Nose
Remembers berries, blackberry, plum jam with spicy notes of liquorice, pepper and tobacco.
Palate
Powerfull, typically acidic, full bodied and of great flavour.
Winemaking
The Raboso Piave is a native vine whose cultivation extends along the banks of the Piave river, It was for a long time considered a "rustic" and resistant vine so as to have managed to easily overcome the spread of grape phylloxera at the end of the nineteenth century.
Classic vinification for around 85% of grapes while the remaining, around 15% of the grapes, is dried for about 90 days. The assembled wine makes a passage in oak barrels and in barriques.
- RS: around 3 gr/lt
Aging
The maturation is late and its harvest, in our organic vineyards, takes place in the period between late October and November: the result is an excellent aging wine.
Raboso in order to obtain the designation of origin "PIAVE" needs to settle in bottle at least 2 years prior market releasing.
Appearance
Deep ruby with a slight tinge grenade.
Food Pairing
A wine for enthusiasts, with a high acidity that only aging can soften. Long-lived wine. Perfect with typical Venetian meals.
