Corti Benedettine del Padovano

Styles

Principal grape varieties

Terroir

• The territory is flat and was formed in geological eras by sediments deposited by four rivers — the Po, the Adige, the Bacchiglione, and the Brenta — giving rise to clay, sandy, and medium-textured soils.
• The soils contain a higher proportion of silt compared to those of other non-alluvial zones and are very rich in organic matter and mineral salts.
• The climate is temperate Mediterranean, with warm summers and mild winters, and the proximity of the rivers ensures a high availability of water throughout the area.
• The relative proximity to the sea is characterised by the presence of salt-laden sea breezes and bora, which arrive periodically and prevent the stagnation of humidity, especially in summer.
• The area was already described in Roman times as a marshy zone along the Adige, where Pliny the Elder noted the virtues of the wines produced there. (via Wikipedia · CC BY-SA 4.0)

• In the twelfth century the Bishop of Padua assigned the first agricultural holdings to Benedictine monks, and over time the monks and sharecroppers in the service of the local courts succeeded in reclaiming the land from the water and draining it.
• Vine rows were oriented, where possible, in a north–south direction on soils shaped into a cambered profile (baulatura), to promote greater sun exposure of the grape clusters and to offer less resistance to the winds.
• Among the historic, indigenous varieties cultivated in the area are Raboso Piave, Refosco dal Peduncolo Rosso, Tai (Tocai friulano), and the Moscato varieties, alongside international varieties.
• The experience of growers has led to Raboso Piave being cultivated on clay soils, while white-berried varieties are planted on predominantly sandy soils.

• Young red wines consumed within a year of the harvest display a ruby colour with violet highlights and complex aromas of red fruits with hints of vanilla.
• Red wines aged for two to three years show a garnet colour with brick-red highlights, aromas of ripe red fruit in spirit and jam, spiced notes of liquorice or black pepper, a soft tannin structure, and acidity softened by maturation in wood.
• Young white wines display a colour ranging from yellow to deep yellow with greenish highlights in the first months of life, good structure, excellent salinity, and a fresh, lively finish.
• In white wines aged for one to two years, wood ageing transforms the fresh-fruit notes typical of young wines into dried and ripe fruit notes, enriched by sweet, vanilla-tinged nuances.

• The salt-laden sea breezes and bora prevent the stagnation of humidity especially in summer, reducing the incidence of mould and disease on the grapes.
• The salt-laden marine air currents contribute to enhancing the salinity of both white and red wines.

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-A0456
• Official trade body site — Consorzio Tutela Vini Corti Benedettine del Padovano