Raboso 100%

Grape Production Area:
Municipalities of the Province of Treviso

Vinification in cement tanks with specifically selected yeasts, five or six days of maceration, racking performed before having a complete degradation of sugars, and completion of the alcoholic fermentation without skins.

Refinement and Second Fermentation:
Ageing until the spring following the harvest. Second fermentation in autoclave at temperatures between 16-18°C until reaching a natural pressure of 1.8-2.2 atm.

Organoleptic Characteristics:
Purple in color with violet reflections, with a vinous nose and hints of blackberry, black mulberry and hints of violet. In the mouth it is lively, pleasantly sweet and slightly tannic.

Alcohol Content:
11 % ABV

Goblet Suggested:
Medium-sized glass.

Service temperature:
6/8 ° C

Particularly suitable for a summer snack based on local cured meats, soppressa and medium-aged salami, aged cheeses or, on cold winter evenings, with a good boiled meat or cotechino. Absolutely to try with roasted chestnuts!

Weight 1.5 kg


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