Viticulture in Piacenza has its roots of tradition and vocation in history.
Some archaeological finds testify to the presence of Vitis Vinifera in remote times between the tenth and seventh centuries BC.
To date, twenty-five vines are cultivated. Among these only four are the principles of viticulture in Piacenza: Barbera and Croatina red grapes, Malvasia di Candia Aromatica and Ortrugo white grapes.
In detail:
Malvasia di Candia Aromatica
The hills of Piacenza are the territory of choice for Malvasia di Candia Aromatica, produced in the types still, sparkling, sparkling and passito. The particularly rich and complex aromatic content of this variety, the continental climate that allows an excellent drying of the grapes and the craftsmanship of the Piacenza winemakers give this wine great quality and personality, which has its most intense expression in Vin Santo.
The sparkling Malvasia can favorably meet a salami such as coppa, appetizers and first courses rich in aromas. The still version can be combined with foie gras and shellfish; A splendid combination also with medium-aged cheeses, in particular the whole world of goats.

Ortrugo (Italy)
Autochthonous, vigorous and productive vine of the Colli Piacentini. With it are elaborated dry, sparkling or sparkling wines, pleasant and drinkable. The Ortrugo DOC Colli Piacentini is produced in sparkling, still, sparkling versions, has a light straw yellow color tending to greenish, a delicate and characteristic flavor, with a dry bitter aftertaste. Served at the ideal temperature of about 9 ° C, it is excellent as an aperitif or as a wine for the whole meal, it goes well with lean appetizers, dry pasta and risotto with sauces and vegetables.

Barbera
Descendant of Vitis Montisferratensis, Barbera is a generous grape variety that provides a high quality product if grown at low altitudes, with good exposures and soils with moderate fertility.

Croatina
Locally called Bonarda, Croatinga is a vine of unknown origin, but which can be considered of ancient settlement. Due to its characteristics, it is well suited to be used in blends with other vines, such as Barbera in the production of Gutturnio. It is the “mother” variety of sparkling red wines, unique typicality of our territories.

From the blend of Barbera and Croatina we obtain Gutturnio, undoubtedly the main red wine from Piacenza, produced in the sparkling types, Superiore and Riserva. The production area is completely hilly and crosses from west to east all the territory of Piacenza. The name Gutturnio derives from “Gutturnium”, a silver cup used by the Romans that was found in the sands of the Po in 1878. The Gutturnium was filled with wine, passed from hand to hand among the diners to drink in turn as a symbol of fraternity and friendship.
Gutturnio goes well with Piacentini DOP cured meats and to robust and tasty meat dishes such as the typical Picula ad cavall, stewed horse meat dish with vegetables, and Coppa arrosto, fresh pork cup baked in the oven after being aged and flavored for a couple of days.