Description of the wine:
The denomination Colli di Conegliano encloses in itself, as well as the white type, also the red wine.
Organoleptic characteristics:
The producted wine presents a straw yellow color, has a winey smell, with a pleasant aromatic characteristic scent. In the mouth results dry, fruity, fine, velvety, with possible hints of wood.
Colli di Conegliano Rosso has a ruby red color tending to garnet, with a winey, characteristic, intense and pleasant smell, with possible hints of wood. The taste is dry, fruity, harmonious, rightly tannin.
Serving suggestions:
This wine accompanies traditionally the most typical Venetian dishes: excellent with soups, homemade pasta, rabbit, "soppressa", boiled vegetables.
Production area:
The territories of the following municipalities in the province of Treviso: Conegliano, Susegana, Pieve di Soligo, Farra di Soligo, Refrontolo, San Pietro di Feletto, Miane, Follina, Cison di Valmarino, Revine Lake, Tarzo, Vittorio Veneto, Fregona, Sarmede, Cappella Maggiore, Cordignano, Colle Umberto, San Fior, San Vendemiano, and Vidor. Grape varieties allowed for its production:
Manzoni Bianco (minimum 55%), Pinot Bianco and/or Chardonnay (minimum 20%). Sauvignon grapes and/or Riesling grapes for a maximum of 10% can contribute to the production.
Colli di Conegliano Rosso is produced with Merlot grapes (minimum 50%), Cabernet Sauvugnon (minimum 10%), Cabernet Franc and/or Marzemino and/or cross Manzoni 2.15 and/or Refosco dal Peduncolo Rosso (for a minimum of 10%).
