Piave DOC

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

• 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 November 15
• 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 most wines, minimum 2 months (ERD = January 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)