The wine Raboso
Raboso Piave is generally intense ruby red with garnet highlights that become more intense during the ageing period, it has an high levels of tannins and acidity when it is young and is ideal for laying down for a long time, after which it is an excellent full bodied wine.
The palate is dry and austere, with very full flavours and the aroma releases wild violets, spices and tobacco, with a definite fragrance of morello cherry.
The ideal vinification requires an appropriate maceration of skins and juices at the right temperature: after several months in wooden barrels (in general 24) it acquires a deepest colour and a wonderful body and bouquet. At full maturity Raboso Piave is one of the great Italian red wines.
Served at 18/20°C on balloon glasses, it is perfect with red wine beef stew, aged cheeses and as a sipping wine.
The new production regulations of Doc Piave Area presented in September 2008 had introduced 2 important novelties on red wines portfolio of this area: the accreditation of Carmenere and the admission of the label “Superiore” for Raboso Piave Doc.
Malanotte, a symbol for Doc Piave wines, due its name to a winemakers family that during last 2 centuries has worked hardly to promote and modernize the oenological production of Doc Piave wines, revaluating several wine varieties.
Malanotte had been harvested for the firs time in Autumn 2008 and it will be ready for sales from 2011: it will symbolize the great improving quality of whole Piave production.
The new rules impose that an amount between 15 and 30% of grapes have undergone drying process and that the wine age for not less than 3 years, one of which in wooden barrels.