Piave Malanotte
The Piave Malanotte (or Malanotte del Piave ) is a red wine from the northern Italian region of Veneto . The cultivation area is in the Venetian plain on both sides of the Piave river , in the provinces of Treviso and Venice . The Piave Malanotte is a wine that is partly produced from dried grapes and is therefore similar in terms of its production to the wines Ripasso della Valpolicella and Chianti Governo all'uso toscano . The "controlled designation of origin " ( Denominazione di Origine Controllata e Garantita - DOCG) received the wine in 2011, it was last updated on March 7, 2014. The denomination got its name from the medieval hamlet Borgo Malanotte in the district of Tezze di Piave in the municipality of Vazzola . Wines produced in a similar way were previously marketed as Piave Raboso Superiore .
history
Viticulture can be traced back to pre-Christian times in the Venetian plain and is traditionally part of the agricultural culture of this area. The region achieved relative prosperity when it was under the direct influence of the Republic of Venice and the financial resources of the city-state were also invested in the agriculture of the surrounding mainland. The decline of the Republic of Venice and climatic changes led to the region's economic decline in the 18th century. At the beginning of the 19th century, the phylloxera plague damaged the vineyards, which subsequently led to increased efforts to modernize viticulture. This fact also explains the cultivation of numerous French grape varieties such as Carménère , Cabernet Sauvignon and Cabernet Franc . The Raboso was traditionally a simple country wine or a blending partner for other wines and was exported to many wine-growing areas in Italy for this purpose. The wines produced from his grapes - his name comes from rabioso (Italian for angry) - have very high levels of colorants, tannins and acidity. In order to tame the "unruly" character of these wines a little, the method of drying some of the grapes was introduced into the regulations for the Piave Malanotte. This process, called appassimento , makes the wine fuller, richer in alcohol and has a rounder, softer taste. Traditionally, only a passito (see straw wine ), i.e. a dessert wine , was made in the Piave region from dried grapes . The commercial success of the Amarone della Valpolicella and Ripasso della Valpolicella wines, also from Veneto , was a decisive factor in the establishment of the Piave Malanotte denomination .
Growing area
The area of the Piave Malanotte overlaps with the Prosecco DOC cultivation zone and includes the following municipalities (in whole or in part):
- in the province of Treviso : Arcade , Breda di Piave , Carbonera , Casale sul Sile , Casier , Cessalto , Chiarano , Cimadolmo , Codognè , Colle Umberto , Conegliano , Cordignano , Fontanelle , Gaiarine , Giavera del Montello , Godega Sant'Urbano , Gorgo al Monticano , Mareno di Piave , Maserada sul Piave , Mansuè , Mogliano Veneto , Monastier di Treviso , Montebelluna , Motta di Livenza , Nervesa della Battaglia , Oderzo , Ormelle , Orsago , Paese , Ponte di Piave , Ponzano Veneto , Portobuffolé , Povegliano , Roncade , Preganziol , Salgareda , San Biagio di Callalta , San Fior , San Polo di Piave , San Vendemiano , Santa Lucia di Piave , Silea , Spresiano , Susegana , Trevignano , Vazzola , Villorba , Vittorio Veneto , Volpago del Montello , Zenson di Piave .
- in the province of Venice : Ceggia , Fossalta di Piave , Eraclea , Jesolo , Marcon , Meolo , Musile di Piave , Noventa di Piave , Quarto d'Altino , San Donà di Piave , Torre di Mosto , Venice .
generation
The denomination prescribes the following grape varieties:
- Grape varieties : Raboso Piave at least 70%, Raboso Veronese at most 30%. Raboso Veronese can be replaced up to 5% with other grape varieties approved in the provinces of Treviso and Venice.
- Vinification : Between 15 and 30% of the grape material is dried before it is vinified.
- Maximum yield per hectare: 12 tons of grapes / hectare, 65 liters of wine per hundred kilograms of grapes (traditional processing), 40 liters of wine per hundred kilograms of grapes ( Appassimento process).
- Maturation period : at least 3 years, at least one of which in wooden barrels.
description
According to the denomination (excerpt):
- Color : ruby red, with purple reflections with age
- Smell : typical, of cherries and spices
- Taste : tart, tasty, characteristic
- Alcohol content : at least 12.5% vol.
- Acidity : at least 5.5 g / l
- Dry extract : at least 26.0 g / l
- Residual sugar : maximum 8.0 g / l
literature
- Jancis Robinson : The Oxford Wine Lexicon, 3rd revised edition . 1st edition. Gräfe and Unzer Verlag, Munich, 2007, ISBN 978-3-8338-0691-9 .
- Burton Anderson: Atlas of Italian Wines . Hallwag, Gräfe and Unzer, Munich 1990, ISBN 3-444-10372-7 .
Web links
- Official website of the consortium Italian / English
- Map of the growing areas and list of all DOCG and DOC wines in Veneto In: federdoc.com , accessed on August 10, 2018 (Italian).
Individual evidence
- ↑ a b c d Provvedimenti generali relativi ai Disciplinari consolidati dei vini DOP e IGP italiani. (PDF) politicheagricole.it (Italian Ministry of Agriculture), November 27, 2017, accessed on June 26, 2018 (Italian, download page with all consolidated specifications of Italian DOP and IGP wines).
- ^ Page of the consortium
- ↑ Merum magazine 1/10, ISSN 1660-8062