Colli di Conegliano DOCG

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

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

• 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)