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Raboso is a native red grape from the river Piave area in Veneto, characterized by the high acidity and tannins of the musts. Traditionally, the red wines obtained from Raboso grapes were so astringent they deserved the nickname “rabbioso”, a local word that means angry. Today oenological researchers are discovering the extreme versatility of Raboso. Usually the nectars are full-bodied in structure. These characteristics of the vines make Raboso suitable for even long aging in wood barriques. Dry and sweet versions of Raboso from partially or totally dried grapes or from late harvest and particularly appreciated.
Bonotto delle Tezze
Rabosso Piave I.G.T.
Area: Veneto – I.G.T.
Yield: 1.5 kg per plant
Vinification: Fermentation in steel according to the Eureka method capable of maximizing the primary aromas of the grape and containing the typical acid imprint of the genetics of the vine. Modern technology at the service of the expression of the wine.
Ageing: In steel vats then short aging in Slavonian oak for 6-8 months .
Residual Sugar: 2 g/l
Acidity: 6.8 g/l
Appearance: Ruby red colour, sometimes deep, brilliant and very often decorated with a purple edge.
Bouquet: Intense and fruity
Taste: Hints of wild red fruit, morello cherry in particular.
Serving Temperature: 16 – 18 °C
Serving Suggestions: Suitable for all roasted and grilled meats, certain fish dishes.
Size: 750 ml, 12 per case (single bottles can be purchased)