I was born and raised in a family of farmers with long experience in vine growing in the Piave area where the Piave Raboso variety has been grown for over 500 years, at short distance from the renowned Conegliano œnological school: these factors have marked my life. I started to grow vines and make wine following my father’s example, but in 1986 I felt I needed to move away from that track and had to face a new challenge. Our family business had to grow bigger, and I wanted Raboso, a wine that is a landmark in our region, to be known and appreciated outside the boundaries of its area of origin. Such important legacy must be protected and handed over undamaged to future generations, and such awareness urges me to respect the soil, water and plants of this land through the careful use of pruning techniques and low-input treatments.
The plain land of the Treviso province is crossed by the river Piave, which brings along the memories of many furious battles fought along its banks near the end of World War I.
The current of the river is sometimes very strong in autumn, and the plain has been repeatedly flooded with devastating effects. The proud people who have been living along the Piave banks for hundreds of years have somehow picked up the nature of the river pebbles: hard and rounded.
The extraordinary character of this river permeates the whole area as it winds its way through it, and some villages bear its mark on their names: Tezze di Piave, Mareno di Piave, Santa Lucia di Piave.
Moreover, the only native red grape variety of the Treviso province bears its name, too: Raboso Piave, grown in the Piave Appellation of Origin created in 1971.
Piave Malanotte DOCG
AN HISTORIC VINTAGE FOR RABOSO. As Raboso is the last red berry grape variety to be harvested, it benefitted more than other varieties from the drop in temperature at the end of September, beginning of October; this led to considerable accumulation of anthocyanins and aromatic substances in the skins, but above all it meant that this year the phenolic and technological maturation of the grapes was particularly synchronised in a way that had not occurred for years. This had an effect on the wine’s quality which was immediately obvious at the end of the vinification process.
Raboso Piave is a sort of thoroughbread, hard to tame. It reveals its character already in the vineyard, with a very long growing season: it is the first variety to germinate, and one of the last to be harvested. That makes it unique, almost extraordinary among all the Piave grape varieties; its strong and hard nature might be the reason why it was disregarded for some time. To get the best out of it a winemaker must be patient and ready to accept the challenge.
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: 2003 – 2005 – 2007 and 2009.
Rosato Spumante Brut Metodo Classico tradizionale
Traditional method Raboso rosé is an original interpretation of Raboso Piave, the autochtonous red grape variety par excellence of the Treviso province.