Grape:

RABOSO VERONESE

Description:

probable autochthonous vine. The origin of the name might be attributed to a winegrower, the person who is responsible for its diffusion in the Treviso area

Production area:

Marca trevigiana

Classification:

Indication gèographique typique "Marca Trevigiana"

Method of cultivation:

Sylvoz with 2500 vinestocks per hectare

Hervesting:

mid-October

Method of vinification:

adequate maceration in contact with the skins

Maturation:

maturing in steel vats for approximately 3 months

Characteristics:

ruby red colour with varying characteristics, fruity bouquets amongst which marasca-cherry is prominent

Gastronomy:

if it is drunk as a young wine it can be sampled on any occasion. At table it accompanies white and red meats

Serving temperature:

16°C

Alcohol content:

12% by Vol.