Friularo di Bagnoli (Italy)
Friularo di Bagnoli DOCG is a red wine from Veneto.
Typical Flavors
 Red Cherry |
 Black Cherry |
 Raspberry |
 Blackberry |
 Flowers |
 Pepper |
 Almonds |
 Spices |
Oak Added Flavors
 Barrel |
 Vanilla |
 Tobacco |
 Leather |
Friularo is associated with Ripe Cherries (Marasca Cherry), Raspberries. Violets. Spices
Profile
Friularo di Bagnoli is a full bodied red wine with strong acidity and tannins:
| BODY | Full | ||
| TANNINS | High | ||
| FRUIT | Medium | ||
| ACIDITY | Meium - High | ||
| |||
Food Pairing
 Salami |
 Cheese |
 Goose |
 Duck |
 Rabbit |
 Wild Boar |
 Deer |
 Red Meat |
Pairing Suggestions
Excellent Pairing:
Local Paduan Dishes.
International Cuisine.
Pasta with Hare or Goose.
Red Meat.
Cheese:
Aged Cheese. Asiago. Grana Padano.
Paduan Specialities:
Guinea Hen.
Grilled Eel.
DOCG
Friularo di Bagnoli DOCG is one of the newer titles in Veneto (2011). It covers red wines from the southern half of the Padova region.
In the DOCG there are also two sweet styles: Passito and Vendemmia Tardiva.
Sweet Vendemmia Tardiva has been a part of the area's wine production for centuries. The grapes used to make this late harvest wine were traditionally harvested on Saint Martin's Day (November 11).
DOCG Requirements:
All the wines must use Raboso Piave grape (Local Friularo):
Rosso:
Min 90% Raboso
Min12 months aging
Min 11.5% Alcohol.
Rosso Riserva:
Minimum 90% Raboso
Minimum 24 months aging with 12 months in barrel, and Minimum 12.5% Alcohol.
Sweet wine: Minimum 90% Raboso, and Minimum 60% harvested after November 11.
Passito: Minimum 90 % Raboso, and Maximum 50% dried grapes. Minimum alcohol 15%.
About
Friularo is the local name for the grape Raboso. Raboso translates locally to "rabid" or "aggressive".