Terre del Colleoni / Colleoni DOC

Region: Lombardia

History: Established as a DOC in 2011
Production: 641 hl (total 2012); 2,200 cases bottled (Jul 2012–Jun 2013)
Principal White Grape Varieties: Chardonnay, Manzoni Bianco, Moscato, Pinot Bianco, Pinot Grigio
Principal Red Grape Varieties: Cabernet Sauvignon, Franconia, Marzemino, Merlot, Schiava
Styles and Wine Composition: 

WHITE WINES

• 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

ROSATO WINES

• Schiava (Ro, RoFr): Minimum 85% Schiava + OARG

RED WINES

• 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)

SPARKLING WINES

• 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)

DESSERT AND SPECIALTY WINES

• 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)