Montello Rosso o Montello

There are two types of red wine that fall under the Protected Designation of Origin "Montello Rosso" or "Montello" (DOCG): the Basic Version and the Superior.

Grapes

"Montello" wines are produced using the grapes of the Cabernet Sauvignon vine as a base, with a share varying from 40% to 70%. The Merlot, Cabernet Franc and Carmenère varieties are then added to this, either alone or in combination, for a share of between 30% and 60%. Finally, grapes can also be used from other grape varieties with the same berry color, as long as they are not aromatic and suitable for cultivation in the province of Treviso.

Physicochemical and Organoleptic properties

"Montello Rosso", also in the Superior variant, has a ruby red hue that turns to garnet with aging. Its smell is characteristic, intense, pleasant and, with the passing of the years, tends to become ethereal. The taste, on the other hand, is dry and savoury, robust and harmonious, with a slight spice. The minimum total alcoholic strength by volume is 12.50% vol. which rises to 13.00% vol. for the Superior. Overall, they are wines with high structure and great internal balance, which give softness to the palate.

Grape production area

The area where "Montello" originated is a hilly area that extends in the province of Treviso, north of Venice, at the foot of the Dolomites. The mountains do not exceed 450 meters above sea level and the climate is mild, from spring to autumn.

Specificity and historical notes

In the Middle Ages, the Benedictine monks, who settled in the monastery of S. Bona, in Vidor, and in the Certosa del Montello, in Nervesa, influenced viticulture in the Montello area. Their presence was central to the start of vine cultivation and wine production. So much so that, in 1300, when these territories passed under the control of the Republic of Venice, their high oenological value was immediately recognized.