Raboso
Vino rosso dal carattere deciso e vivace, con note fruttate di ribes e marasca. Grazie all’accurata vinificazione, è armonico e morbido, pur mantenendo la tipicità del vitigno. Perfetto con antipasti rustici e salumi, ideale con pane e salame. Disponibile esclusivamente in cantina.
“Val de pì a bicer de Raboso that all the water of the Piave”
Ripening: late October. Training system: Guyot, GDC, free cordon . Vine density: 4,500 plants/hectare . Soil: medium texture, rich in microelements, with a calcareous structure. Vinification: after the harvest, the skins and must ferment for approximately 5-8 days at a controlled temperature of 28°C in 300 HL steel tanks using the Ganimede Method fermenters. This method allows for gentle fermentation without breaking the seeds and skins, resulting in smooth wines. The temperature is then lowered to slightly halt the fermentation and obtain a sweet wine. The wine is then left to age for several months in concrete tanks. Alcohol content: approximately 11% vol. Description: The nose is dominated by blackcurrant and morello cherry. Through careful vinification, our Raboso Piave harmonizes and softens the grape variety's typical characteristics. Pairings: when young, it is a wine for Italian appetizers and rustic dishes of regional cuisine. Bread and salami are its best friends. Serve at 14-16°C. Storage: in a cool place at 12-16°C, away from light. Empty demijohns should be quickly transferred into smaller containers (bottles and carafes). Plastic containers used for transporting wine should be emptied immediately into glass containers. Containers should be thoroughly cleaned before and after use.Dopo la vendemmia, bucce e mosto fermentano insieme per 5-8 giorni a temperatura controllata di 28°C in vasche d’acciaio da 300 HL con vinificatori Metodo Ganimede.
Questo metodo garantisce una fermentazione soffice, evitando la rottura di vinaccioli e bucce, per ottenere un vino morbido e armonico.
La temperatura viene poi abbassata per bloccare parzialmente la fermentazione, ottenendo così un vino amabile.
Segue un periodo di affinamento in vasche di cemento, per esaltarne rotondità e tipicità.
