Bagnoli di Sopra (or simply Bagnoli) is a DOC of the Veneto wine region in north-eastern Italy. The title covers a wide spectrum of wine styles, from varietal reds and sparkling rosés and whites to sweet, fortified vin da viajo ('traveler's wine').
The commune of Bagnoli di Sopra, after which the DOC is named, is located roughly 15 miles (25km) south of Padua, and south-east of the Colli Euganei hills (see Colli Euganei). It is just one of 14 parishes whose vineyards are covered by the title. For a wine to be classified as Classico here, it must be made with fruit sourced solely from Bagnoli village itself.
The earth around Bagnoli consists mainly of sandy alluvial soils, with limestone present in some parts. The landscape is flat throughout much of the area, rising only slightly in the north-west as the land rises into the Colli Euganei.
The climate is classified as 'humid subtropical' on the Koppen climate classification scale. As some land in this low-lying area is actually below sea level, frost, fog and cold temperatures are commonplace in late autumn, winter and early spring. This not only shortens the growing season, but also poses various viticultural problems including coulure (when grapevine flowers do not pollinate, or the berries fall off while small). Fortunately, consistent, warm summer sunshine more than makes up for the cold start to the year, with average temperatures rising to 84F (29C) in July and August. The humidity – again due to the region's low-lying position, and also its proximity to the Adriatic Sea and Venetian Lagoon – remains high all year round, creating the need for particular vigilance against vineyard disease.
Bagnoli wines come in many guises. Sparkling Bagnoli Spumante can be either white (bianco) or rosé (rosato) and is made predominantly from the local Raboso variety. As this is a dark-skinned grape, it must be vinified without any skin contact to produce the sparkling white.
The appellation's still wines, most of which are dry, can be either blends or varietals. Of these, the white wines are most often based on Chardonnay, Sauvignon Blanc, Tocai Friulano (known locally as 'Tai') and Marzemina Bianca (a variety which may be identical to Chasselas). Interestingly, dark-skinned Raboso is also used to make white wines, when vinificato in bianco (vinified as white).
Rosé Bagnoli Rosato wines are based on Raboso, which must comprise at least 50% of the final blend, complemented by up to 40% Merlot. It is not unusual to find a Bordeaux variety here like this – they are increasingly common all over north-eastern Italy – and the default red Bagnoli rosso is based on a classic Bordeaux blend of Merlot, Cabernet Franc, Cabernet Sauvignon and Carmenere, with a hint of Raboso.
Any red wine made under this DOC may bear the title riserva if aged for two years, of which one must be spent in oak barrels.
The Raboso variety is a particular point of interest here in eastern Veneto. Popular with both winemakers and grape-growers, it has become the area's flagship grape. It is used not only in Bagnoli, where it is often called Friularo, but also in Piave. To complicate matters slightly, there are in fact two Raboso varieties: Raboso Piave and its offspring Raboso Veronese. The two grapes are so similar, and have been so long confused with each other, however, that they are treated effectively as a single variety in most official documents.
Raboso has proven so successful in recent decades that, in 2011, the new Bagnoli Friularo DOCG was created, uniquely for wines made from Raboso grapes (see Bagnoli Friularo).
