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.

Cabernet Volos

Production area: our vineyards in province of Treviso (Veneto)

 

Ripening: between mid-august and late-august

 

Vine training technique: Spurred Cordon

 

Plants density: 4000 plants per hectare

 

Soil composition: loose, pebbly, calcareous

 

Vinification: After the harvest, the grapes are placed in stainless steel tanks for 12 – 36 days at a controlled temperature of 10 – 12°C in order to extract from the skins the greatest quantity of typical components of the aroma. After separating must and skins, the fermentation with selected yeasts follows at a temperature of 16 °C for circa 15 days. The wine is then set to refinement for some months in steel basins before sale.

 

Description: Cabernet Volos, red wine produced by fungus resistant grape varieties. Red ruby hue. This wine presents complex red fruit notes on the nose where blackberries, raspberries and wild strawberries stand out at first, followed by hints of cherry and blueberries. On the palate it displays a generous mineral content, good freshness, supported by pleasant tannins.

 

Food pairings: Its flavor makes it a great match for fish soup, eel, tuna, trout, sea bream, sardine, swordfish or dried or salted cod. To be served at a temperature of 12-14 °C.

 

Conservation: to be kept in fresh places at a temperature of 12-16 °C, far from light, avoiding to store it long time in refrigerator.

Fleurtai, Soreli e Sauvignon Kretos

Production area: our vineyards in province of Treviso (Veneto)

 

Ripening: between mid-august and late-august

 

Vine training technique: Geneva Double Curtain and Spurred Cordon

 

Plants density: 4000 plants per hectare

 

Soil composition: loose, pebbly, calcareous

 

Vinification: After the harvest, the grapes are placed in stainless steel tanks for 12 – 36 days at a controlled temperature of 10 – 12°C in order to extract from the skins the greatest quantity of typical components of the aroma. After separating must and skins, the fermentation with selected yeasts follows at a temperature of 16 °C for circa 15 days. The wine is then set to refinement for some months in steel basins before sale.

 

Description: Wine produced by fungus resistant grape varieties. Blend of Fleurtai, Soreli e Sauvignon Kretos grapes. Straw yellow with greenish hue. A clean bouquet of white flowers, boxwood, jasmine flowers, passion fruit and flavours of citrus. On the palate it displays a generous mineral content, good freshness and intense aromas.

 

Food pairing: cream or soup of vegetables, perfect with pasta al pesto; to be pair with shellfish, ceviche dish and carpaccio of fish to ensure a perfect match. To be served at a temperature of 10-12 °C.

 

Conservation: to be kept in fresh places at a temperature of 12-16 °C, far from light, avoiding to store it long time in refrigerator.

Trevenezie I.G.T.

Production area: our vineyards in Pradamano (Ud)

 

Ripening: first days of September

 

Vine training technique: Geneva Double Curtain

 

Plants density: 4500 plants per hectare

 

Soil composition: soil consisting of stone, loose and calcareous.

 

Vinification: after the harvest the grapes are set in steel basins at a controlled temperature of 10-12 °C for ca. 12-36 hours in order to extract from the skins the largest quantity of components typical of the aroma. After separating must and skins, the fermentation with selected yeasts follows at a temperature of 18 °C for circa 15 days. The wine is then set to refine for some months in steel basins, before selling.

 

Alcoholic volume: 12 – 12,5 %

 

Sugar: 4 gr. lt.

 

Acidity: 6 gr. lt.

 

Description: straw yellow coloured wine, with a fragrant and intense perfume, with delicate citrus fruits, sage, yellow pepper and tomato leaf notes. On the palate it is harmonic, persistent, aromatic and full bodied.

 

Food pairings: excellent as an aperitif, it goes well with dishes based on fish, shellfish, vegetable risottos and boiled white meats. To enjoy it at its best, serve it at 10-12 °C.

 

Conservation: to be kept in fresh places at a temperature of 12-16 °C, far from light, avoid to keep it long time in refrigerator.

 

Gran Menzione Concorso Enologico Internazionale Vinitaly 2011

Trevenezie I.G.T.

Production area: our vineyards in Pradamano (Ud)

 

Ripening: end of August

 

Vine training technique: Guyot

 

Plants density: 3500 plants per hectare

 

Soil composition: rich in microelements, with a calcareous and partly pebbly structure.

 

Vinification: after the harvest the grapes are set in steel basins at a controlled temperature of 10-12 °C for ca. 12-36 hours in order to extract from the skins the largest quantity of components typical of the aroma. After separating must and skins, the fermentation with selected yeasts follows at a temperature of 18 °C for circa 15 days. The wine is then set to refinement for some months in steel basins, before selling.

 

Alcoholic volume: 11,5 – 12 %

 

Sugar: 20 gr. lt.

 

Acidity: 6 gr. lt.

 

Description: soft and slightly lively, with a fruity fragrances, elegant and harmonious.

 

Pairings: appetizers and intermezzo wine, it matches with soft paste cheeses and dry pastry. To be served at a temperature of 8-10 °C.

 

Conservation: to be kept in fresh places at a temperature of 12-16 °C, far from light, avoid to keep it long time in refrigerator.

Spumante di qualità del tipo aromatico

 

Production area: from our vineyards in Pradamano (Ud)

 

Ripening: half of September

 

Vine training technique: Geneva Double Curtain

 

Plants density: 4500 plants per hectare

 

Soil composition: loose, pebbly, calcareous.

 

Vinification: after the harvest the grapes are set in steel basins at a controlled temperature of 8-10 °C for ca. 12-36 hours, according to the year, with the purpose of extracting from the skins the more quantity of typical aroma components. After the separation of the must from skins, the must is carefully cleaned in order to give way to effervescence and obtain an elegant and very fine perlage.

 

Alcoholic volume: 7,5 %

 

Sugar: 80 gr. lt.

 

Acidity: 5,5 gr. lt.

 

Description: straw yellow coloured wine with greenish reflexes, an intense and persistent perfume with vegetal notes like Acacia flowers, sage, peach, apricot and honey. Sweet, aromatic, fragrant on the palate, it evokes the flavour of the original grapes.

 

Pairings: perfect with cream cakes and desserts, very good with “tiramisu” cream cake, delicious also between the meals. To be served at a temperature of 8-10 °C, preferably in a ice bucket.

 

Conservation: to be kept in fresh places at a temperature of 12-16 °C, far from light, avoid to keep it long time in refrigerator.

 

Diploma di Merito 18° Enoconegliano
Diploma di Gran Merito 40° Mostra dei Vini Triveneti di Camalò
Medaglia di Bronzo Concorso Enologico Internazionale Vinitaly 2011
Gran Menzione Concorso Enologico Internazionale Vinitaly 2012

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

Millesimato Brut

 

Production area: our vineyards in province of Treviso and Friuli

 

Ripening: between mid-august and late-august

 

Vine training technique: Geneva Double Curtain and Spurred Cordon

 

Plants density: 4000 plants per hectare

 

Soil composition: loose, pebbly, calcareous

 

Vinification: after grapes harvest, the grapes and the entire bunches of grapes are pressed softly to obtain the “flower must”. Then the static cold decantation of the must follows, to eliminate all solid parts on the surface. With the inoculation of selected yeasts, the fermentation begins at a controlled temperature of 16°C. The second fermentation is obtained with long Charmat method, where the wine is kept in autoclave (tank), resting on the lees for about 9 months. This process gives to the product a fine and elegant perlage, with very fine and pleasant bubbles. Furthermore, this method provides to the wine a more important structure and a more complex sensory profile, more similar to sparkling wines produced with champenoise method; broad, complex, with notes that evoke the refermentation.

 

Description: Wine produced by fungus resistant grape varieties. Blend of Fleurtai, Soreli e Sauvignon Kretos. These varieties were created by crossing European, and American grape varieties and are resistant to the downy and powdery mildew, the two most common vines diseases, moreover, have greater ability to withstand drought. Straw yellow colour with fine and prolonged perlage. An intense, complex and balanced bouquet with mineral notes and a light bread crust. A fresh vegetal hint that reminds sage and elderflowers. Fruity notes of melon, passion fruit and pineapple, as well as dried fruit reminiscent of almond and hazelnut. The finish has hints of Mediterranean spices and notes of thyme. On the palate it is fresh, soft, showing a prominent and well-balanced acidity. A touch of pleasant sapidity accompanies it to a finish of great persistence.

 

Alcoholic volume: 12,5 %

 

Sugar: 7 gr. lt.

 

Acidity: 5.80 gr. lt.

 

Food pairings: Ideal as refined aperitif based on traditional Italian cold cuts as Culatello, San Daniele ham or Speck accompanied by canapes garnished with creamy cheese, vegetables and spices. Excellent with parmesan and honey and fried pumpkin flowers. Actually, its typical aromatic complexity, makes it perfect to accompany the whole menu. In particular, it is ideal to enhance fish dishes as lobster, scallops, swordfish, scampi, salmon and fried fish. Extremely versatile, it can also enhance white meat, even fried or breaded. To be served at a temperature of 8°-10°C preferably in an ice bucket.

 

Conservation: to be kept in fresh places at a temperature of 12-16 °C, far from light, avoiding to store it long time in refrigerator.

Prosecco D.O.C. Spumante Millesimato

Production area: from our vineyards in Negrisia (Tv)

 

Ripening: half of September

 

Vine training technique: Geneva Double Curtain, Guyot

 

Plants density: 3500 plants per hectare

 

Soil composition: consisting of stones, loose, calcareous.

 

Vinification: after grapes harvest, the grapes and the entire bunches of grapes are pressed softly, without lacerations, to obtain the “flower must”. Then the static cold decantation of the must follows, in order to eliminate all solid parts on the surface. With the inoculation of selected yeasts the fermentation begins at a controlled temperature of 18 °C. The second fermentation takes place at low temperatures in autoclave.

 

Alcoholic volume: 10,5 – 11,5 %

 

Sugar: 16 gr. lt.

 

Acidity: 6 gr. lt.

 

Description: straw yellow with greenish highlights, fine and prolonged perlage. Intense, enveloping and balanced bouquet that remind green apple, wisteria, peach and acacia flowers. Rich, intense, soft and fresh on the palate with notes that have complete correspondence with the perfume.

 

Pairings: spumante extremely versatile, ideal for every moment throughout the day, as aperitif or to pair with everyday light meals. To be served at temperature of 8-10 °C preferably in an ice bucket.

 

Conservation: to be kept in fresh places at a temperature of 12-16 °C, far from light, avoid to keep it long time in refrigerator.

Silver Medal Concours Mondial de Bruxelles 2018
91 Punti Falstaff Prosecco Trophy 2018
86 punti Gran Premio Internazionale del Vino Mundus Vini 2018
84 punti Decanter World Wine Awards 2018
Gran Menzione Concorso Enologico Internazionale Vinitaly 2010
Gran Menzione Concorso Enologico Internazionale Vinitaly 2012
Diploma di Merito Enoconegliano 2014