Bagnoli Friularo

Italy · DOP · Veneto · -1 commune(s)

Styles

Natural factors

Volcanic soils at Battaglia Terme and Monselice: good skeletal structure, well-drained, rich in minerals and trace elements.
In the plains, alluvial soils from the Adige, Bacchiglione, and Brenta rivers: sub-acid, rich in silt and potassium, in synergy with the natural acidity of Friularo.
Dominant north-easterly winds, sea breezes, and periodic bora limit moisture stagnation throughout the entire vegetative season.
The Colli Euganei create a thermal differential that generates evening and morning ventilation, moderating summer heat and protecting against spring frosts.
The minerality of the soils imparts savory, almost sulfurous notes to the wine; diurnal temperature variation during ripening increases phenolic compounds and color.

Human factors

First written record of the wines of Bagnoli: a deed of donation from the marquis to the Bishop of Padova, 954 AD.
In 1521 Ruzzante describes a «vino sgarboso» identifiable as Friularo, an autochthonous variety belonging to the Raboso family.

Product characteristics

Savory, almost sulfurous minerality: the volcanic and alluvial soils of the area impart distinctive organoleptic characteristics to the wine.
Diurnal temperature variation during ripening increases phenolic compounds and color in the berry, adding structure to the wine.

Terroir / wine link

Alluvial soils (rivers Adige, Bacchiglione, Brenta) rich in potassium: a direct pairing with the naturally high acidity of the Friularo variety.

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