The Colli di Parma

As we move south we enter the Colli di Parma, a magical land between the Enza and Stirano Rivers, at altitudes ranging between 200 and 800 meters above sea level.

Because of its geological and climatic characteristics, the viticultural qualities of the area have been known for centuries, or, to be precise, since Napoleon's time. Indeed, when Napoleon placed Maria Luisa of Austria and a group of French officials at the head of the Granducato di Parma, they took up residence in villas in the surrounding hills and began producing the fine wines that have become a tradition of the area.

The hills extend over 47 Comuni; those with the most vineyards are Langhirano (already famed for its Barbera in the 1800s), Felino, and Sala Baganza. In 1977 the producers of the Colli di Parma created a voluntary Consorzio to support their wines; the Consorzio now counts 19 members, who produce about 12,000 hectoliters of wine, most bottled as DOC.

The most prevalent autochthonous varietals are Malvasia di Candia, Moscato Bianco (often in association with Malvasia), and the Barbera-Bonarda, pair, generally blended.

Production is generally sparkling, and also includes Lambrusco, but there are also still whites and reds, some of which age well.