| Piave | |
|---|---|
 The Piave River | |
 | |
 | |
| Location | |
| Country | Italy |
| Physical characteristics | |
| Source | |
| • location | Monte Peralba,Valle di Sappada (Province of Udine) |
| • elevation | 2,037 m (6,683 ft) |
| Mouth | Adriatic Sea |
• location | near Cortellazzo (frazione ofJesolo) |
• coordinates | 45°31′45″N12°43′42″E / 45.5293°N 12.7282°E /45.5293; 12.7282 |
| Length | 220 km (140 mi) |
| Basin size | 4,126.84 km2 (1,593.38 mi2) |
ThePiave (Italian:[ˈpjaːve]; Latin:Plavis[1]) is ariver inNortheast Italy. It begins in theAlps and flows southeast for 220 kilometres (140 mi) into theAdriatic Sea near the city ofVenice. One of its tributaries is theBoite.
In 1809 it was the scene of abattle during theNapoleonic Wars, in which Franco-Italian and Austrian forces clashed.
In 1918, duringWorld War I, it was the scene ofBattle of the Piave River, the last majorAustro-Hungarian attack on the Italian front, which failed. The Battle of the Piave River was a decisive battle of World War I on the Italian Front. In Italy the river is thus calledFiume Sacro alla Patria (Sacred River of the Homeland) and is mentioned in the patriotic song "La leggenda del Piave". It was eventually followed by theBattle of Vittorio Veneto later that year.
North of the city of Venice along the Piave Valley is theDenominazione di origine controllata (DOC) zone that makes up theVeneto wine region known as the Piave DOC. Here both red and white wine are produced, mostly asvarietal wines, withMerlot being the dominant grape of the region. Among the other grapes grown in the region areCabernet Sauvignon,Cabernet franc (which can be made separately or together as awine labelledCabernet),Pinot blanc,Pinot grigio,Pinot nero,Raboso,Friulano,Verduzzo Trevigiano andVerduzzo Friulano (which can be made separately or together as a wine labelledVerduzzo).[2]
For wines to qualify for DOC labelling the stated variety, they must make up at least 95% of the blend from grapes that areharvested within a maximumyield restriction—11tonnes/hectare for the Cabernets, Verduzzos and Friulano varieties, 12 tonnes/ha for the Pinots, 13 tonnes/ha for Merlot and 14 tonnes/ha for Raboso. The finished wines also must meet a minimumalcohol level—11.5% for all varieties except Merlot and Friulano which only need to reach 11% alcohol by volume. A separateriserva bottling for the red wine varieties is permitted provided the wine isaged at least two years prior to release and attain a minimum alcohol level of at least 12.5%.[2]
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