Bagnoli di Sopra / Bagnoli DOC

WHITE WINES

• Bianco (Wh): Minimum 30% Chardonnay; minimum 20% Friulano (locally Tai) and/or Sauvignon Blanc; minimum 10% Raboso; maximum 15% OAWG
• Marzemina Bianca (Wh): Minimum 85% Marzemina Bianca + OAWG

ROSATO WINES

• Rosato (Ro): Minimum 50% Raboso (Piave and/or Veronese); maximum 40% Merlot; maximum 10% OAG

RED WINES

• Rosso (Rd): 15–60% Merlot; minimum 25% Cabernet Franc, Cabernet Sauvignon, and/or Carmenère; maximum 15% Raboso
• Cabernet (Rd): Minimum 85% Cabernet Franc, Cabernet Sauvignon, and/or Carmenère + OANRG
• Cabernet Franc (Rd): Minimum 85% Cabernet Franc + OANRG
• Cabernet Sauvignon (Rd): Minimum 85% Cabernet Sauvignon + OANRG
• Carmenère (Rd): Minimum 85% Carmenère + OANRG
• Cavrara (Rd): Minimum 85% Cavrara + OANRG
• Corbina (Rd): Minimum 85% Corbina + OANRG
• Merlot (Rd): Minimum 85% Merlot + OANRG
• Refosco (Rd): Minimum 85% Refosco dal Peduncolo Rosso + OANRG
• Turchetta (Rd): Minimum 85% Turchetta + OANRG
• Riserva (Rosso, Cabernet, Cabernet Franc, Cabernet Sauvignon, Carmenère, Merlot)

SPARKLING WINES

• Spumante (WhSp, RoSp): Minimum 90% Raboso Piave; maximum 10% OARG
• Storico (Spumante)

DESSERT AND SPECIALTY WINES

• Vin da Viajo (RdFoSw): Minimum 90% Raboso Piave; maximum 10% OARG
• Riserva (Vin da Viajo)

• Classico, from the commune of Bagnoli di Sopra only

• Minimum alcohol level: 10.5% for Bianco, Marzemina Bianca, Rosato, and Spumante; 11.0% for Rosso and red varietals; 11.5% for Spumante Storico; 12.0% for Riserva; 15.5% (potential) for Vin da Viajo
• Residual sugar: Spumante bianco can range from natural (zero dosage) to dry; Spumante rosato can range from natural to demisec; minimum 45 g/l (4.5%) for Vin da Viajo
• Aging: For Riserva, minimum 24 months, including 12 months in barrel (ERD = November 1, V+2)