Raboso, Gelsaia, Manzoni Bianco, Vini doc Piave, Cecchetto

Marca Trevigiana I.G.T.
Vintage: not stated

This Raboso is the result of the enthusiastic search for the true potential of this grape variety which is still partially unexpressed in its area of origin, the Marca Trevigiana.. As dehydration emphasizes the good and the bad points of each vintage, we have decided to rely on our experience and have blended four great vintages in a decreasing order of percentage : 2000, 2002, 2003 and 2005.

HARVEST: In the selected vintages : 25th October to 10th November

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: The best bunches are carefully picked and stored in crates and on trelliswork until April, so that dehydration goes on for over six months. Then maceration takes place in stainless steel containers for 20 days, followed by fermentation in barriques.

PRESERVATION AND MATURATION: The different vintages are aged separately in barriques and tonneaux, then they are blended in a decreasing order of percentage of the four great vintages (2000, 2002, 2003 and 2005)

BOTTLED: In April 2007, then the wine was stored in the wine cellar for a further eight month period.

ORGANOLEPTIC CHARACTERISTICS: Deep ruby red colour with garnet flashes.
Aroma that reminds of morello cherry preserved in spirit, dried fruit such as dates, figs and sultana. Luscious flavour, sapid with powerful tannins well contrasted by the alcohol, with a long pleasant aftertaste.

ALCOHOL: 14.5 % VOL

ACIDITY: 7.7 per thousand

TOTAL SOLIDS: 48 gr./l

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