Raboso
- Production area: Veneto, vineyards in Negrisia (Tv)
- Denomination: Marca Trevigiane I.G.T.
- Vine training: Guyot, Geneva Double Curtain, Cordon.
- Vinification: after harvest, skins and must are set to ferment for about 15-20 days at controlled temperature of 82/86 °F in 2600 gallons stainless steel basins with Ganimede model vinificators. This method allows a soft fermentation without breaking grape seeds and skins, obtaining thus soft wines. -Aging: The wine then is left to refine for some months in concrete basins.
- Color: ruby color with garnet reflexions, indicating its high concentration of anthocyanins of tannins.
- Nose: broad and full bouquet of wild violets, with a concentrated note of morello cherry.
- Taste: dry, astringent, and features flavors of strawberry, black cherry, and tobacco.
- Food pairings: rich meat dishes, such as venison or wild boar, grilled meats, well-matured cheeses.
- Alcohol volume: 13.5 %
- Serving temperature: 64-68 °F.
| Producer | Le Rive |
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