Bagnoli di Sopra

Styles

Principal grape varieties

Terroir

• Volcanic soils to the north (Battaglia Terme, Monselice): good skeletal content, well-drained, and rich in minerals.
• Flat zones with alluvial soils (Adige, Bacchiglione, and Brenta rivers): higher silt content and greater organic matter.
• North-easterly winds, sea breezes, and bora prevent the stagnation of summer humidity.
• Temperate climate with Mediterranean influences; diurnal temperature ranges during ripening enhance phenolics, color, and aromatics.
• Annual rainfall of 700–900 mm with peaks in spring and autumn; soil salinity imparts a characteristic sapidity to the white wines.

• Roman origins: the area lay within the 'Decima Regio,' traversed by the via Amnia (131 BC); Pliny mentioned the wines of Padova in association with the willow.
• First written record: a deed of donation from the Marquis of Bagnoli to the Bishop of Padova in 954 AD; in the 14th century the Benedictines built cellars that remain operational today and are designated a national monument.

• Diurnal temperature ranges during ripening increase phenolic compounds and color in the reds, and aromatic intensity in the whites.
• Proximity to the sea and soil salinity lend a characteristic sapidity to the whites; alluvial soils contribute body and structure to the reds.

• Alluvial soils (Adige, Bacchiglione, Brenta) provide gustatory richness, body, and structure to the red wines; volcanic soils at Battaglia Terme and Monselice ensure minerality.

Facts drawn from the cahier's terroir-link section (Lien au terroir) by automatic interpretation — see the source.

Sources

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