he northern slopes of the Tuscan-Emilian Apennines, between the regional border separating Lombardy from Emilia and the provincial border between Reggio Emilia and Parma, form a relatively homogeneous vitivinicultural area.That area, where the terrains consist primarily of marl, sandstone, yellow sand and clay of the Pliocene, offers two series of Denominazione di Origine Controllata products: the wines of the Colli di Parma and those of the Colli Piacentini.
In the district of Parma, the field of red wines is dominated by Barbera, which was once known by the name Barbera di Langhirano. Today, it is included within the Colli di Parma DOC discipline.
The name Langhirano is not associated solely with Barbera. It is also a center for the production of hams, because the favorable air currents in the vicinity assure the complete curing of the meat.
Among the white wines, the most characteristic of the zone is without doubt the Malvasia Secca or Amabile. It was already widely appreciated in Napoleonic times, when the wine was shipped beyond the Alps to satisfy the tastes of French connoisseurs.
