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 Its name comes from that of the mulberry (Gelso), a tree that was used at the beginning of the last century in the province of Treviso as a support for vines. Since 1997 part of the Raboso Piave grapes have been dehydrated before pressing, a technique which has paved the way to the creation of the new "Raboso Piave DOC Superiore" type. Moreover such practice has contributed to setting the rules and regulations for the use of dried grapes, which will eventually bring Raboso Piave to reach the ambitious level of DOCG (controlled and guaranteed area of origin), the first in the province of Treviso and one of the few in the Veneto region. HARVEST: Early November 2007 (part of the grapes were dehydrated in a drying house) GRAPE VARIETY: Raboso Piave GROWING AREA: Tezze di Piave (province of Treviso) TYPE OF SOIL: Loose and well drained alluvial soil, deriving from the sedimentation of gravel left by the river Piave during its floods over the centuries WINEMAKING PROCEDURE: 20 % of the grapes were dehydrated in a drying house for 35 days PRESERVATION AND MATURATION: This wine is matured in new and used barriques and tonneaux for 12 months BOTTLED: 24th July 2009. Then the wine is stored in the cellar for at least 16 months ORGANOLEPTIC CHARACTERISTICS: Deep ruby red colour with garnet flashes. Stratified aromas, released little by little; alluring sensation of cherry jam, plums, undergrowth, pure chocolate and rhubarb. Markedly fresh impact in the mouth, with remarkable strength and tannins. Long lasting fruity notes. ALCOHOL: 14 % vol. ACIDITY: 6.8 per thousand TOTAL SOLIDS: 34 g/l  Download technical sheet |