Fortana del Taro

The "Fortana del Taro" PGIs are red wines, also produced in the sparkling and new types.

Grapes

The main grape variety for the production of PGI wines "Fortana del Taro" is Fortana, locally called Fortanella or Eva d'Oro or Fortanina, which must be present for at least 85%. The remaining 15% can be obtained from black grapes suitable for cultivation in Emilia Romagna. Artificial gasification is prohibited for the sparkling variety.

Physicochemical and Organoleptic properties

The sparkling "Fortana del Taro" PGI wines have a light ruby red colour, accompanied by a typical fruity aroma and a dry to sweet, mouthful and semi sweet taste. The minimum total alcoholic strength by volume is 9.00% vol. The Novello version is light ruby red in colour, combined with a fruity perfume and a dry to sweet, mouthful and semi sweet taste. The minimum total alcoholic strength by volume in this case is 11.00% vol.

Grape production area

The production area consists of clayey soils, characterised by the presence of sand, limestone and organic matter, especially in the strip near the Po river and the Taro river.

Specificity and historical notes

The grape variety of the Parma countryside has gone down in history as the "Golden Grape" for the possible origin of the French Cote d'Or. The name "Fortana", on the other hand, is probably due to the vigour of the vine, naturally predisposed to growth in clayey soils. Numerous writers, from Agostino Gallo to Giancarlo Tanara, between 1500 and 1600 praise the quality of the wine produced in Parma since 1400.