Description
The Bagnoli Friularo PDO or Friularo Bagnoli PDO is reserved for the following types of wine: Red, Passito and Late Harvest.
Production Area
The production area of Bagnoli Friularo PDO or Friularo Bagnoli PDO is within the entire territory of the municipalities of Agna, Arre, Bagnoli di Sopra, Battaglia Terme, Bovolenta, Candiana, Due Carrare, Cartura, Conselve, Monselice, Pernumia, S. Pietro Viminario, Terrassa and Tribano in the Province of Padua, in the Veneto region.
Description of product typologies
Bagnoli Friularo PDO or Friularo Bagnoli PDO Rosso is intense dark ruby-red in colour; the fruity fragrances on the nose move between blackberry and cherry and are slightly spicy; it displays lively tannin on the palate, with strong acidity and a significant aftertaste of red fruit. Classico and Riserva can be displayed on the label.Bagnoli Friularo PDO or Friularo Bagnoli PDO Passito is dark, impenetrable ruby-red in colour; the impact on the nose is that of deep cherry and sweet spicy notes, with sensations of aromatic herbs; it is balanced on the palate, with returns of fruit, dates and liquorice, supported by lively but smooth tannin and balanced acidity. Classico can be displayed on the label.Bagnoli Friularo PDO or Friularo Bagnoli PDO Vendemmia Tardiva is ruby-red in colour when young, tending towards garnet-red with ageing; it displays intense fragrances of dried fruit and sweet spices on the nose; it is very fresh, full, velvety and intense on the palate. Classico can be displayed on the label.Bagnoli Friularo PDO or Friularo Bagnoli PDO Passito wine is obtained by naturally drying the grapes on the vines or in suitable areas; the use of environmental conditioning systems is permitted, as long as it operates at a similar temperature as those found in traditional drying processes. Grapes destined for drying cannot be pressed before December 8th. Bagnoli Friularo PDO or Friularo Bagnoli PDO Rosso (incl. Classico) and Vendemmia Tardiva (incl. Classico) must undergo an ageing period of at least 12 months, not less than 24 months for the Riserva, commencing November 1st of the year in which the grapes were produced, of which at least 12 months must be in oak barrels.Bagnoli Friularo PDO or Friularo Bagnoli PDO Passito (incl. Classico) cannot be released for consumption before undergoing a maturing and ageing period of at least 2 years in barrels, commencing November 1st of the year in which the grapes were produced.Bagnoli Friularo PDO or Friularo Bagnoli PDO Rosso and Vendemmia Tardiva is reserved exclusively for wine produced with at least 60% of grapes harvested and vinified, as is tradition, after the summer of San Martino (November 11th).In the preparation of Bagnoli Friularo PDO or Friularo Bagnoli PDO, which are different from the Passito and Vendemmia Tardiva types, the use of dried grapes, max. 50% of the total, is permitted.
Additional specifications
The Bagnoli Friularo PDO or Friularo Bagnoli PDO designation can be followed by the specification Vigna (Vineyard) with the relative toponym.
