NAME: RABOSO FRIZZANTE IGT (sparkling red)

ALCOHOL CONTENT: 11.5% volume

GRAPE VARIETIES USED: Raboso Piave and Raboso Veronese.

PRODUCTION AREA AND EXPOSURE: Piave River basin, south-east of Treviso.

SOIL TYPE: rich in skeleton with a good balance of clay and organic substance.

TRAINING SYSTEM: Sylvoz.

VINTAGE: harvested by hand into crates in mid-late October.

VINIFICATION: classic red wine vinification, with maceration of the skins for 4-5 days at a temperature of 20-22°C. After devatting, the pomace is pressed and the wine stabilized.

SECOND FERMENTATION: in pressurized tanks for about a month (short Charmat method) at a temperature of 13-14°C in order to bring out the fragrance to the full.

ORGANOLEPTIC CHARACTERISTICS: Raboso is considered the autochtonous vine par excellence in the Piave River area. Drunk young, the wine reflects the characteristics typical of the grape, i.e. high acidity and overtones of morello cherry and redcurrant.

SUGGESTED PAIRINGS: Superb with salami and cured meats, cheeses, pizza, snacks and shell fruit.

HOW TO SERVE: at a temperature of10-12 °C.