Raboso

GRAPES: Raboso
PRODUCTION AREA: From the "Tre Venezie" region
ASPECT AND ELEVATION: 200 meters above the sea level
SOIL TYPE: Alluvial
TRAINING SYSTEM: Cordon spur
PLANTING DENSITY: 3500 vines per hectare
HARVEST PERIOD: First days of October
ALCOHOL CONTENT: 12% vol
RESIDUAL SUGAR: 20 g/ lit
TOTAL ACIDITY: 6 g/ lit
SERVING TEMPERATURE: 12° - 14° C
RECOMMENDED GLASS: Medium-sized, tulip-shaped glass
AGEING POTENTIAL: Three years
FORMAT (ML): 750

WINEMAKING PROCESS

Red vinification on the skins takes place for 10 days at a controlled temperature of 26° - 28° C. After alcoholic fermentation, malolactic fermentation continues followed by further ageing in stainless steel tanks until spring.

TASTING NOTE

Intense ruby red color with purples notes.
Pleasant scent with fruity notes. The field violet is very remarkable. Fresh, lively, sweet with high acidity and high tannins.

SERVING SUGGESTIONS

Perfect with red meats, chicken and game; delicious with cold cuts and aged cheeses. Excellent with any type of snacks.