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. |