Bagnoli di Sopra

Styles

Principal grape varieties

Terroir

• In the northern part of the appellation, in the communes of Battaglia Terme and Monselice, the soils derive from the breakdown of volcanic rocks; they have good skeletal content, are well drained, and are rich in minerals and trace elements.
• The flat areas of the other communes are characterised by a different texture and by the mineral richness derived from sediments deposited by the Adige, Bacchiglione, and Brenta rivers, with a higher proportion of silt and organic matter compared with non-alluvial soils.
• The proximity of the Colli Euganei ensures, through the simple effect of thermal differentials, morning and evening air movement that in summer helps moderate the accumulated heat of the hottest hours and in spring offers protection against frost.
• The ventilation of the production area is broadly defined by winds arriving from the north-east and, given the relatively close proximity to the sea, by the periodic presence of sea breezes and bora throughout the entire growing season.
• The climate is temperate with Mediterranean thermal conditions, mild winters, and hot, dry summers, while mean annual rainfall ranges between 700 and 900 mm with two peaks in spring and autumn.

• The earliest known document linking the name of the wines to the area is the deed of donation of the marquisate of the Domain of Bagnoli to the Bishop of Padova, dated 954 AD.
• During the war against the Ottoman Empire in Crete, Venetian fleets provisioned themselves from the cellars of Bagnoli with a fortified red wine known as 'Vin da Viajo', prized for its resistance to high temperatures and sea transport.

• The white wines are distinguished by freshness and fragrance, with aromas of white-fleshed fruit and white flowers, gentle spice, good structure, and excellent sapidity.
• With age, the red wines take on a garnet hue and develop aromas of overripe red fruit, fruit preserved in spirit, and jam, along with spiced notes of liquorice and black pepper, with nuances of oak and vanilla.
• The red wine has a ruby colour when young, tending toward garnet with age, with a fairly intense vinous nose and a dry, intense, velvety, and harmonious palate. (via Wikipedia · CC BY-SA 4.0)
• The white wine has a straw-yellow colour, a vinous nose with a pleasant characteristic bouquet, and a dry or off-dry palate that is refined, sapid, and velvety. (via Wikipedia · CC BY-SA 4.0)

• The mineral richness of the alluvial soils imparts gustatory complexity, body, and structure to the red wines, while the proximity to the sea and the salinity of the soils lend the white wines their characteristic sapidity.

Facts drawn from the specification's terroir-link section by automatic interpretation — see the source.

All appellations in Italy

Sources

• eAmbrosia register (EU) — File number PDO-IT-A0466
• Official trade body site — Consorzio Tutela Vini Friularo di Bagnoli