Raboso

IGT Marca Trevigiana

Raboso

IGT Marca Trevigiana

Intense ruby red with. The generous bouquet is reminiscent of wild violets and marasca cherries with an agreeable herbaceous touch. Full-bodied with a dry, acidulous and austere flavour.
CLASSIFICATION
Table wine I.G.T. (Typical Geographical Indication).
PRODUCTION AREA
Area of the Marca Trevigiana with dry, loose floodplain soils rich in subsoil.
GRAPE VARIETY
Raboso.
TRAINING
Radiating or spindle systems with 1500-2700 vines per hectare.
YELD PER HECTARE
On average 180 quintals of grapes.
HARVEST PERIOD
End of October.
VINIFICATION
After pressing, the grapes are put into fermenters for maceration of the must in contact with the skins for 8-10 days at a controlled temperature of 28-30°C. Pumping over is carried out in this stage to extract the colour and tannins from the skins. The alcoholic fermentation is completed in this period and the wine after racking is transferred into steel containers where malolactic fermentation takes place. The wine remains in the tanks to age for at least 8-10 months before being bottled. Only after at least three months of ageing in the bottle is the wine ready to be marketed.
PAIRING
A splendid wine for serving with mixed grills and pork meat
SERVICE TEMPERATURE
18-20°C
AVERAGE DATA
Alcohol content 11,5% vol Sugar content 6 g/l Acidity 6,8 g/l
Intense ruby red with. The generous bouquet is reminiscent of wild violets and marasca cherries with an agreeable herbaceous touch. Full-bodied with a dry, acidulous and austere flavour.
CLASSIFICATION
Table wine I.G.T. (Typical Geographical Indication).
PRODUCTION AREA
Area of the Marca Trevigiana with dry, loose floodplain soils rich in subsoil.
GRAPE VARIETY
Raboso.
TRAINING
Radiating or spindle systems with 1500-2700 vines per hectare.
YELD PER HECTARE
On average 180 quintals of grapes.
HARVEST PERIOD
End of October.
VINIFICATION
After pressing, the grapes are put into fermenters for maceration of the must in contact with the skins for 8-10 days at a controlled temperature of 28-30°C. Pumping over is carried out in this stage to extract the colour and tannins from the skins. The alcoholic fermentation is completed in this period and the wine after racking is transferred into steel containers where malolactic fermentation takes place. The wine remains in the tanks to age for at least 8-10 months before being bottled. Only after at least three months of ageing in the bottle is the wine ready to be marketed.
PAIRING
A splendid wine for serving with mixed grills and pork meat
SERVICE TEMPERATURE
18-20°C
AVERAGE DATA
Alcohol content 11,5% vol Sugar content 6 g/l Acidity 6,8 g/l

TO BEST APPRECIATE THE QUALITIES OF THIS WINE, UNCORK IT AT MOMENTS WHICH ARE ABLE TO ENHANCE ITS CHARACTERISTICS

Lunch
Dinner
Where to buy
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