Terre del Colleoni / Colleoni DOC

Region: Lombardia


History: Established as a DOC in 2011

Vineyard Area: 20 ha / 49 acres (2019)

Production: 550 hl / 6,100 cases (5-year average)

Principal White Grape Varieties:

Principal Red Grape Varieties:

Styles and Wine Composition

  • Chardonnay (Wh, WhFr): Minimum 85% Chardonnay + OAWG
  • Incrocio Manzoni (Wh, WhFr): Minimum 85% Incrocio Manzoni (presumably meaning Incrocio Manzoni 6.0.13 aka Manzoni Bianco) + OAWG
  • Moscato Giallo (Wh, WhFr): Minimum 85% Moscato Giallo + OAWG
  • Pinot Bianco (Wh, WhFr): Minimum 85% Pinot Bianco + OAWG
  • Pinot Grigio (Wh, WhFr): Minimum 85% Pinot Grigio + OAWG
  • Schiava (Ro, RoFr): Minimum 85% Schiava + OARG
  • Cabernet Sauvignon (Rd, RdFr): Minimum 85% Cabernet Sauvignon + OARG
  • Franconia (Rd, RdFr): Minimum 85% Franconia + OARG
  • Incrocio Terzi (Rd, RdFr): Minimum 85% Incrocio Terzi no. 1 + OARG
  • Marzemino (Rd, RdFr): Minimum 85% Marzemino + OARG
  • Merlot (Rd, RdFr): Minimum 85% Merlot + OARG
  • Novello (Cabernet, Franconia, Incrocio Terzi, Merlot)
  • Spumante (WhSp): Any proportions of Chardonnay, Manzoni Bianco, Pinot Bianco, Pinot Grigio, and/or Pinot Nero
  • Varietal Spumante (WhSp): Can be made by a second fermentation of varietal Chardonnay, Manzoni Bianco, Pinot Bianco, or Pinot Grigio
  • Millesimato (vintage-dated spumanti)
  • Passito (WhSw): Minimum 85% Moscato Giallo + OAWG

Significant Production Rules

  • Maximum vineyard elevation: 600 m (1,970 ft)
  • After harvest, grapes for Passito must be dried for a minimum of 45 days
  • 100% of grapes for Novello must undergo carbonic maceration
  • Spumante may be made by Metodo Classico (wines undergo second fermentation in bottles) or the Charmat method (fermented in pressurized tanks)
  • Minimum alcohol level: 9.0% for Passito (16.0% potential); 11.0% for all other wines
  • Residual sugar: Maximum 10 g/l (1.0%) for Novello; minimum 50 g/l (5.0%) for Passito; spumanti can range from extra brut to secco (dry)
  • Aging: For nonvintage Spumante Metodo Classico, minimum 15 months on the lees (ERD = April 1, V+1); for Millesimato, minimum 24 months on the lees (ERD = January 1, V+2)

Last Disciplinare Modification:


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