Raboso, a native black-berry vine typical of Treviso, has an ancient origin: it was grown in Eastern Veneto about 3,000 years ago. The name is reminiscent of the adjective “rabioso”, a dialect term meaning “angry”, used to describe a fruit that is still slightly pungent and therefore astringent. In the past, when a child was born, it was customary to keep the Raboso produced in that year of harvest on the day of his wedding. Malanotte – that was the name of a noble Venetian family that appreciated the production of this wine.
The soil is alluvial, consisting of caranto, a mixture of white clay and minerals from the Dolomites.
The climate is mild, with very little rain and high summer temperatures, allowing the grapes to ripen under the best conditions.
In order to achieve perfect ripening of the grapes, in addition to the usual care of the vineyard, summer pruning and careful thinning of the leaves are carried out. In addition, the harvest is kept very low in order to produce grapes with rich aroma and flavor.
Picking – end of October, picking very ripe berries, with deep color and full aromatic structure. When the grapes are ripe, they are carefully selected.
Drying a part of the grapes, removal of the stalks and crushing of the berries, maceration in special containers at a controlled temperature, with frequent pumping. After this period, the wine is taken out and fermentation is completed at a controlled temperature in stainless steel vats. The wine matures for 36 months on the noble lees and another 18 months in the bottle.
Intense ruby red color with garnet hues. Full and wide bouquet reminiscent of blackberry and cherry jam, melted chocolate and tobacco. Direct taste, dry and strict, with a slight sourness in the base. Excellent extract, plentiful alcohol supply.
Its structure and complexity allow the wine to improve during bottle maturation, which can last up to 50 years, reaching its peak 20-25 years after harvest.