Various types of wines are produced in the province of Reggio Emilia. For clarity, they can be divided into the following categories:
Colli di Scandiano e di Canossa DOC| "Reggiano"
Bianco Spumante: foam: fine and persistent colour: white with a slight tendency toward straw yellow bouquet: characteristic, fruity, floral flavour: sapid, fresh, harmonious, velvety, soft total minimum alcohol content by volume: 11.00% vol. maximum sugars according to EU regulations total minimum acidity: 6.0 g/l minimum net dry extract: 16.0 g/l. |
"Reggiano"
Rosso colour: red bouquet: characteristic, fruity, floral flavour: dry, semi-dry, semi-sweet, sweet, pleasant, full-bodied total minimum alcohol content by volume: 10.50% vol. effective minimum alcohol content by volume: 5.50% vol. total minimum acidity: 6.0 g/l minimum net dry extract: 20.0 g/l Can also be sparkling type. Ageing in wooden barrels is also allowed. |
| "Reggiano"
Rosso Novello Must be obtained using at least 50% of wine from carbonic maceration of the grapes ??. Upon release for consumption, Reggiano Rosso Novello must have the following characteristics: colour: red bouquet: vinous, intense, fruity flavour: sapid, still total minimum alcohol content by volume: 11.00% vol. total minimum acidity: 5.0 g/l minimum net dry extract: 20.0% g/l | "Reggiano"Lambrusco: colour: rosé, more or less bright; red from ruby red to deep red bouquet: pleasant, characteristic, varying from fruity to floral flavour: dry, semi-dry, semi-sweet, sweet, fresh, pleasant, characteristic total minimum alcohol content by volume: 10.50% vol. effective minimum alcohol content by volume: 5.50% vol. total minimum acidity: 6.0 g/l minimum net dry extract: 18.0 g/l Can also be sparkling type. |
| "Reggiano" Lambrusco Salamino: colour: rosé or red bouquet: pleasant, characteristic, varying from fruity to floral flavour: dry, semi-dry, semi-sweet, sweet, fresh, pleasant, characteristic total minimum alcohol content by volume: 10.50% vol. effective minimum alcohol content by volume: 5.50% vol. total minimum acidity: 6.0 g/l minimum net dry extract: 18.0 g/l Can also be sparkling type. | "Reggiano"Lambrusco novello: Must be obtained using at least 50% of wine from carbonic maceration of the grapes. Upon release for consumption, Reggiano Lambrusco Novello must have the following characteristics: colour: red bouquet: vinous, intense, fruity flavour: sapid, still total minimum alcohol content by volume: 11.00% vol. total minimum acidity: 5.5 g/l minimum net dry extract: 20.0 per 1000 |
