| Type | red |
|---|---|
| Grape Variety | 100% raboso |
| Production area | Baite |
| Municipality | Basalghelle – Mansue TV Italia |
| Year of planting | 1999 |
| Planting density | 5,000 vines per hectare |
| Yield per hectare | 10.000 kg/ha |
| Surface area | 3 ha selected |
| Training | sylvoz |
| Type of soil | clayey with presence of “caranto” (silt clay layer), alkaline |
| Harvesting period | late October, early November |
| Harvesting | hand picked selected grapes placed on racks to dry for approx. 2 months |
| Fermentation container | Cadalpe stainless steel fermenter, which allows soft pumping over (remontage) without the use of mechanical means |
|---|---|
| Maceration | 12/15 days |
| Fermentation temperature | 27 °C |
| Yeasts | selected |
| Malolactic fermentation | total |
| Ageing | in wood for 30 months |
| Ageing container | tun (10%) 26 hl oak barrels (70%) in oak plus casks (20%) |
| Bottling | April |
| Ageing in the bottle | 6 months |
| Name | Raboso D.O.C. Piave |
|---|---|
| Alcohol content | 14% in Vol. |
| Total acidity | 8 per thousand |
| pH | 3,25 |
| Serving temperature | 20 °C |
|---|---|
| Colour | intense ruby red with violet reflections and brilliant glints |
| Bouquet | hints of cherry jam, blackberries, fruits of the forest, vanilla, leather and tobacco. Overall it is balsamic and elegant with a light spicy finish. |
| Flavour | very tannic in the mouth, but soft and flavoursome with a dry finish and good persistence |
| Serving suggestions | roasts, meat in general, game, hard cheeses. A wine for meditating. |
| Best age for drinking | 6-8 years |
