Bagnoli Friularo/Friularo di Bagnoli
Detto anche Friularo di Bagnoli
South of Padua, on the plain between the Euganean Hills and the Venetian lagoon, fourteen communes grow Raboso Piave for one of the most stubborn reds in the north. The wine must be at least nine parts in ten Raboso, a late, sharp, tannic grape, and the Classico version comes from Bagnoli di Sopra alone. Continua a leggere ↓
- Livello
- DOCG
- Regione
- Veneto
Bagnoli Friularo in breve
Friularo has a long written record: its cultivation here is documented from 1774, and a poem of 1787 already sings of "El Vin Friularo de Bagnoli". The local habit of picking late is written into the rules. A Vendemmia Tardiva needs at least 60 per cent of grapes picked and pressed after St Martin's Day, 11 November; grapes dried for the Passito may not be crushed before 8 December, and that wine spends at least two years in cask. The standard wine ages twelve months, a Riserva twenty-four, half of them in wood.
The northern communes lie on soils of volcanic origin, a legacy of the Euganean Hills, which also send cooling air across the vineyards; the rest are river sediments. Bagnoli became a DOC in 1995 and the Friularo a DOCG in 2011.