Most visitors to Emilia-Romagna associate the Parma area with ham and cheese, and rightly so; it’s the heart of production of the prized Prosciutto di Parma and Parmigiano Reggiano. But the Parma area, namely the hills south of the city, an enchanting territory comprised between the Enza and Stirano rivers, also boasts an ancient winemaking tradition.

For its geological and climatic features (clay-limestone soil, an altitude between 300 and 400 meters, woods and meadows, the river valley, high mountains behind), constitute an ideal microclimate for vine cultivation, this area is particularly well versed for the production of wine.