Unknown Nectars for the Connoisseurs

Contributed By Roberta Riccardi - Parma, Italy

Colli di Parma Doc:

In the Northern part of the Tuscan-Emilian Apennines, on the border between the regions of Lombardy and Emilia, there is an extended vineyard land where a series of wines are produced, denominated Colli di Parma Doc. This Doc includes Rosso, Malvasia Secca (dry), Malvasia Dolce (sweet) and Sauvignon. In the production of Rosso, the Barbera grapes, known in olden days as Barbera di Langhirano, are of particular importance. Among the white wines, the most peculiar is without a doubt Malvasia Secca and Dolce, which were already exported in Napoleonic times, and much appreciated by the French connoisseurs.

Use:

Colli di Parma in the Malvasia Secca version is served in tulip-shaped medium-sized chalices at a temperature of 8°C / 46°F. It can be served with vegetable soup, egg-based dishes, fish-soup, cold cuts and Parmigiano Reggiano. Malvasia Dolce is served in large chalices at a temperature of 6-8°C / 42-46°F. Perfect with fruit and rice cakes, fruit salads, and the typical ciambella. Rosso is served in Bordeaux chalices at a temperature of 16-18°C / 60-64°F. Appropriate with baked lasagne, stuffed pasta with ragù sauce, roasted meat, cold cuts and sausages.

Preservation:

There are no rigid rules to preserve wines belonging to the Colli di Parma Doc properly: it is enough to keep the wine in a dark room, at a constant temperature of 10 to 15°C / 50-59°F. In order to keep the cork from becoming too dry, humidity must be around 70-75%. Bottles must be kept horizontal on wooden shelves.

Production:

Colli di Parma Malvasia Secca starts with fermentation of the juice which must occur far away from the grape skins. Technically the productive process of white wines is more delicate than that of red wines, since white wines are subject to macrobiotic changes and atypical fermentation, if the processes are not correctly followed. Generally, whole grapes are pressed to separate the juice from the skins and from the solid parts, reducing laceration to a minimum. Racking follows, to eliminate any suspended particles, then sulphating with sulphur anhydride and fermentation, which must not exceed 20°C / 68°F. At the end the wine is drawn off with decantation which allows it to become limpid. Once decantation is over, the wine is ready to be bottled. Malvasia Amabile or Dolce is obtained by adding a high level of sugars to the white wine, to guarantee the sweet taste of the wine. The production of the Colli di Parma Rosso is obtained by pressing the grapes, which are then put to ferment and macerate with the marc. Drawing-off separates the must from the marc, and after refinement and aging, the wine is stabilised and bottled.