Raboso Frizzante IGT Veneto
Raboso Piave and Raboso Veronese.
Alluvial basin of the Piave river, to the south east of Treviso.
Harvesting from mid-to late-October.
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.
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.
An ideal accompaniment for cold meats, cheeses, pizzas, snacks and nuts.