Bearing one of the most recent Protected Designation of Origin label awarded to the Piedmont Region, this wine is produced in some of the municipalities of the Province of Turin, and refer to the following wines:
"Collina Torinese" red
"Collina Torinese" Barbera
"Collina Torinese" Bonaria
"Collina Torinese" Malvasia
"Collina Torinese" Pelaverga or Cari
For the "Red" wines, there may also be a "Novello" (young) designation on the label according to norms in force for young wines.
Production Area
About 30 hill towns in the Province of Turin.
Characteristics
Physical characteristics
- Grape variety:
- Barbera: minimum 60%;
Freisa: minimum 25%;
this wine can be produced also with blends of other red berry cultivars, up to a maximum of 15%;
Sensory and organoleptic characteristics
- Colour:
- more or less intense ruby red;
- Smell:
- intense and typically vinous;
- Taste:
- harmoniously dry;
Winemaking characteristics
- Minimum non-reducing extract:
- 18.0 g/l;
- Minimum total alcoholic strength by volume:
- 10.50% vol;
- Total minimum acidity:
- 4.5 g/l;
Recognition
D.O.C. Approval: M.D. 14 October 1999, amended by M.D. 22 April 2009, G.U. 110 of 14 May 2009.
Pairing
These wines can be served as an all-around wine, and are furthermore suitable for salami in general: sausages and hams and local cheeses like the Bra, Raschera, Grana Padano, Toma Piemontese - to be consumed within 3 years from the harvest date, and served at 16-18° in long goblets. The Red and the Bonarda can be paired with the bagna-caoda and tripe, the Barbera with agnolotti. Instead the Malvasia and Pelaverga are dessert wines, matchable also with fresh cheeses: Robiola di Roccaverano and fresh goat cheeses, with rice dishes, with aspargus and cardoons.The Collina Torinese wines must be served at 13-14° in medium capacity flared goblets.
