RABOSO DOC PIAVE

Raboso Piave is a native vine variety and its presence in the lands of the river Piave has been supported by documentary evidence since the 1600s. It bears the well-deserved name “Piave”, for both its historical origins and its continuous presence over the centuries in the land where this sacred river flows.
It is cultivated throughout the entire Trevisan plain, “on both sides of the river Piave”.
Raboso Piave is a rustic vine variety, which ripens late, and is excellent for producing wines for ageing.
Its bunches are quite large and cylindrical in shape, with one or two prominent “wings”. It is compact, with a strong woody stalk. Its grape is spherical, with a black-bluish very pruinose and tough skin. Its pulp is characteristic, with a neutral taste, slightly succulent, and sweet-acidulous-astringent.
For excellent wine-making results, it requires adequate skins-maceration: in this way, a full-bodied wine is obtained, which is sharp and tannic when young, and very suitable for ageing. If left to mature in wooden barrels, it acquires a lovely bright ruby-red colour as time passes, with garnet red tinges, and a splendid fully developed bouquet, which recalls field violets with a strong fragrance of Morello cherry. Dry to the palate, austere, sapid, slightly acidulous, and fully satisfying.
When completely matured, Raboso Piave is one of the best Italian red wines, and excellent with game, both fur and feather, red meat, grilled meat and very mature cheeses. It is also an excellent wine to be shared with like-minded companions; it can inspire thought and discussion.
It should be served in large glasses, at room temperature (18-22°C).
Raboso Piave cannot be consumed unless it has been subject to a three-year aging period at least, ensuring that it is kept in wooden barrels minimum for one year, in compliance with the “D.O.C. Piave Wines Regulations”.