DOC · Emilia-Romagna

Colli d'Imola

Colli d'Imola DOC (Emilia-Romagna) at a glance: 16 recorded wine types, with the main requirements from the official production specification. Listed types include Barbera and Barbera Frizzante. The technical sections cover grape yields, minimum maturation, market-release rules for the relevant wine types.

✓ Verified· September 2026

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Production rules at a glance

Quick overview of the key requirements. Values and conditions can vary by wine type: consult the detailed rules and official source.

RegionEmilia-RomagnaProvinceBologna

Wine typesBarbera, Barbera Frizzante, Bianco, Bianco Frizzante, Bianco Superiore, Cabernet Sauvignon, Cabernet Sauvignon Riserva, Chardonnay, Chardonnay Frizzante, Rosso, Rosso Novello, Rosso Riserva, Sangiovese, Sangiovese Riserva, Trebbiano, Trebbiano Frizzante

Grape varieties / compositionVaries by wine type: see the comparison below

Maximum grape yield12 t/haMaximum wine yield84 hl/ha

Minimum planting density3,330 vines/haMinimum alcoholic strength11.5% vol

Ageing18 monthsMinimum ageing in wood—

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Wine type A · referenceWine type B · comparison

ParameterBarberaBarbera FrizzanteΔ vs A

ColourRedRed—

Grape varietiesBarbera min 85%Barbera min 85%—

Maximum grape yield10 t/ha10 t/ha0 t/ha (0%)

Maximum wine yield70 hl/ha70 hl/ha0 hl/ha (0%)

Minimum planting density3,330 vines/ha3,330 vines/ha0 vines/ha (0%)

Ageing———

Minimum ageing in wood———

Minimum alcoholic strength11.5% vol11.5% vol0% vol (0%)

Minimum total acidity4.5 g/l4.5 g/l0 g/l (0%)

Minimum sugar-free extract18 g/l18 g/l0 g/l (0%)

Release for consumption———

ABarberaBBarbera Frizzante

Colour

ARed

BRed

Δ vs A—

Grape varieties

ABarbera min 85%

BBarbera min 85%

Δ vs A—

Maximum grape yield

A10 t/ha

B10 t/ha

Δ vs A0 t/ha (0%)

Maximum wine yield

A70 hl/ha

B70 hl/ha

Δ vs A0 hl/ha (0%)

Minimum planting density

A3,330 vines/ha

B3,330 vines/ha

Δ vs A0 vines/ha (0%)

Ageing

A—

B—

Δ vs A—

Minimum ageing in wood

A—

B—

Δ vs A—

Minimum alcoholic strength

A11.5% vol

B11.5% vol

Δ vs A0% vol (0%)

Minimum total acidity

A4.5 g/l

B4.5 g/l

Δ vs A0 g/l (0%)

Minimum sugar-free extract

A18 g/l

B18 g/l

Δ vs A0 g/l (0%)

Release for consumption

A—

B—

Δ vs A—

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Common questions

When can Colli d'Imola wine be released for sale?

The permitted release depends on the rules for the specific wine type and, where required, its vintage. Check the official specification and the calculator where applicable.

TECHNICAL DATA

Structured data by wine type

Product specification source · expandable detail

Data by wine type

Numeric values come from the shared structured database. Official names, geographical names and regulatory wording are kept in Italian where appropriate.

Barbera

Grape compositionBarbera min 85%

Viticulture

RuleYieldPlanting densityNatural alcoholOfficial condition (IT)

General10 t/ha3,330 vines/ha11%—

Winemaking

StageGrape-to-wine yieldMaximum wine yieldOfficial rule / area (IT)

Winemaking70%70 hl/haZona Art.3 e intera provincia di Bologna; frizzanti anche elaborazione/imbottigliamento nelle province Bologna, Forlì, Ravenna e Modena

Characteristics at release

ColourMinimum alcoholic strengthMinimum total acidityMinimum sugar-free extract

rosso carico tendente al violaceo;11.5% vol4.5 g/l18 g/l

Barbera Frizzante

Grape compositionBarbera min 85%

Viticulture

RuleYieldPlanting densityNatural alcoholOfficial condition (IT)

General10 t/ha3,330 vines/ha10.5%—

Winemaking

StageGrape-to-wine yieldMaximum wine yieldOfficial rule / area (IT)

elaborazione frizzante70%70 hl/haPresa di spuma e stabilizzazione nella zona prevista dall’Art.5

Characteristics at release

ColourMinimum alcoholic strengthMinimum total acidityMinimum sugar-free extract

rosso carico tendente al violaceo;11.5% vol4.5 g/l18 g/l

Bianco

Grape composition—

Viticulture

RuleYieldPlanting densityNatural alcoholOfficial condition (IT)

General12 t/ha3,330 vines/ha10.5%—

Winemaking

StageGrape-to-wine yieldMaximum wine yieldOfficial rule / area (IT)

Winemaking70%84 hl/haZona Art.3 e intera provincia di Bologna; frizzanti anche elaborazione/imbottigliamento nelle province Bologna, Forlì, Ravenna e Modena

Characteristics at release

ColourMinimum alcoholic strengthMinimum total acidityMinimum sugar-free extract

giallo paglierino;11% vol5 g/l16 g/l

Bianco Frizzante

Grape composition—

Viticulture

RuleYieldPlanting densityNatural alcoholOfficial condition (IT)

General12 t/ha3,330 vines/ha10%—

Winemaking

StageGrape-to-wine yieldMaximum wine yieldOfficial rule / area (IT)

elaborazione frizzante70%84 hl/haPresa di spuma e stabilizzazione nella zona prevista dall’Art.5

Characteristics at release

ColourMinimum alcoholic strengthMinimum total acidityMinimum sugar-free extract

giallo paglierino;11% vol5 g/l16 g/l

Bianco Superiore

Grape composition—

Viticulture

RuleYieldPlanting densityNatural alcoholOfficial condition (IT)

General11 t/ha3,330 vines/ha11%—

Winemaking

StageGrape-to-wine yieldMaximum wine yieldOfficial rule / area (IT)

Winemaking70%77 hl/haZona Art.3 e intera provincia di Bologna; frizzanti anche elaborazione/imbottigliamento nelle province Bologna, Forlì, Ravenna e Modena

Characteristics at release

ColourMinimum alcoholic strengthMinimum total acidityMinimum sugar-free extract

giallo, paglierino;11.5% vol4.5 g/l18 g/l

Cabernet Sauvignon

Grape compositionCabernet sauvignon min 85%

Viticulture

RuleYieldPlanting densityNatural alcoholOfficial condition (IT)

General9 t/ha3,330 vines/ha11%—

Winemaking

StageGrape-to-wine yieldMaximum wine yieldOfficial rule / area (IT)

Winemaking70%63 hl/haZona Art.3 e intera provincia di Bologna; frizzanti anche elaborazione/imbottigliamento nelle province Bologna, Forlì, Ravenna e Modena

Characteristics at release

ColourMinimum alcoholic strengthMinimum total acidityMinimum sugar-free extract

rosso rubino che acquista riflessi granati con l’invecchiamento;11.5% vol4.5 g/l20 g/l

Cabernet Sauvignon Riserva

Grape compositionCabernet sauvignon min 85%

Viticulture

RuleYieldPlanting densityNatural alcoholOfficial condition (IT)

General9 t/ha3,330 vines/ha11%—

Winemaking

StageGrape-to-wine yieldMaximum wine yieldOfficial rule / area (IT)

Winemaking70%63 hl/haZona Art.3 e intera provincia di Bologna; frizzanti anche elaborazione/imbottigliamento nelle province Bologna, Forlì, Ravenna e Modena

Ageing

TypeTotalWoodBottle / lees

invecchiamento Riserva18 months——

Minimum total 18 months: 0 months are assigned to a specific minimum stage; the remaining 18 months form part of the overall period without a specified minimum stage.

Characteristics at release

ColourMinimum alcoholic strengthMinimum total acidityMinimum sugar-free extract

rosso rubino che acquista riflessi granati con l’invecchiamento;11.5% vol4.5 g/l20 g/l

Chardonnay

Grape compositionChardonnay min 85%

Viticulture

RuleYieldPlanting densityNatural alcoholOfficial condition (IT)

General10 t/ha3,330 vines/ha10.5%—

Winemaking

StageGrape-to-wine yieldMaximum wine yieldOfficial rule / area (IT)

Winemaking70%70 hl/haZona Art.3 e intera provincia di Bologna; frizzanti anche elaborazione/imbottigliamento nelle province Bologna, Forlì, Ravenna e Modena

Characteristics at release

ColourMinimum alcoholic strengthMinimum total acidityMinimum sugar-free extract

paglierino più o meno carico;11.5% vol4 g/l16 g/l

Chardonnay Frizzante

Grape compositionChardonnay min 85%

Viticulture

RuleYieldPlanting densityNatural alcoholOfficial condition (IT)

General10 t/ha3,330 vines/ha10%—

Winemaking

StageGrape-to-wine yieldMaximum wine yieldOfficial rule / area (IT)

elaborazione frizzante70%70 hl/haPresa di spuma e stabilizzazione nella zona prevista dall’Art.5

Characteristics at release

ColourMinimum alcoholic strengthMinimum total acidityMinimum sugar-free extract

paglierino più o meno carico;11.5% vol4 g/l16 g/l

Rosso

Grape composition—

Viticulture

RuleYieldPlanting densityNatural alcoholOfficial condition (IT)

General10 t/ha3,330 vines/ha10.5%—

Winemaking

StageGrape-to-wine yieldMaximum wine yieldOfficial rule / area (IT)

Winemaking70%70 hl/haZona Art.3 e intera provincia di Bologna; frizzanti anche elaborazione/imbottigliamento nelle province Bologna, Forlì, Ravenna e Modena

Characteristics at release

ColourMinimum alcoholic strengthMinimum total acidityMinimum sugar-free extract

rosso rubino che acquista riflessi granati con l’invecchiamento;11.5% vol4.5 g/l20 g/l

Rosso Novello

Grape composition—

Viticulture

RuleYieldPlanting densityNatural alcoholOfficial condition (IT)

General10 t/ha3,330 vines/ha10%—

Winemaking

StageGrape-to-wine yieldMaximum wine yieldOfficial rule / area (IT)

Winemaking70%70 hl/haAlmeno 50% del vino da macerazione carbonica

Characteristics at release

ColourMinimum alcoholic strengthMinimum total acidityMinimum sugar-free extract

rosso, rubino;11% vol4.5 g/l18 g/l

Rosso Riserva

Grape composition—

Viticulture

RuleYieldPlanting densityNatural alcoholOfficial condition (IT)

General10 t/ha3,330 vines/ha10.5%—

Winemaking

StageGrape-to-wine yieldMaximum wine yieldOfficial rule / area (IT)

Winemaking70%70 hl/haZona Art.3 e intera provincia di Bologna; frizzanti anche elaborazione/imbottigliamento nelle province Bologna, Forlì, Ravenna e Modena

Ageing

TypeTotalWoodBottle / lees

invecchiamento Riserva18 months——

Minimum total 18 months: 0 months are assigned to a specific minimum stage; the remaining 18 months form part of the overall period without a specified minimum stage.

Characteristics at release

ColourMinimum alcoholic strengthMinimum total acidityMinimum sugar-free extract

rosso rubino che acquista riflessi granati con l’invecchiamento;11.5% vol4.5 g/l20 g/l

Sangiovese

Grape compositionSangiovese min 85%

Viticulture

RuleYieldPlanting densityNatural alcoholOfficial condition (IT)

General10 t/ha3,330 vines/ha11%—

Winemaking

StageGrape-to-wine yieldMaximum wine yieldOfficial rule / area (IT)

Winemaking70%70 hl/haZona Art.3 e intera provincia di Bologna; frizzanti anche elaborazione/imbottigliamento nelle province Bologna, Forlì, Ravenna e Modena

Characteristics at release

ColourMinimum alcoholic strengthMinimum total acidityMinimum sugar-free extract

rosso rubino talora con orli violacei;11.5% vol4.5 g/l20 g/l

Sangiovese Riserva

Grape compositionSangiovese min 85%

Viticulture

RuleYieldPlanting densityNatural alcoholOfficial condition (IT)

General10 t/ha3,330 vines/ha11%—

Winemaking

StageGrape-to-wine yieldMaximum wine yieldOfficial rule / area (IT)

Winemaking70%70 hl/haZona Art.3 e intera provincia di Bologna; frizzanti anche elaborazione/imbottigliamento nelle province Bologna, Forlì, Ravenna e Modena

Ageing

TypeTotalWoodBottle / lees

invecchiamento Riserva18 months——

Minimum total 18 months: 0 months are assigned to a specific minimum stage; the remaining 18 months form part of the overall period without a specified minimum stage.

Characteristics at release

ColourMinimum alcoholic strengthMinimum total acidityMinimum sugar-free extract

rosso rubino talora con orli violacei;11.5% vol4.5 g/l20 g/l

Trebbiano

Grape compositionTREBBIANO ROMAGNOLO min 85%

Viticulture

RuleYieldPlanting densityNatural alcoholOfficial condition (IT)

General12 t/ha3,330 vines/ha10.5%—

Winemaking

StageGrape-to-wine yieldMaximum wine yieldOfficial rule / area (IT)

Winemaking70%84 hl/haZona Art.3 e intera provincia di Bologna; frizzanti anche elaborazione/imbottigliamento nelle province Bologna, Forlì, Ravenna e Modena

Characteristics at release

ColourMinimum alcoholic strengthMinimum total acidityMinimum sugar-free extract

paglierino più o meno intenso;11% vol5 g/l16 g/l

Trebbiano Frizzante

Grape compositionTREBBIANO ROMAGNOLO min 85%

Viticulture

RuleYieldPlanting densityNatural alcoholOfficial condition (IT)

General12 t/ha3,330 vines/ha10%—

Winemaking

StageGrape-to-wine yieldMaximum wine yieldOfficial rule / area (IT)

elaborazione frizzante70%84 hl/haPresa di spuma e stabilizzazione nella zona prevista dall’Art.5

Characteristics at release

ColourMinimum alcoholic strengthMinimum total acidityMinimum sugar-free extract

paglierino più o meno intenso;11% vol5 g/l16 g/l

Municipalities / permitted area

Zona di produzione Colli d'ImolaOfficial Italian wording

Articolo 3 Zona di produzione delle uve La zona di produzione delle uve atte a produrre i vini “COLLI D ’IMOLA” comprende i territori a vocazione viticola ricadenti nei seguenti comuni compresi nella provincia di Bologna: Fontanelice, Borgo Tossignano, Casal fiumanese, Imola, Dozza, Castel San Pietro Terme e Ozzano dell’Emilia. Per i Comuni di Imola, Dozza, Castel San Pietro Terme ed Ozzano dell ’Emilia il limite a valle è delimitato dalla strada statale n. 9 “Emilia”.

Art. 3

Official source

Official product specification · Colli d'Imola

Open product specification