Description
The Montello - Colli Asolani PDO is reserved for the following typologies of wine: White, Red; Spumante (only with indication of grape variety). The Designation also incorporates numerous grape variety and geographical specifications.
Production Area
The production area of Montello - Colli Asolani PDO is within the entire territory of 3 municipalities and in part of the territory of 16 municipalities in the Province of Treviso, in the Veneto region.
Blends
White: 40-70% Chardonnay, 30-60% Glera and/or Manzoni Bianco and/or Pinot Bianco and/or Bianchetta, pure or with the addition of non-aromatic grape berries similar in colour and originating from other grape varieties suitable for cultivation in the concerned area, max. 15%. Red: 40-70% Cabernet Sauvignon, 30-60% Merlot and/or Cabernet Franc and/or Carmenère, pure or with the addition of non-aromatic grape berries similar in colour and originating from other grape varieties suitable for cultivation in the concerned area, max. 15%.
Description of product typologies
Montello - Colli Asolani PDO Bianco is yellow in colour, with greenish highlights that can range from golden to amber with aging; the nose reveals aromas of white and yellow flowers and fresh fruit; it is generally warm and smooth on the palate, intensifying with aging. Montello - Colli Asolani PDO Rosso is ruby-red in colour, tending towards garnet with aging; the nose of young wines displays floral and fruity aromas, while older wines offer notes of wood (if matured in barrels), vanilla, roasted seeds and spices, liquorice and leather; the palate varies from well-structured to smooth and with intense to sweet tannins, with a fairly intense persistence. Montello - Colli Asolani PDO Spumante with specification of grape variety has the organoleptic characteristics that are typical of the grapes and terroir of origin. Montello - Colli Asolani PDO Rosso cannot be made available for consumption before September 1st of the year following that of the grape harvest and the wine must be matured for a minimum period of 6 months in oak barrels.
Geographical and sub-area specifications
The Montello - Colli Asolani PDO can be accompanied by the sub-geographical designation Montello - Colli Asolani PDO Venegazzù, which is reserved for Red wine (including Superiore) produced in parts of the Municipality of Volpago del Montello, or more precisely, within the district of Venegazzù, in the Province of Treviso. Montello - Colli Asolani PDO Venegazzù wine is obtained from 50-70% Cabernet Sauvignon, 30-50% Merlot and/or Cabernet Franc and/or Carmenère, pure or with the addition of non-aromatic grape berries similar in colour and originating from other grape varieties suitable for cultivation in the concerned area, max. 15%. It is intense ruby-red or garnet in colour; the nose is intense and vinous; it is full, full-bodied, harmonious and well-structured on the palate. Montello - Colli Asolani PDO Venegazzù wine may display Superiore on the label if it has been aged for at least 24 months, with a minimum of 12 months in oak barrels and 6 months in bottles; the aging period commences November 1st of the year in which the grapes were produced.
Grape variety specifications
The Montello - Colli Asolani PDO may display the specifications of the following grape varieties. From white grape varieties: min. 85% Chardonnay (including Spumante), Pinot Grigio, Pinot Bianco (including Spumante), Manzoni Bianco, Bianchetta, pure or with the addition of grape berries similar in colour and originating from other grape varieties suitable for cultivation in the concerned area, max. 15%.From red grape varieties: min. 85% Merlot, Cabernet Franc, Cabernet Sauvignon, Cabernet, Carmenère, Recantina, pure or with the addition of grape berries similar in colour and originating from other grape varieties suitable for cultivation in the concerned area, max. 15%. The characteristics of the colour, fragrances and flavour of each specification are those typical of the grape variety and terroir of origin. Montello - Colli Asolani PDO Spumante wines with specification of grape variety must be obtained exclusively through natural secondary fermentation.
