Description of the wine: Raboso wine is entirely local, coming from a grape variety native of the Treviso area, very rustic and resistant to diseases. There are two types: Raboso Veronese, sweetish, and Raboso Piave, which stands out for its acidity. Organoleptic characteristics: Raboso has ruby red color, tending to garnet with prolonged aging. It has a winey, marked, typical aroma with scents of violet with prolonged aging. In the mouth is dry, austere, fruity, rightly tannic, slightly acidic. Historical-cultural infos and curiosities: The Raboso grape variety has been present in the area of Treviso for 3000 years and has always been the most cultivated vineyard thanks to its resistance to diseases of the vine. With the abandonment of the countryside between the nineteenth and twentieth century, however, this tradition of Raboso wine production got lost, to be rediscovreed only at the end of the nineties. Serving suggestions: First courses with meat sauces, goulash, salami, roasted and grilled red and white meats. Production area: Province of Treviso and Venice. Grape varieties allowed for its production: Raboso (minimum 85%). Grapes of other red berry varieties suitable for cultivation in the provinces of Treviso and Venice can contribute to the production of this wine.
