- sellcode; RABVE-01
- Alcohol: 12.0% vol
- Acidity: 6,80 g/l
- Sugar: 3 %
- Served at di 14-16°
This vine has been present along the banks of the rivers Piave and Livenza for more of two centuries. Its name "Raboso" it is probably due to its acidity and might come from the dialectal expression "Rabioso", used to indicate an unripe and not pleasing fruit. "Veronese" it is thought to come from the origin of the first people who cultivate this vine in these zones. When young it is a wine for a whole meal, especially suggested for traditional dishes such as pasta and beans, but also with stews, white meats and young cheeses.
It is a vine very rustic that comes to ripeness late, with a good resistance to illnesses, that adapt itself to every kind of plain soil (stony, clayey or sandy), growing always with vigour. The grape has a cylindrical shape, with a wing, medium compactness and big with a stem well visible. Berry medium, spheric a little long. The skin is of a blue-black colour, coriaceous, astringent, thick. The pulp is acidulous and not very sweet.
second half of October.
Vinification and refining
The Raboso is made keeping the must-wine, during the fermentation, in contact with its peels for about twelve days. The refining is made in tank of cement at a controlled temperature until the month of February, when it is bottled.
When young it is a wine for a whole meal, especially suggested for traditional dishes such as pasta and beans, but also with stews, white meats and young cheeses.