and charms visitors with its imposing thirteenth-century Fortress.
Sangiovese, Cabernet Sauvignon, Barbera, Trebbiano, Pignoletto and Chardonnay all feature in this this DOC with its distinct flavors that echo the diversity of the landscape of a territory that is just waiting to be explored.

A drop of history
Among the varieties that make up the designation Colli d’Imola, Barbera in particular arouses curiosity because no-one is sure whether it should be preceded by a masculine or feminine article in Italian.
Throughout the course of its history, intellectuals and men of letters have debated at length the gender of this grape variety. The author from Modena, Paolo Monelli considered it to be feminine, and Carducci agreed stating “il Barbera sounds too harsh, “while Monelli underlined his conviction with the words “Barbera. It is one of the few wines that is feminine.”

CHARACTERISTICS

GRAPE VARIETY
The controlled designation of origin “COLLI D’IMOLA” followed by one of the following specifications, Sangiovese, Cabernet Sauvignon, Barbera, Trebbiano (from Trebbiano Romagnolo), Pignoletto and Chardonnay is reserved for wines made from grapes from varieties grown on vineyards within the winery, that have at least 85% of the corresponding grape variety.
Grapes of the same color coming from varieties suitable for cultivation in the Emilia-Romagna region can be used to produce these wines either alone or in combination, up to a maximum of 15%.

YIELD:
Production of grapes per hectare: Red, Sangiovese, Barbera, Chardonnay 10 t.
Bianco Superiore and Pignoletto 11 t. – White and Trebbiano 12 t. – Cabernet Sauvignon 9 t.
PRODUCTION AREA:
Province of Bologna: 7 municipalities

 

* Approved by Ministerial Decree 01.07.1997 Official Journal 156 – 07.07.1997
Amended by Ministerial Decree 25.07.2002 Official Journal 198 – 19.08.2002
Amended by Ministerial Decree 30.11.2011

WINE TYPES

Color: straw-yellow;
Aroma: vinous, slightly fruity;
Flavor: dry, slightly-sweet, medium-sweet, sweet;
Minimum total acidity: 5 g/l.
Minimum dry extract: 16 g/l;
Total minimum alcohol content by volume: 10.5%.
A sparkling version is also produced.
Color: yellow, straw-yellow;
Aroma: vinous, slightly fruity;
Flavor: good body, dry, harmonious;
Total minimum alcohol content by volume:11%;
Minimum total acidity: 4.5 g/l;
Maximum reducing sugars: 4 g/l;
Minimum dry extract: 18 g/l.
Color: varying intensity of straw-yellow;
Aroma: vinous, pleasant;
Flavor: dry, slightly-sweet, sapid, harmonious;
Total minimum alcohol content by volume: 10.5%;
Minimum total acidity: 5 g/l;
Minimum dry extract: 16 g/l.
A sparkling version is also produced.
Color: light straw-yellow, sometimes with greenish highlights;
Aroma: vinous, delicate, varietal;
Flavor: dry, slightly-sweet, harmonious;
Total minimum alcohol content by volume: 10.5%;
Minimum total acidity: 5 g/l;
Minimum dry extract: 16 g/l.
A sparkling version is also produced.
Color: varying intensity of straw-yellow;
Aroma: vinous, delicate, varietal;
Flavor: dry, slightly-sweet, harmonious;
Total minimum alcohol content by volume: 10.5%;
Minimum total acidity: 4 g/l;
Minimum dry extract: 16 g/l.
A sparkling version is also produced.
Color: ruby-red verging on garnet with age;
Aroma: vinous, intense;
Flavor: dry, slightly-sweet, medium-sweet, sweet;
Total minimum alcohol content by volume: 10.5%;
Minimum total acidity: 4.5 g/l;
Minimum dry extract: 20 g/l.
Riserva: Rosso, Sangiovese, Cabernet-Sauvignon.
Aged for a compulsory period of at least 18 months from November 1 of the year the grapes were grown.
Maximum reducing sugars: 4 g/l.
Color: red, ruby-red;
Aroma: vinous, intense, fruity;
Flavor: dry, rounded, sapid, harmonious;
Total minimum alcohol content by volume: 11%;
Maximum reducing sugars: 10 g/l;
Minimum total acidity: 4.5 g/l;
Minimum dry extract: 18 g/l.
Color: ruby-red, sometimes with purple rim; Aroma: vinous, with a delicate perfume;
Flavor: full, dry, harmonious;
Total minimum alcohol content by volume: 11%;
Maximum reducing sugars: 4 g/l;
Minimum total acidity: 4.5 g/l;
Minimum dry extract: 20 g/l.
Aged for a compulsory period of at least 18 months from November 1 of the year the grapes were grown.
Maximum reducing sugars: 4 g/l.
Color: ruby-red verging on garnet with age;
Aroma: vinous, with varietal characteristics;
Flavor: full, dry, harmonious;
Total minimum alcohol content by volume: 11%;
Minimum total acidity: 4.5 g/l;
Maximum reducing sugars: 4 g/l;
Minimum dry extract: 20 g/l.
Aged for a compulsory period of at least 18 months from November 1 of the year the grapes were grown.
Maximum reducing sugars: 4 g/l.
Color: intense red verging on purple;
Aroma: vinous, with varietal characteristics;
Flavor: full, dry, slightly-sweet, harmonious;
Total minimum alcohol content by volume: 11%;
Minimum total acidity: 4.5 g/l;
Minimum dry extract: 18 g/l.
A sparkling version is also produced.

** Riserva: Rosso, Sangiovese, Cabernet-Sauvignon
aged for a compulsory period of at least 18 months from November 1 of the year the grapes were grown.
Maximum reducing sugars: 4 g/l.

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Colli d’Imola DOC data sheet Production regulations