| 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 | 12.000 kg/ha |
| Surface area | 3 ha. selected |
| Training | sylvoz |
| Type of soil | clayey (60-70%) with presence of “caranto” (silt clay layer), alkaline |
| Harvesting period | late October |
| Harvesting | by machine |
| Fermentation container | Cadalpe stainless steel fermenter, which allows soft pumping over (remontage) without the use of mechanical means |
|---|---|
| Maceration | 10/15 days |
| Fermentation temperature | 27 °C |
| Yeasts | selected |
| Malolactic fermentation | total |
| Ageing | in wood for 14 months |
| Ageing container | 26 hl oak barrels |
| Bottling | April – May |
| Ageing in the bottle | 6 months |
| Name | Raboso I.G.T. |
|---|---|
| Alcohol content | 13% in Vol. |
| Total acidity | 6,8 per thousand |
| pH | 3,00 |
| Serving temperature | 18-20 °C |
|---|---|
| Colour | intense ruby red |
| Bouquet | hints of cherry jam and fruits of the forest |
| Flavour | very tannic in the mouth, but soft with a dry finish and good persistence |
| Serving suggestions | roasts, meat in general, hard cheeses |
| Best age for drinking: | 4 years |
