Montello–Colli Asolani DOC

Region: Veneto

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 (2013, V)
Production: 2,160 hl (total 2013/14, V); avg. 23,950 cases bottled annually
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)