Raboso del Piave D.O.C.

Town of production: San Polo di Piave – Campo di Pietra (Salgareda)
Variety: Raboso Piave
Training system: Guyot
Harvest period: November
Yield per hectare: 8,000 / 9,500 Kg
Fermentation: Open-top fermentation with 25 days of maceration
Aging: In large Barrels for 24 months, in the bottle for 8 months
Alcohol content: 13% Vol.
Total acidity: 7,0 g/l

Color: Ruby red with garnet red highlights 
Bouquet: Morello cherry and cherry with a hint of violet and plumb 
Flavour: Powerful and austere with just the right tanning content.
Serving temperature: 18-20°C

Classic 0,75 l