I Frizzanti

Raboso Frizzante

Alcohol content: 11.5% vol.


Variety: Raboso Piave and Raboso Veronese.


Production zone: Alluvial basin of the Piave river, to the south east of Treviso.


Terroir: Mainly clay-calcareous comprising 25% sand, 50% lime and 25% clay.


Training system: Sylvoz with a yield of 16,000 kg per hectare.


Harvest period: Harvesting from mid-to late-October.


Vinification: Classic on-skin maceration for 4-5 days at a temperature of 20-22°C. Devatting and pressing of the pomace
and stabilisation of the base. Second fermentation in autoclave for approx. one month (Charmat short method) at a temperature of 13-14°C to bring out the aromas and freshness.


Sensory characteristics: Robust, sincere and direct, Raboso is considered the local grape variety par excellence of the Piave region. When consumed young, the wine reflects the unique characteristics of the grapes it is made from: high
acidity and fruity aromas of morello cherry and blackcurrant.


Food pairings: An ideal accompaniment for cold meats, cheeses, pizzas, snacks and nuts.


Serve at 10-12°C in medium-height glasses.

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