Corti Benedettine del Padovano DOC

WHITE WINES

• Bianco (Wh): Minimum 50% Friulano (locally Tai); maximum 50% Chardonnay, Pinot Bianco, Pinot Grigio, and/or Sauvignon Blanc
• Chardonnay (Wh, WhFr, WhFrSw): Minimum 85% Chardonnay + OANWG
• Pinot Bianco (Wh): Minimum 85% Pinot Bianco + OANWG
• Pinot Grigio (Wh): Minimum 85% Pinot Grigio + OANWG
• Sauvignon (Wh): Minimum 85% Sauvignon Blanc + OANWG
• Tai (Wh): Minimum 85% Friulano + OANWG

ROSATO WINES

• Rosato (Ro): 60–70% Merlot; minimum 10% Raboso (Piave and/or Veronese); maximum 30% Cabernet Franc, Cabernet Sauvignon, Carmenère, and/or Refosco dal Peduncolo Rosso

RED WINES

• Rosso (Rd): 60–70% Merlot; minimum 10% Raboso; maximum 30% Cabernet Franc, Cabernet Sauvignon, Carmenère, and/or Refosco
• Cabernet (Rd): Minimum 85% Cabernet Franc, Cabernet Sauvignon, and/or Carmenère + OANRG
• Cabernet Sauvignon (Rd): Minimum 85% Cabernet Sauvignon + OANRG
• Merlot (Rd): Minimum 85% Merlot + OANRG
• Raboso (Rd): Minimum 85% Raboso + OANRG
• Refosco dal Peduncolo Rosso (Rd): Minimum 85% Refosco + OANRG
• Novello (Rosso)
• Riserva (Cabernet, Cabernet Sauvignon, Raboso, Refosco)

SPARKLING WINES

• Chardonnay Spumante (WhSp): Minimum 85% Chardonnay + OANWG
• Moscato Spumante (WhSpSw): Minimum 95% Moscato Giallo + OANWG

DESSERT AND SPECIALTY WINES

• Passito (WhSw): Minimum 70% Moscato Giallo; maximum 30% Chardonnay, Friulano, Pinot Bianco, Pinot Grigio, and/or Sauvignon Blanc
• Raboso Passito (Rd, RdSw): Minimum 85% Raboso + OANRG

• Grapes for Passito must be air-dried to achieve a minimum sugar level of 270 g/l (27.0%) for regular (Moscato) Passito or 235 g/l (23.5%) for Raboso Passito and cannot be pressed before December 31
• 40% of grapes for Novello must undergo carbonic maceration
• Spumante wines and Chardonnay frizzante may undergo second fermentation either in bottles or in autoclaves
• Minimum alcohol level: 5.0% for Moscato Spumante (11.0% potential); 10.5% for Bianco and Chardonnay frizzante; 11.0% for Pinot Grigio, Tai, Rosato, Rosso, Raboso, and Novello; 11.0% for Passito (13.0% potential); 11.5% for Chardonnay tranquillo, Pinot Bianco, Sauvignon Blanc, red varietals except Raboso, and Chardonnay Spumante; 12.5% for Riserva; 14.0% (potential) for Raboso Passito
• Residual sugar: Chardonnay Spumante can range from extra brut to demisec; Moscato Spumante is always dolce
• Aging: For Riserva, minimum 2 years, including 6 months in barrel (ERD = November 1, V+2)