Piave DOC

Piave See Veneto map, ref #32
Region:
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: 336 ha / 830 acres (2017)
Production: 11,430 hl / 127,000 cases (2017)
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 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)

Last Disciplinare Modification: 07/26/2018