Montello–Colli Asolani DOC

Montello–Colli Asolani See Veneto map, ref #16
Region:
History: Established as the Montello e Colli Asolani DOC in 1977; Montello Rosso was established as a separate DOCG in 2011
Vineyard Area: 91 ha / 225 acres (2014)
Production: 3,110 hl / 34,600 cases (2014)
Principal White Grape Varieties: Bianchetta Trevigiana, Chardonnay, Glera, Manzoni Bianco, Pinot Bianco, Pinot Grigio
Principal Red Grape Varieties: Cabernet Franc, Cabernet Sauvignon, Carmenère, Merlot, Recantina
Styles and Wine Composition:
WHITE WINES
  • Bianco (Wh): 40–70% Chardonnay; 30–60% Bianchetta Trevigiana, Glera, Manzoni Bianco, and/or Pinot Bianco; maximum 15% OANWG
  • Bianchetta (Wh): Minimum 85% Bianchetta Trevigiana + OANWG
  • Chardonnay (Wh): Minimum 85% Chardonnay + OANWG
  • Manzoni Bianco (Wh): Minimum 85% Manzoni Bianco + OANWG
  • Pinot Bianco (Wh): Minimum 85% Pinot Bianco + OANWG
  • Pinot Grigio (Wh): Minimum 85% Pinot Grigio + OANWG
RED WINES
  • Rosso (Rd): 40–70% Cabernet Sauvignon; 30–60% Cabernet Franc, Carmenère, and/or Merlot; maximum 15% OANRG
  • Rosso from subzone Venegazzù only: 50–70% Cabernet Sauvignon; 30–50% Cabernet Franc, Carmenère, and/or Merlot; maximum 15% OANRG
  • Cabernet (Rd): Minimum 85% Cabernet Franc, Cabernet Sauvignon, and/or Carmenère + OANRG
  • Cabernet Franc (Rd): Minimum 85% Cabernet Franc + OANRG
  • Cabernet Sauvignon (Rd): Minimum 85% Cabernet Sauvignon + OANRG
  • Carmenère (Rd): Minimum 85% Carmenère + OANRG
  • Merlot (Rd): Minimum 85% Merlot + OANRG
  • Recantina (Rd): Minimum 85% Recantina + OANRG
  • Superiore (Rosso from subzone Venegazzù only)
SPARKLING WINES
  • Spumante (WhSp): Can be made by a second fermentation of varietal Chardonnay or Pinot Bianco

Subzone:

  • Venegazzù (Rosso only)

Significant Production Rules:
  • Minimum alcohol level: 11.0% for Bianchetta, Chardonnay, Pinot Bianco, Pinot Grigio, and Merlot; 11.5% for Bianco, Cabernet Franc, Cabernet Sauvignon, Carmenère, Recantina, Cabernet, and Spumante; 12.0% for Manzoni Bianco and Rosso; 12.5% for Venegazzù Rosso; 13.0% for Superiore
  • Residual sugar: Spumante can range from extra brut to dry
  • Aging: For Rosso, minimum approx. 10 months, including 6 months in barrel (ERD = September 1, V+1); for Superiore, minimum 24 months, including 12 months in barrel and 6 months in bottle (ERD = November 1, V+2)

Last Disciplinare Modification: 11/30/2011