Colli di Conegliano DOCG

Colli di Conegliano See Veneto map, ref #8
Region:
History: Established as a DOCG in 2011
Vineyard Area: 49 ha / 121 acres (2014)
Production: 1,290 hl / 14,300 cases (2014)
Principal White Grape Varieties: Chardonnay, Glera, Manzoni Bianco, Pinot Bianco
Principal Red Grape Varieties: Cabernet Franc, Cabernet Sauvignon, Marzemino
Styles and Wine Composition:
WHITE WINES
  • Bianco (Wh): Minimum 30% Manzoni Bianco; minimum 30% Pinot Bianco and/or Chardonnay; maximum 10% Sauvignon Blanc and/or Riesling
RED WINES
  • Rosso (Rd): 10–40% Merlot; minimum 10% Cabernet Franc; minimum 10% Cabernet Sauvignon; maximum 20% Manzoni Nero and/or Refosco
  • Refrontolo (Rd): Minimum 95% Marzemino + OANRG
  • Riserva (Rosso)
DESSERT AND SPECIALTY WINES
  • Torchiato di Fregona (Wh, WhSw): Minimum 30% Glera; minimum 25% Boschera; minimum 20% Verdiso; maximum 15% OANWG
  • Refrontolo Passito (RdSw): Minimum 95% Marzemino + OANRG

Subzones:

  • Subareas within the denomination are defined for production of Refrontolo and Torchiato di Fregona

Significant Production Rules:
  • Grapes for Torchiato di Fregona must be air-dried for at least 150 days after harvest to achieve a minimum potential alcohol level of 18.0% and cannot usually be pressed before February 1, V+1
  • Grapes for Refrontolo must be air-dried to achieve a minimum potential alcohol level of 14.5%, or 16.0% for Refrontolo Passito
  • Minimum alcohol level: Approx. 10.0% (12.0% potential) for Refrontolo Passito; 12.0% for Bianco; 12.5% for Rosso; 13.0% for Riserva; 14.0% for Torchiato di Fregona; 14.5% for Refrontolo
  • Residual sugar: Maximum 8 g/l (0.8%) for Refrontolo; minimum 30 g/l (3.0%) for Refrontolo Passito
  • Aging: For Bianco, minimum 4 months (ERD = March 1, V+1); for Refrontolo Passito, minimum 4 months, including 3 months in bottle (ERD = March 1, V+1); for Rosso, minimum 24 months, including 6 months in barrel and 3 months in bottle (ERD = November 1, V+2); for Torchiato di Fregona, minimum 24 months, including 5 months in bottle (ERD = November 1, V+2); for Refrontolo, minimum 24 months, including 12 months in barrel and 3 months in bottle (ERD = November 1, V+2); for Riserva, minimum 36 months, including 12 months in barrel (ERD = November 1, V+3)

Last Disciplinare Modification: 03/07/2014