Type | red |
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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 | 6 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 |
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Maceration | 10/15 days |
Fermentation temperature | 27 °C |
Yeasts | selected |
Malolactic fermentation | total |
Ageing | in wood for 30 months |
Ageing container | 26 hl oak barrels |
Bottling | April – May |
Ageing in the bottle | 6 months |
Name | Raboso D.O.C. Piave |
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Alcohol content | 13,50% in Vol. |
Total acidity | 7.20 per thousand |
pH | 3,15 |
Serving temperature | 18 – 20 °C |
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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 |