The “Colli di Conegliano” Denomination of Origin wines arise from masterful blends of the most prestigious and best quality products cultivated on the hills around Conegliano. It is a question of genuine rarities produced in limited quantities; elite wines which constitute pride, and boast of the viticulture and oenology of the Treviso area. The “Colli di Conegliano” Bianco is obtained from the grapes of the Manzoni crossbreed (between Riesling Renano and Pinot Bianco) and Pinot Bianco and/or Chardonnay and it can also include, in minimum percentage, grapes from Sauvignon and Riesling Renano vines. This special blend does not allow the wines release for consumption before April of the year following the harvest. The “Colli di Conegliano” Rosso results from a blend of Cabernet Franc, Cabernet Sauvignon, Marzemino and Merlot (the latter may not exceed 40%) and possibly also Manzoni 2.15 and/o Refosco p. r. It is a wine with a distinctive character, released for consumption only after at least two years of aging - three years for Rosso Reserve - of which six months must be in wooden barrels (twelve months for Rosso Reserve) and three months in the bottle. Torchiato di Fregona is a cultural and environmental heritage tied to the land and culture of the town of Fregona, a natural environment that contributes to the creation of the diversity and unique nature of this wine. It is obtained from white grapes of Glera, Verdiso, and Boschera blended in the minimum proportions of 30%, 20% and 25% - an addition of up to 15% of white non-aromatic Treviso grapes is allowed - ; a blend that confers to the wine special organoleptic characteristics. Freshly harvested grapes are hung to wither from the rafters of attics or left lying inside dry premises, where they are exposed to the sun so that they do not moulder. The duration of the drying process may vary depending on the sugar density which one wishes to obtain. The pressing takes place in the week before Easter: the withered grapes are ginned, poured into a vat and squeezed with a “becanela” (a short wooden cylinder with two handles). The must is pressed and the residue is beaten, then pressed again many times. The liquid obtained is fermented in small barrels of oak or chestnut only partially filled so that the wine oxidises in contact with the air. On the 2nd of August the ritual of the tasting of the new Torchiato takes place; it is then racked in other barrels where it is kept to mature until Easter of the following year. The Refrontolo Passito is obtained from Marzemino and produced in a very limited area. The rules of production identify its origin in the municipalities of Refrontolo, Pieve di Soligo, and San Pietro di Feletto. The grapes harvested in October are laid on mats until the week of Christmas, to bring the wine to a minimum potential alcoholic strength of not less than 14 degrees; then it is vinified. The wine can be left to mature in small wooden casks and be decanted monthly until it gains clearness. The Refrontolo Passito cannot be placed on the market unless it has been aged in bottles for at least three months. The Refrontolo must be left in wooden barrels for at least twelve months with an aging of at least two years.