Colli di Conegliano

The Protected Designation of Origin "Colli di Conegliano" (DOCG) includes six wines: white, red, red riserva, Refrontolo, Refrontolo passito and Torchiato di Fregona.

Grapes

The white wine is produced with a minimum of 30% of Pinot Bianco or Chardonnay grapes, another 30% (minimum) with Manzoni grapes and then Sauvignon or Riesling (maximum 10%). For the red grapes are used from vines Cabernet Franc, Cabernet Sauvignon, Marzemino and Merlot, each for not less than 10% (in the case of Merlot is also provided for a maximum of 40%), also concur, up to 20%, grapes of the variety Incrocio Manzoni 2.15 and/or Refosco p.r. The composition of the Refrontolo, however, provides for a minimum of 95% of Marzemino and 5% from non-aromatic red grapes, suitable for cultivation in the province of Treviso. Finally, for the Torchiato di Fregona we use grapes from Glera (min. 30%), Verdisio (min. 20%), Boschera (min. 25%) and other non-aromatic white grapes (max. 15%).

Physicochemical and Organoleptic properties

The white wine (minimum total alcoholic strength by volume of 12.00% vol.) is straw yellow, with a vinous and pleasant aroma and a dry, savoury, fine and velvety flavour. The red (12.50% vol., which becomes 13.00% vol. in the Riserva) is ruby in color and tends to garnet as it ages. The aroma is characteristic, vinous and intense and is accompanied by a dry taste, with a sapid, harmonious and rightly tannic body. The Torchiato di Fregona (minimum total alcoholic strength by volume 18.00% vol.) is an intense golden yellow colour, with a characteristic aroma and full-bodied, persistent flavour, varying from dry to sweet. Finally, Refrontolo (minimum effective alcohol content by volume 14.50% vol.) is ruby red, which turns garnet when aged; it has a vinous and characteristic aroma and a velvety, harmonious and warm flavour, which becomes sweeter, tastier and more lively in the Passito variant (minimum total alcoholic strength by volume 15.00% vol.).

Grape production area

Colli di Conegliano wines are produced in a portion of the Province of Treviso.

Specificity and historical notes

Historically, viticulture in the area of the Colli di Conegliano has been present since the first century BC but has experienced an important development in the Middle Ages, with the intervention of Benedictine monks.