Why it matters
The producer
Cantina Colli del Soligo is a cooperative winery in Pieve di Soligo, a hill town in Treviso province that sits midway between Conegliano and Valdobbiadene on the road the locals call the Prosecco Road. The winery is not a single estate but a collective: 600 farming families, 1,200 hectares of vineyard, and 15 municipalities across the Treviso hills all feed into one winery and one set of bottles.
That collective scale shapes everything about how the wines are made and what they taste like. The cooperative pools harvests from growers at different altitudes and on different soils, so each bottle represents an average across a wide geography rather than the close reading of a single parcel. The range runs from the approachable Col de Mez Extra Dry to the drier, more considered Solicum Cuvée Brut, with Prosecco DOC and still wines filling out the portfolio. Over a million bottles leave the winery each year; roughly 40% of the total grape processing, which averages 15,000 metric tons annually, goes out in bulk to regional bottlers.
Place and vineyards
Where the wines begin
Pieve di Soligo sits at the geographic centre of the Prosecco zone, with Conegliano 15 kilometres to the east and Valdobbiadene 15 kilometres to the west. Those two towns give the DOCG its full name: Conegliano Valdobbiadene Prosecco Superiore, and wines labelled under this designation must come from a defined hillside corridor between them. Cantina Colli del Soligo works within that corridor, drawing from vineyards across 15 municipalities.
The legal tier matters for the label. Valdobbiadene Prosecco Superiore DOCG names the hilltop zone and carries stricter yield limits and geographical specificity than the broader Prosecco DOC, which covers a much larger area across nine provinces. The cooperative produces in both tiers: the DOCG wines come from the hillside vineyards, the DOC from a wider sourcing pool.
In the cellar
Vineyards and cellar
All sparkling wines are made by the Charmat method, also called the tank method or Metodo Martinotti in Italian. After primary fermentation, the wine undergoes a second fermentation in pressurised stainless steel tanks rather than in individual bottles, as in traditional method sparkling. This approach preserves the fresh fruit character of Glera and produces the fine, lively mousse that is characteristic of Prosecco.
For the Solicum Cuvée Brut, the cooperative uses a slower fermentation process with selected yeasts, extending contact time in tank before carbonation via autoclave. The wine undergoes carbonation via autoclave after slow fermentation in stainless steel tanks with selected yeasts.
Wines to know
The range in view
Glera is the required grape for Prosecco under both the DOCG and DOC designations, and it appears in three clearly separated positions across the range.
The Col de Mez Extra Dry is the approachable DOCG entry. Extra Dry style means residual sugar sits between 12 and 17 grams per litre, here logged at 16 g/l, balanced by citrus acidity and what the winery describes as sapidity. At 11% ABV the wine sits light on the palate, with a smooth texture and a finish that carries the residual sweetness cleanly rather than heavily.
A useful way in
A bottle to begin with
Start with the Solicum Cuvée Brut. It is Glera at 11.5% ABV, fermented slowly in stainless steel with selected yeasts, with residual sugar at 7 g/l making it genuinely dry rather than off-dry. The nose carries the green apple and floral character that is Glera's signature, but the palate is more considered than the Extra Dry tier: less sweetness, more weight in the mid-palate, a longer and more savoury finish. This is where the cooperative's deliberate winemaking decisions are most visible. The Solicum shows what happens when the Charmat method is given more time and selected fermentation culture, and it earns its position as the range's premium bottle without requiring familiarity with the broader portfolio.