Grape variety:
Raboso 100%

Grape production area:
Municipalities of the Province of Treviso.

Vinification in concrete tanks with specifically selected yeasts and subsequent 5-6 days of maceration. Then racking, performed before having a complete degradation of sugars, and conclusion of the alcoholic fermentation without skins.

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

Organoleptic characteristics:
Purple in colour with violet reflections, a vinous nose and hints of blackberry, black mulberry and violet. In the mouth it’s lively, pleasantly sweet and slightly tannic.

Alcohol content:
11% ABV

Suggested goblet:
Medium-sized glass

Service temperature:

Particularly suitable for summer snacks based on local cured meats, soppressa, medium-aged salami and aged cheeses. During the cold winter evenings, it’s ideal with a good boiled meat or cotechino. It matches perfectly with roasted chestnuts too!

Weight 1.5 kg


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