Piave

The Protected Designation of Origin "Piave" includes the wines Rosso, Rosso Riserva, Cabernet. Cabernet Riserva, Carmenère, Merlot, Merlot Riserva, Raboso, Raboso Passito, Tai, Verduzzo, Verduzzo Passito, Chardonnay, Manzoni Bianco.

Grapes

The red Piave wines, both basic and reserve, are made with the use of grapes from vineyards composed, for at least 50%, of the Merlot vine, combined with other red berries, non-aromatic, including those with which they are also produced single-variety wines. The latter, however, are vinified from a minimum share of 85% of grapes from the corresponding vine.

Physicochemical and Organoleptic properties

The different types of Piave wines have some common characteristics, on which are grafted, in single-variety production, the peculiarities of the prevailing grape, as described in the specification. In particular, the reds have a high structure and are extremely balanced and soft on the palate. This is associated with a fragrant and intense perfume, which may also have hints of red fruits, ripe fruit, spices, fresh or dried grass, toasted tobacco. The color is ruby red, embellished with violet reflections that as they age can become garnet. In white wines, on the other hand, they have a lower sugar content and acidity and stand out for their floral, fresh fruit and bread crust aromas.

Grape production area

The production area coincides with most of the Piave basin and is characterised by a rather mild climate, associated with well-distributed rainfall throughout the year.

Specificity and historical notes

Known and practiced since the pre-Roman period, viticulture has experienced a real rebirth in much more recent times, and especially under the Habsburg Empire. In this phase, in fact, an important experimental study activity was started, which considerably improved the cultivation and the quality of the wines.