Winemaking
Grapes: Merlot 50%, Cabernet Sauvignon 30%, Raboso 20%.
Vineyard location: Rai di San Polo di Piave, Veneto, Italy
Harvest: manual, end of October
Vinification: Maceration for 20-25 days in 35 hl wooden vats, at temperatures varying from 24 to 26 ° C to facilitate extraction of the colour and tannins from the grape skins
Malolactic fermentation: Yes, just after racking with selected bacteria
Maturation: 14 months in oak barrels for Merlot and Cabernet Sauvignon, 12 months in oak for Raboso
Maturation in the bottle: 6 months before marketing
Analytical data
ABV: 14% vol
Total acidity (g / l): 6.9
pH: 3.2
Residual sugars (g / l): 7
Tasting Notes
Appearance: Intense and dense ruby red
Nose: Scent of cherries, wild blackberry, black cherry, plum, with hints of intense cinnamon, vanilla, leather, tobacco, violet and pepper
Palate: Opulent taste, supported by a remarkable structure and powerful tannins, with balanced acidity and alcohol producing a long and pleasant aftertaste
Cherries
Cinnamon
Pepper
Ranking & Awards
Decanter Gold Medal. 95 pts
Useful tips
Pairings: Raboso lends itself to accompanying game, perhaps seasoned with spices; important cheeses such as Parmesan and aged cheese. It manages to give its best with fatty dishes where acidity cleans the palate
Serving temperature: 18-20 ° C
Storage: In a cool place, away from direct sunlight, bright artificial light or heat sources
Alesio –
Very drinkable, full bodied, fairly robust red. Stays on the pallet well, deep cherry and blackcurrant. I found it went very well with strong cheese.
Rosie –
Great discovery – we were very pleasantly surprised by this smooth, delicious wine. And a quick delivery too. Absolutely fantastic and would highly recommend it.