Conegliano (Italian: [koneʎˈʎaːno]; Venetian: Conejan) is a town and comune of the Veneto region, Italy, in the province of Treviso, about 30 kilometres (19 mi) north by rail from the town of Treviso. The population of the city is of 35,023 people. The remains of a 10th-century castle are situated on a hill that dominates the town. Formerly belonging to the Bishop of Vittorio Veneto, what remains is a bell tower, which now houses a small museum, and outer walls.
Conegliano is noted for its wine, chiefly the dry white Prosecco (made from the glera grape) which comes in three varieties: tranquillo (still), frizzante (slightly sparkling) and spumante (sparkling). It is also home to Italy’s oldest and most prestigious wine school called Scuola Enologica.
It is also home to the Istituto Sperimentale per la Viticoltura where several Italian grape varieties have been bred, including Albarossa, Vega and Valentino nero. Additionally, viticulturalists at the institute have helped save many native Italian grape varieties from extinction, such as the Valpolicella grape Bigolona.
There is also a great industrial tradition, especially specialized in home appliances.
The hills around Conegliano are home to the Denominazione di origine controllata e garantita (DOCG) zone of Colli di Conegliano. There both red and white Italian wines are produced at a variety of sweetness levels from dry to sweet passitodessert wines. Grapes destined for DOC wine production must be harvested to a yield no greater than 12 tonnes/hectare. The finished wine must attain a minimum alcohol level of 12% for the red wines and 10.5% for the whites in order to be labelled with the Colli di Conegliano DOC designation.
The red DOC wines are made Merlot (10-40%), Cabernet Sauvignon, Cabernet Franc and Marzemino (at least 10% of each with no maximum for the last three varieties) and up 10% of Incrocio Manzoni 2.15. The wine is required to be aged at least two years in barrel prior to being released. A sweet red passito labeled as Refrontolo is made from at least 95% Marzemino with up 5% of other local non-aromatic varieties permitted to round out the blend.
The dry white of the DOC is made from at least 30% Manzoni bianco with between 30-70% collectively of Pinot blanc and Chardonnay and up to 10% total of Sauvignon blanc and Riesling Renano. The passito style Torchiato di Fregona can be made in both a dry and sweet style from at least 30% each of Glera and Verdiso, a minimum 25% of Boschera and up to 15% of non-aromatic varieties like Marzemina bianca and Bianchetta Trevigiana. This wine is required to age at least 13 months prior to being release.