Our Raboso Frizzante – sparkling – is produced using the ancient tradition of in-bottle fermentation on the yeast. The sediment in the wine makes it slightly cloudy and guarantees that the processes used are 100% natural.
TECHNICAL INFORMATION
Town of production:San Polo di Piave Variety:Raboso Piave Training system:Bellussi (old vines) Harvest period:10 November Yield per hectare:11000 Kg Fermentation:Open-top fermentation, 25 days in contact with the skins Aging:In stainless steel vats and the bottle in April. Unfiltered using only naturally-occurring yeasts, with sediment Alcohol content:12% Vol. Total acidity:7.0 g/l
SENSORIAL QUALITIES
Colour:Ruby red with violet highlights Bouquet:Hints of plumb, tobacco and bread crust Flavour:Fresh and acidulous with a fine and persistent perlage Serving temperature:12-14°C