The land
We say ‘Treviso’ but think ‘Prosecco land’. The land to the north of the city is famed world over for its flagship sparkling wine, which enjoys dizzying success. The area boasts two guaranteed-origin appellations and one controlled-origin appellation. However, that’s not all the Treviso area has to offer – we can’t forget the School of Oenology in Conegliano and the illustrious Prof Luigi Manzoni, or the red wines of Montello and the two rare Passitos produced here.
Conegliano Valdobbiadene: soil and climate
Between Treviso and Belluno, a series of hills ranges developing from east to west reaches up to the foothills of the Alps: this is the area where the Conegliano Valdobbiadene Prosecco Superiore DOCG is produced. The vineyards are planted on steep slopes known locally as rive. An area of these vineyards has recently been designated as a UNESCO World Heritage Site.
The climate is mild and the soils contain varying proportions of sandstone, lime, marlstone and clay.
Conegliano Valdobbiadene: grape varieties and wines
The Glera grape represents the overwhelming majority of production in the area, but small quantities of Verdiso, Bianchetta and Perera are also grown. These grapes go into the wines with the Conegliano Valdobbiadene Prosecco Superiore DOCG appellation – almost all produced using the Charmat Method, but occasionally with the Classic Method or Col Fondo (“with dregs”).
The Cartizze appellation denotes wines produced in a limited area on the hills of Valdobbiadene; the Superiore is the heart and hallmark of the appellation.
Asolo-Montello: soil and climate
The town of Asolo with its wonderful architecture is at the centre of two guaranteed-origin (DOCG) appellations: Asolo Prosecco Superiore and Montello. Both are grown on hillsides with soils rich in calcareous marlstone – ideal for winegrowing. The Montello uplands are famous for their ‘red earth’, deriving from the large amounts of iron and clay contained in the calcareous parent rock: this substratum is perfect for lending structure and complexity to wines, especially reds.
Asolo-Montello: grape varieties and wines
The Glera variety is also used in Asolo Prosecco Superiore DOCG, which presents mineral notes, sapidity and fineness. The other varieties grown in the area are used to produce varietal wines: Manzoni Bianco, Cabernet Sauvignon, Merlot and Carmenère. The Montello DOCG appellation marks the high point of the Bordeaux-blend reds. The rediscovery of Recantina, a variety which had almost became extinct, is of particular interest for wine lovers. The wines it produces have strong body, tannins, sapidity and fruity notes.
Colli di Conegliano: grape varieties and wines
Wines with the Colli di Conegliano Bianco DOCG appellation principally contain the Manzoni Bianco cross-breed, topped off with varying amounts of Pinot Bianco and Chardonnay. The Colli di Conegliano Rosso DOCG appellation, on the other hand, refers to red wines made using Merlot, Cabernet Sauvignon, Cabernet Franc and Marzemino. The real jewels, however, are two Passitos: Refrontolo Passito DOCG (from Marzemino grapes) and Torchiato di Fregona DOCG (handcrafted from Glera, Verdiso and the ever-rarer Boschera).
Belluno: grape varieties and wines
For its production of Prosecco DOC, the province of Belluno not only relies on the Glera variety but also on a number of young winegrowers dedicated to sustainable farming practices. They grow old varieties such as Bianchetta, Pavana, Turca and Trevisana Nera, along with Italian and international varieties such as Merlot, Chardonnay, Pinot Nero and Teroldego, with a strong focus on increasing the resistance of the vines and reducing the use of chemicals.
