Description:
The harvest of Raboso, a late ripening grape, is the last to be implemented and takes place in late October. The vinification of the grapes is done with the classic maceration in order to give the wine a dark red color. The wine then results slightly tannic and acid, with characteristic hints of red fruits like cherry and berries. Thanks to the distinct acidy of the Raboso, that is still present also after malolactic fermentation, it suits very well for making it sparkling, using a second fermentation after the Charmat-Method, namely the fermentation in autoclave, in order to obtain a fizzy product, to be drunk young and well cooled.


Organoleptic characteristics:
COLOUR: Deep red
AROMA: Hints of violets of field, morello cherry and blackberry.
TASTE: Lively, fruity, full-bodied and dry.
DENOMINATION: IGT Veneto
VINTAGE: Vintage wine
AVAILABLE SIZE: 0,75 l
GRAPE: Raboso
ALCOHOLIC CONTENT: 11 % vol.
SERVING TEMPERATURE: 10-12°C

VINIFICATION:
Vinified in stainless steel with maceration on the skins for about eight days at low temperatures. Once fermentation is completed, maturation in steel for six months before the second fermentation in the autoclave.

In our region typically drunk in the “ombretta” (small glass) between the meals, fits also well with the regional dishes like Risotto with Radicchio or Pasta

RABOSO FRIZZANTE NADAL