DOCG · Veneto

Bagnoli Friularo o Friularo di Bagnoli

Bagnoli Friularo o Friularo di Bagnoli DOCG (Veneto) at a glance: 8 recorded wine types, with the main requirements from the official production specification. The specification lists RABOSO PIAVE among the grape varieties. The technical sections cover grape yields, minimum ageing, market-release rules for the relevant wine types.

✓ Verified· September 2026

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Production rules at a glance

Quick overview of the key requirements. Values and conditions can vary by wine type: consult the detailed rules and official source.

RegionVenetoProvincePadova

Wine typesBagnoli Friularo Classico, Bagnoli Friularo Classico Passito, Bagnoli Friularo Classico Riserva, Bagnoli Friularo Classico Vendemmia Tardiva, Bagnoli Friularo o Friularo di Bagnoli, Bagnoli Friularo o Friularo di Bagnoli Passito, Bagnoli Friularo Riserva, Bagnoli Friularo Vendemmia Tardiva

Grape varieties / compositionRABOSO PIAVE 90–100%

Maximum grape yield12 t/haMaximum wine yield—

Minimum planting density2,500 vines/haMinimum alcoholic strength11.5% vol

Ageing12 monthsMinimum ageing in wood—

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Quick comparison within the appellation

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Wine type A · referenceWine type B · comparison

ParameterBagnoli Friularo ClassicoBagnoli Friularo Classico PassitoΔ vs A

ColourRedRed—

Grape varietiesRABOSO PIAVE 90–100%RABOSO PIAVE 90–100%—

Maximum grape yield11 t/ha11 t/ha0 t/ha (0%)

Maximum wine yield———

Minimum planting density2,500 vines/ha2,500 vines/ha0 vines/ha (0%)

Ageing12 months24 months+12 months (+100%)

Minimum ageing in wood—24 months—

Minimum alcoholic strength11.5% vol15.5% vol+4% vol (+34.8%)

Minimum total acidity5.5 g/l5.5 g/l0 g/l (0%)

Minimum sugar-free extract24 g/l30 g/l+6 g/l (+25%)

Release for consumption———

ABagnoli Friularo ClassicoBBagnoli Friularo Classico Passito

Colour

ARed

BRed

Δ vs A—

Grape varieties

ARABOSO PIAVE 90–100%

BRABOSO PIAVE 90–100%

Δ vs A—

Maximum grape yield

A11 t/ha

B11 t/ha

Δ vs A0 t/ha (0%)

Maximum wine yield

A—

B—

Δ vs A—

Minimum planting density

A2,500 vines/ha

B2,500 vines/ha

Δ vs A0 vines/ha (0%)

Ageing

A12 months

B24 months

Δ vs A+12 months (+100%)

Minimum ageing in wood

A—

B24 months

Δ vs A—

Minimum alcoholic strength

A11.5% vol

B15.5% vol

Δ vs A+4% vol (+34.8%)

Minimum total acidity

A5.5 g/l

B5.5 g/l

Δ vs A0 g/l (0%)

Minimum sugar-free extract

A24 g/l

B30 g/l

Δ vs A+6 g/l (+25%)

Release for consumption

A—

B—

Δ vs A—

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Common questions

How long must Bagnoli Friularo o Friularo di Bagnoli be aged?

For the Bagnoli Friularo Classico wine type, the specification records at least 12 months of ageing. Other wine types may have different requirements; see the detailed rules below.

When can Bagnoli Friularo o Friularo di Bagnoli wine be released for sale?

The permitted release depends on the rules for the specific wine type and, where required, its vintage. Check the official specification and the calculator where applicable.

TECHNICAL DATA

Structured data by wine type

Product specification source · expandable detail

Data by wine type

Numeric values come from the shared structured database. Official names, geographical names and regulatory wording are kept in Italian where appropriate.

Bagnoli Friularo Classico

Grape compositionRABOSO PIAVE 90–100%

Viticulture

RuleYieldPlanting densityNatural alcoholOfficial condition (IT)

Wine type11 t/ha2,500 vines/ha10.5%Classico

Winemaking

StageGrape-to-wine yieldMaximum wine yieldOfficial rule / area (IT)

Finished wineCommon to the appellation70%——

Finished wineCommon to the appellation70%—Per vini non passito/VT possono essere usate uve appassite fino al 50% della partita.

Ageing

TypeTotalWoodBottle / lees

Ageing12 months——

Minimum total 12 months: 0 months are assigned to a specific minimum stage; the remaining 12 months form part of the overall period without a specified minimum stage.

Characteristics at release

ColourMinimum alcoholic strengthMinimum total acidityMinimum sugar-free extract

rosso rubino se giovane, tendente al granato con l’invecchiamento11.5% vol5.5 g/l24 g/l

Bagnoli Friularo Classico Passito

Grape compositionRABOSO PIAVE 90–100%

Viticulture

RuleYieldPlanting densityNatural alcoholOfficial condition (IT)

Wine type11 t/ha2,500 vines/ha10.5%Classico Passito

Winemaking

StageGrape-to-wine yieldMaximum wine yieldOfficial rule / area (IT)

Finished wineCommon to the appellation70%——

Finished wineCommon to the appellation70%—Per vini non passito/VT possono essere usate uve appassite fino al 50% della partita.

Passito45%—Appassimento naturale; pigiatura non prima dell’8 dicembre salvo anticipo autorizzato.

Ageing

TypeTotalWoodBottle / lees

Ageing24 months24 months—

Characteristics at release

ColourMinimum alcoholic strengthMinimum total acidityMinimum sugar-free extract

rosso rubino più o meno intenso, tendente al granato con l’invecchiamento15.5% vol5.5 g/l30 g/l

Bagnoli Friularo Classico Riserva

Grape compositionRABOSO PIAVE 90–100%

Viticulture

RuleYieldPlanting densityNatural alcoholOfficial condition (IT)

Wine type11 t/ha2,500 vines/ha11.5%Classico Riserva

Winemaking

StageGrape-to-wine yieldMaximum wine yieldOfficial rule / area (IT)

Finished wineCommon to the appellation70%——

Finished wineCommon to the appellation70%—Per vini non passito/VT possono essere usate uve appassite fino al 50% della partita.

Ageing

TypeTotalWoodBottle / lees

Ageing24 months12 months—

Minimum total 24 months: 12 months are assigned to a specific minimum stage; the remaining 12 months form part of the overall period without a specified minimum stage.

Characteristics at release

ColourMinimum alcoholic strengthMinimum total acidityMinimum sugar-free extract

rosso rubino se giovane, tendente al granato con l’invecchiamento12.5% vol5.5 g/l26 g/l

Bagnoli Friularo Classico Vendemmia Tardiva

Grape compositionRABOSO PIAVE 90–100%

Viticulture

RuleYieldPlanting densityNatural alcoholOfficial condition (IT)

Wine type11 t/ha2,500 vines/ha10.5%Classico Vendemmia Tardiva

Winemaking

StageGrape-to-wine yieldMaximum wine yieldOfficial rule / area (IT)

Finished wineCommon to the appellation70%——

Finished wineCommon to the appellation70%—Per vini non passito/VT possono essere usate uve appassite fino al 50% della partita.

Ageing

TypeTotalWoodBottle / lees

Ageing12 months——

Minimum total 12 months: 0 months are assigned to a specific minimum stage; the remaining 12 months form part of the overall period without a specified minimum stage.

Characteristics at release

ColourMinimum alcoholic strengthMinimum total acidityMinimum sugar-free extract

rosso rubino se giovane, tendente al granato con l’invecchiamento11.5% vol5.5 g/l24 g/l

Bagnoli Friularo o Friularo di Bagnoli

Grape compositionRABOSO PIAVE 90–100%

Viticulture

RuleYieldPlanting densityNatural alcoholOfficial condition (IT)

Wine type12 t/ha2,500 vines/ha10%Base

Winemaking

StageGrape-to-wine yieldMaximum wine yieldOfficial rule / area (IT)

Finished wineCommon to the appellation70%——

Finished wineCommon to the appellation70%—Per vini non passito/VT possono essere usate uve appassite fino al 50% della partita.

Ageing

TypeTotalWoodBottle / lees

Ageing12 months——

Minimum total 12 months: 0 months are assigned to a specific minimum stage; the remaining 12 months form part of the overall period without a specified minimum stage.

Characteristics at release

ColourMinimum alcoholic strengthMinimum total acidityMinimum sugar-free extract

rosso rubino se giovane, tendente al granato con l’invecchiamento11.5% vol5.5 g/l24 g/l

Bagnoli Friularo o Friularo di Bagnoli Passito

Grape compositionRABOSO PIAVE 90–100%

Viticulture

RuleYieldPlanting densityNatural alcoholOfficial condition (IT)

Wine type12 t/ha2,500 vines/ha10%Passito

Winemaking

StageGrape-to-wine yieldMaximum wine yieldOfficial rule / area (IT)

Finished wineCommon to the appellation70%——

Finished wineCommon to the appellation70%—Per vini non passito/VT possono essere usate uve appassite fino al 50% della partita.

Passito45%—Appassimento naturale; pigiatura non prima dell’8 dicembre salvo anticipo autorizzato.

Ageing

TypeTotalWoodBottle / lees

Ageing24 months24 months—

Characteristics at release

ColourMinimum alcoholic strengthMinimum total acidityMinimum sugar-free extract

rosso rubino più o meno intenso, tendente al granato con l’invecchiamento15.5% vol5.5 g/l30 g/l

Bagnoli Friularo Riserva

Grape compositionRABOSO PIAVE 90–100%

Viticulture

RuleYieldPlanting densityNatural alcoholOfficial condition (IT)

Wine type12 t/ha2,500 vines/ha11%Riserva

Winemaking

StageGrape-to-wine yieldMaximum wine yieldOfficial rule / area (IT)

Finished wineCommon to the appellation70%——

Finished wineCommon to the appellation70%—Per vini non passito/VT possono essere usate uve appassite fino al 50% della partita.

Ageing

TypeTotalWoodBottle / lees

Ageing24 months12 months—

Minimum total 24 months: 12 months are assigned to a specific minimum stage; the remaining 12 months form part of the overall period without a specified minimum stage.

Characteristics at release

ColourMinimum alcoholic strengthMinimum total acidityMinimum sugar-free extract

rosso rubino se giovane, tendente al granato con l’invecchiamento12.5% vol5.5 g/l26 g/l

Bagnoli Friularo Vendemmia Tardiva

Grape compositionRABOSO PIAVE 90–100%

Viticulture

RuleYieldPlanting densityNatural alcoholOfficial condition (IT)

Wine type12 t/ha2,500 vines/ha10%Vendemmia Tardiva

Winemaking

StageGrape-to-wine yieldMaximum wine yieldOfficial rule / area (IT)

Finished wineCommon to the appellation70%——

Finished wineCommon to the appellation70%—Per vini non passito/VT possono essere usate uve appassite fino al 50% della partita.

Ageing

TypeTotalWoodBottle / lees

Ageing12 months——

Minimum total 12 months: 0 months are assigned to a specific minimum stage; the remaining 12 months form part of the overall period without a specified minimum stage.

Characteristics at release

ColourMinimum alcoholic strengthMinimum total acidityMinimum sugar-free extract

rosso rubino se giovane, tendente al granato con l’invecchiamento11.5% vol5.5 g/l24 g/l

Municipalities / permitted area

Zona di produzione Bagnoli Friularo o Friularo di BagnoliOfficial Italian wording

Articolo 3 1. La zona di produzione delle uve per la produzione dei vini a denominazione di origine controllata e garantita “Bagnoli Friularo” o "Friularo di Bagnoli", comprende l’intero territorio dei comuni di: 2 Agna, Arre, Bagnoli di Sopra, Battaglia Terme, Bovolenta, Candiana, Due Carrare, Cartura, Conselve, Monsel ice, Pernumia, S. Pietro Viminario, Terrassa e Tribano, tutti in provincia di Padova. 2. La zona di produzione delle uve per la produzione dei vini a denominazione di origine controllata e garantita “Bagnoli Friularo” o "Friularo di Bagnoli", designabili c on la specificazione classico interessa l’intero territorio del comune di Bagnoli di Sopra.

Art. 3

Official source

Official product specification · Bagnoli Friularo o Friularo di Bagnoli

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