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The Piave DOC production area is located between the Treviso hills and Friuli, with Montello to the north and the Venetian lagoon to the south, along the axis of the Piave river.
The entire area attributable to the current Piave DOC area was already involved in cultivating vines in pre-Roman times.The Habsburg domination marks an important moment for the flourishing of viticulture in the area thanks to the development of a modern study and experimentation activity.
In the early 1900s, the province of Treviso was in second place among the Venetian provinces in terms of vineyard consistency and wine production. The renewal of the production facilities in the period between the two wars allowed the development of modern viticulture.
In 1942, it spread over approximately 161,000 hectares in the province of Treviso and 71,000 hectares in Venice.
In the 1950s, the producers of the area became aware of the quality of the product and its potential. They came together in a consortium aimed at protecting and managing the quality wines of the area, so much so that in 1971 the designation of origin for the wines was recognized—”Piave” DOC.
The geographical area dedicated to the production of DOC Piave wine extends over the hills located in a medium-low plain area that goes from the Treviso foot-hills to the border with Friuli, up to Montello in the north and the Venetian lagoon to the south, along the axis of the Piave river. The adequately ventilated and bright territory favours the fulfillment of all the vegetative-productive functions of the vineyards.
The Piave DOC Wine Production Area is located in the provinces of Treviso and Venice.
The zone completely includes the municipalities of Arcade, Breda di Piave, Casale sul Sile, Cessalto, Chiarano, Cimadolmo, Codognè, Fontanelle, Godega Sant’Urbano, Gorgo al Monticano, Mareno di Piave, Maserada sul Piave, Monastier, Oderzo, Ormelle, Ponte di Piave, Ponzano Veneto, Portobuffolè, Povegliano, Roncade, Salgareda, San Biagio di Callalta, San Fior, San Polo di Piave, Santa Lucia di Piave, Spresiano, Vazzola and Zenson di Piave, as well as parts of the municipalities of Carbonera, Casier, Gaiarine, Mansuè, Mogliano Veneto, Orsago, Preganziol, Silea, Villorba, Colle Umberto, Conegliano, Cordignano, Giavera del Montello, Montebelluna, Motta di Livenza, Nervesa della Battaglia, Paese, San Vendemiano, Susegana, Trevignano, Vittorio Veneto and Volpago del Montello in the province of Treviso, and completely the municipalities of Fossalta di Piave, Marcon, Meolo, Noventa di Piave, Quarto d’Altino, San Donà di Piave e in parte di Venezia, Ceggia, Eraclea, Jesolo, Musile di Piave and Torre di Mosto in the province of Venezia.
The single-varietal wines must contain at least 85% of the respective variety; up to a maximum of 15%, other varieties authorized on an optional basis are also possible.
The white wines are Chardonnay, Manzoni Bianco, Tai or Friulano (Sauvignonasse) and Verduzzo (Verduzzo Trevigiano) and / or Verduzzo Friulano.
The red wines are Cabernet (Cabernet Franc and / or Cabernet Sauvignon and / or Carmenère), Carmenère, Merlot and Raboso (Raboso Piave and / or Raboso Veronese). The Rosso is obtained from Merlot (max 50%) and other authorized varieties (max 50%).
A more mature and more alcoholic Riserva wine of the Rosso, Cabernet and Merlot types, is the Passito from Raboso and Verduzzo. The Raboso Superiore was promoted in 2011 with the denomination Piave Malanotte to the DOCG.
The red wines of DOC Piave are characterized by high structure, great balance between the different components and a high softness on the palate. Their colour is more or less intense ruby red, with violet reflections, sometimes garnet with ageing. The scent is fragrant and intense and, depending on the grape variety, there are hints of red fruits, cherries, ripe fruit, spicy notes, fresh or dried grass, tobacco or toasted. White and aromatic wines, obtained with higher productions, have lower sugar and acid content levels and are characterized by floral aromas, fruit, and fresh bread crust.
Piave DOC pairs well with Venetian ham appetizers, fresh Piave cheese, risotto with meat or mushroom ragout, roast veal.
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