Raboso IGT Marca Trevigiana
Soil and vineyards
Clayey soil, rich in mineral salts; planting density of 5,000 vines per hectare, with Guyot pruning, for a limited yield per hectare.
Manual harvesting in late October.
Vinification and ageing
The manual harvest begins once the grapes have reached the optimum levels of total acidity, sugars and phenolic maturity; they are then destemmed and crushed. The fermentation of the must is then carried out, in contact with the skins, for 7 days, at a controlled temperature (28°C) in stainless-steel tanks. After devatting, the wine is aged in stainless-steel tanks until malolactic fermentation is complete (around 8-10 months). After in-bottle ageing for 6-12 months, the wine is ready to be released onto the market.
Complete maturation is reached after around 5 years of in-bottle ageing.
This extraordinary native wine has a bright red colour with purple edges; the bouquet is reminiscent of sour cherry and violet, and offers up a light, pleasingly grassy note; this is a well-rounded wine of great personality – one that is very decisive but not overly tannic.
13% by vol.