Region: Veneto
History: Established as the Vini del Piave or Piave DOC in 1971; Piave Malanotte (Malanotte del Piave) was established as a separate DOCG in 2010
Vineyard Area: 478 ha / 1,181 acres (2013, V)
Production: 19,430 hl (total 2013/14, V); avg. 168,300 cases bottled annually
Principal White Grape Varieties: Chardonnay, Friulano, Manzoni Bianco, Verduzzo
Principal Red Grape Varieties: Cabernet Franc, Cabernet Sauvignon, Carmenère, Merlot, Raboso
Styles and Wine Composition:
WHITE WINES
- Chardonnay (Wh): Minimum 85% Chardonnay + OAWG
- Manzoni Bianco (Wh): Minimum 85% Manzoni Bianco + OAWG
- Tai (Wh): Minimum 85% Friulano (locally Tai) + OAWG
- Verduzzo (Wh): Minimum 85% Verduzzo (Friulano or Trevigiano) + OAWG
RED WINES
- Rosso (Rd): Minimum 50% Merlot; maximum 50% Cabernet Franc, Cabernet Sauvignon, Carmenère, and/or Raboso (Piave and/or Veronese)
- Cabernet (Rd): Minimum 85% Cabernet Franc, Cabernet Sauvignon, and/or Carmenère + OARG
- Carmenère (Rd): Minimum 85% Carmenère + OARG
- Merlot (Rd): Minimum 85% Merlot + OARG
- Raboso (Rd): Minimum 85% Raboso + OARG
- Riserva (Rosso, Cabernet, Merlot)
DESSERT AND SPECIALTY WINES
- Verduzzo Passito (WhSw): Minimum 85% Verduzzo + OARG
- Raboso Passito (Rd, RdSw): Minimum 85% Raboso + OARG
Significant Production Rules:
- Grapes for Passito must be dried on or off the vine to achieve a minimum potential alcohol level of 15.0% and cannot be pressed until December 8
- Minimum alcohol level: 11.5% for Verduzzo; 12.0% for Chardonnay, Tai, Rosso, and red varietals; 12.0% for Verduzzo Passito (15.0% potential); 12.5% for Manzoni Bianco and Riserva; 13.0% for Raboso Passito (15.0% potential)
- Aging: For white varietals, minimum 3 months (ERD = February 1, V+1); for Rosso, Cabernet, Carmenère, and Merlot, minimum 4 months (ERD = March 1, V+1); for Verduzzo Passito, minimum 12 months (ERD = November 1, V+1); for Raboso Passito, minimum 18 months (ERD = May 1, V+2); for Raboso and Riserva, minimum 24 months (ERD = November 1, V+2)
