Del Piave D.O.C.

Origin and vinification: Raboso Passito del Piave DOC wine origins along the left shore of river Piave, from the selection of the best Raboso grapes. The “late harvest”, as in our best wine production tradition, is set forth in late autumn. Then a slight withering follows in rooms where temperature and humidity guarantee a very good conservation of grapes. After racking, grapes maceration begins and goes on for ca. 20 days. Before selling, this product is set to rest for some months in little oak casks, this with the purpose of letting the fermentation process come to an end. At last the wine is ‘sweetly’ refined in bottle.

 

Ripening: end of October

 

Vine training technique: Guyot, Geneva Double Curtain, Cordon Training

 

Plants density: 4500 plants per hectare

 

Soil composition: medium-texture soil, rich in microelements, with calcareous structure.

 

Alcoholic volume: 14,5 %

 

Sugar: 87 gr. lt.

 

Acidity: 7 gr. lt.

 

Description: strong ruby colour with garnet reflexions. Its perfume is intense and persistent with fruity aromas such as plums, blackberries, cherries and sour cherries, on warm spicy notes. It is sweet and soft on the palate, tannic and fresh enough to support alcohol. In the end, intense and persistent.

 

Pairings: it is a “meditation” wine. Tasted in a majestic crystal glass, it matches well in particular with dry pasta cakes and spicy cheese. We suggest this wine with wild berries and dark chocolate. To be served at a temperature of 14°-16 °C.

 

Conservation: to be kept in fresh places at a temperature of 12-16 °C, we suggest to open the bottle an hour before pouring.

PIAVE D.O.C.G.

 

Malanotte, whose name comes from an ancient town located close to the company, is the wine that represents the more prestigious elaboration of Raboso, the ultimate expression of the territory, which contains within itself the memory of these lands, where the vines of the company, rocked on the bed of the river Sacred to the Country, enclose them in clusters that austere and distinctive flavor that make the Malanotte black diamond of Piave river.

 

Origin: from our vineyards in Negrisia (Tv)

 

Ripening: end of October

 

Breeding System: Guyot, G.D.C., Cordon Training

 

Yield: 4500 plants/hectare

 

Soil: Medium texture, rich in trace elements, with limestone structure.

 

Vinification: a part of grapes harvested places on racks undergo a period of drying, to obtain a more mellow and full-bodied wine. Then the grapes are pressed and the juice together with the skins is left to ferment and macerate for 4-5 weeks. Finally, after pressing and pressing, the must-wine is stored in oak barrels of 5 hl where it matures for about 3 years. The bottled wine is left to rest for 6 months.

 

Alcoholic volume: 15,5 %

 

Sugar: 6,5 gr. lt.

 

Acidity: 6,5 gr. lt.

 

Description: a deep red color with garnet hues and hints of cherry, blackberry and plum, accompanied by a spicy aroma.

 

Combinations and serving temperature: find the best combinations with red meat, game and aged cheeses. 16-18 °C.

 

Storage: in a cool place at 12-16 °C, protected from light, in the dark, it recommends opening the bottle one hour before serving.

 

Silver Medal Gran Premio Int. Mundus Vini
Medaglia d’Oro 42° Mostra dei Vini Triveneti di Camalò
85 Punti Decanter World Wine Awards 2018
Sigillo d’Argento 18° Enoconegliano
Diploma di Gran Merito 40° Mostra dei Vini Triveneti di Camalò
5 Star Award 91/100 Premio Enologico Internazionale Vinitaly 2016
Gran Menzione Concorso Enologico Internazionale Vinitaly 2015
Diploma di Gran Merito 39° Mostra dei Vini Triveneti di Camalò
Medaglia d’Argento Selezione del Sindaco 2014

Raboso Marca Trevigiana I.G.T.

Production area: our vineyards in Negrisia (Tv)

 

Ripering: beginning of November

 

Vine training technique: Bellussi

 

Plants density: 1660 plants per hectare

 

Soil composition: alluvium, thanks to the river Piave’s overflow this kind of soil is rich of microelements. It is made up of a variety of materials, including fine particles of silt and clay and larger particles of sand and gravel.

 

Vinification: after a late harvest, skins and must ferment for a lapse of time between 15-20 days. The wine thus obtained will be aged for several years in oak casks.

 

Alcoholic volume: 15%

 

Sugar: 6 gr. lt.

 

Acidity: 7 gr. lt.

 

Description: deep ruby red with garnet highlights. Enticing, with its pleasant scent rich of fruity notes as blackberry, blueberry, plum jam and marasca cherry, elegant on the palate, while a hint of spicy of pepper, tobacco and licorice lingers in the background. Intense is the aroma of chocolate. Wine with a wide, enveloping and decisive flavor. Its sapidity accompanied by a pleasant acidity and a remarkable alcohol content give a pleasant and persistent aftertaste.

 

Pairing: to taste in large red wine glasses. It pairs perfectly with red meat as backed leg of lamb, game meat and aged cheese. Also, a great contemplation wine to be enjoyed with friends. To be served at a temperature of 16-18 °C.

 

Conservation: to be kept in fresh places at a temperature of 12-16 °C, far away from light. We suggest to open the bottle an hour before pouring.

 

5 Star Award 90/100 Premio Enologico Internazionale Vinitaly 2017
Medaglia d’Oro Concorso Enologico Internazionale Selezione del Sindaco 2017

Marca Trevigiana I.G.T.

 

Production area: from our vineyards in Negrisia (Tv)

 

Ripening: end of October

 

Vine training technique: Guyot, Geneva Double Curtain, Cordon Training

 

Plants density: 4500 plants per hectare

 

Soil composition: medium-texture soil, rich in microelements, with calcareous structure.

 

Vinification: the name, Abramo, is the name of my son, who has suggested to me this personal homage. Shortly after vintage the grapes undergo a short period of withering in order to obtain a soft wine from strong Raboso grapes. Then the grapes are destemmed, the must with the skins is left to ferment (maceration) in basins for 2-3 weeks. Then comes pressing. After racking the must-wine is set in oak casks (barriques) where it will be ripening for ca. 18 months. Then the wine is bottled and will remain here for other 6 more months.

 

Alcoholic volume: 14,5 %

 

Sugar: 17 gr. lt.

 

Acidity: 6,5 gr. lt.

 

Description: strong ruby colour with garnet reflexions and plum and cherry perfume. It is a strong and soft wine.

 

Pairings: very good with elaborated meat dishes, game and seasoned cheese. To be served at a temperature of 18-20 °C.

 

Conservation: to be kept in fresh places at a temperature of 12-16 °C, we suggest to open the bottle an hour before pouring.

 

Medaglia d’Oro 42° Mostra dei Vini Triveneti di Camalò
Silver Medal Gran Premio Int. Mundus Vini
85 Punti Decanter World Wine Awards
Diploma di Gran Merito 40° Mostra dei Vini Triveneti di Camalò
Sigillo d’Argento Enoconegliano 2014
Dama d’Oro Enoconegliano 2012
Diploma di Merito 39° Mostra dei Vini Triveneti di Camalò