NAME: PIAVE DOC RABOSO – red
ALCOHOL CONTENT: 13% volume.
GRAPE VARIETIES USED: Raboso 100%
PRODUCTION AREA AND EXPOSURE:
Vineyards in Campodipietra, in the south of the province of Treviso, with the beneficial effects afforded by the Adriatic Sea just 20km away. The vines have an average age of over 40 years and face west.
SOIL TYPE: caranto, a type of terrain which derives from the weathering of sedimentary rocks, rich in potassium and with a balanced proportion of clay and humus.
TRAINING SYSTEM: Sylvoz
VINTAGE: harvested by hand into crates. The harvest begins no earlier than the beginning of October and sometimes goes on until early November, since Raboso is a late variety.
VINIFICATION: classic red wine fermentation. The grapes are stripped and crushed and then macerated in wooden vats for 12-15 days, with daily délestage. Malolactic fermentation is undertaken and completed in oak barrels during the spring/summer following the harvest.
MATURATION AND AGEING: in order to be awarded the “PIAVE” DOC (Denomination of Controlled Origin) label, RABOSO must be aged for at least three years in oak casks before sale. At the Ornella Molon Traverso company, convinced as we are of the phenolic potential of this wine, we age Raboso in our own cellars for a longer period still; it is placed on the market only after a further two years’ maturing in French oak barrels used for the first and second time, plus another year in 50 lt oak casks. After bottling, the wine is aged for another year before drinking.
ORGANOLEPTIC PROPERTIES: this isvery much a drink for wine buffs, given the tartaric acidity that even such a long ageing process can only mask to an extent. Deep red in colour, with a ruby tinge; the still-young fragrance is reminiscent of berries and pepper, with a note of mineral which blends well with the woody nuances. Austere, savoury, full-bodied palate, becoming velvety with age.
SUGGESTED PAIRINGS: game dishes, especially those in spicy sauces; best enjoyed with rich, fatty dishes in general, because the acidic flavour cleanses the palate.
HOW TO SERVE: at a temperature of 18-20° C in good-sized glasses.
