Piave
Styles
Principal grape varieties
Cabernet-FrancCabernet-SauvignonCarmenèreMerlotManzoni Bianco B. (Manzoni Bianco)Raboso Piave N. (Raboso Piave)Raboso Veronese N. (Raboso Veronese)Tocai Friulano B. (Friulano)Verduzzo Trevigiano B. (Verduzzo Trevigiano)Verduzzo Friulano B. (Verduzzo Friulano)Chardonnay
Terroir
Natural factors
- Warm, skeletal, deep, well-drained soils, low in organic matter, rich in phosphorus and magnesium.
- Cool currents from the North-East accentuate day/night temperature variations in the northern part of the appellation zone.
- Skeleton-rich soils favour aromatic profiles in white wines with a fresh, light palate.
Product characteristics
- Reds: ruby with violet or garnet reflections, notes of red fruits, cherry, spice, tobacco or toast, high structure and softness.
- Whites and aromatics: floral perfumes, fruit and fresh bread crust; skeleton-rich soils favour a fresh, light palate.
Terroir / wine link
- Skeleton-rich soils (high proportion of gravel/sand) produce aromatic white wines that are fresh and light.
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-A0464
- Official trade body site — Consorzio Vini Venezia