Raboso Doc Piave
The Raboso is worthy of special attention. This genuinely local wine probably takes its name from the Piave tributary of the same name. Raboso was a vin da viajo, a travelling wine. In the past it wasn't possible to preserve wine correctly, making transporting it to distant places extremely difficult. For centuries Raboso was the only wine that the Venetian Serenissima was able to export, even as far as the Far East, thanks to its robustness. Rich in tannins and with a high acid content, it is particularly resistant to mould and downy mildew. Plus, it's not adversely affected by cold, drought or aging. For this reason, today as in the past, when a child is born it is common to put away a bottle of Raboso for his or her wedding. And so this wine with sensory characteristics closer to those of wild grape skins represents the heart of our culture with its warm red. It has been Documented in the Veneto Friuli region since the beginning of the 17th Century and the grapes have been called Friulara or Rabosa Friulara, but it should be remembered that in the past the region of Friuli came down to the left banks of the Piave. The Raboso del Piave Doc cannot be sold unless it has aged for at least three years with a minimum of one year in the barrel.
- Colour
- Strong ruby red, tending to purple after a long aging period.
- Fragrance
- Vinous (winey), typical, and with strong violet notes if aged.
- Flavour
- Dry, austere, sapid (tasty), nicely tannic and acid fresh.
- Alcohol
- Minimum 11.5 percent.
- Ideal age
- 2-3 years to bring out the varietal fragrance; 6-8 years to take on an ethereal flavour and the tar of aging.
- Temperature
- Should be served between 18 - 20 degrees.
- Affinities
- Raboso del Piave Doc is best suited to traditional local dishes such as pasta e fagioli con le cotiche (pasta and beans with bacon), goose with chestnut stuffing, brazed beef in Raboso sauce.