The crushed grapes undergo maceration in temperature-controlled fermentation tanks; after alcoholic fermentation has taken place and the colouring substances have been extracted, the Raboso is racked, has the lees drawn off and is clarified and filtered. After these operations, the wine is placed in pressure tanks for the sparking process. Before bottling, the wine is filtered once more and cold-stabilised.
Raboso is one of the oldest autochthonous varieties in the Veneto. The late harvest confers a characteristically fresh aroma, further enhanced by the second fermentation carried out by master wine-makers. Exquisitely acidulous, pleasantly-full flavour.
FOOD AND WINE PAIRING
A perfect wine for pairing with all of the flavoured, traditional mediterranean dishes. Try it with a deep-dish pizza or with a mixed cheese platter.
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