RABOSO - technical specification

Grape type: RABOSO
Vineyard size: 1 hectare
Training system: Sylvoz
Average age of vines: 20 years
Soil: clayey (70% clay)
Harvest: first ten days of October
Yield: 150 quintals per hectare
Vinification: grapes harvested and selected by hand. Traditional vinification on the skins for around 8 days.
Alcoholic fermentation: temperature-controlled (max 28° - 30°C) in stainless-steel tanks with native yeasts
Ageing: six months in steel
Bottling: following ageing, the wine is bottled at Introvigne in Codognè
Ageing: one month in bottle
Average annual production: 4,000 bottles
Tasting notes: highly typical of the terroir of the Piave, this wine has pronounced acidity and offers up a bouquet loaded with notes of raspberry and brambles.
Match with: pasta starters with meat sauce; oven-baked mains; grilled fillets.
Serving indications: serve at a temperature of 18°C