Raboso, a local vine with black berries typical of Treviso, has ancient origins: it was cultivated in the Eastern Veneto some 3,000 years ago. The name recalls the adjective "rabioso", a dialect term meaning "angry", used to describe a fruit that is still a little pungent and therefore astringent. In the past, when a child was born, there was a custom to save the Raboso produced in that crop year for his wedding day. Malanotte was the name of a noble Venetian family who valued the production of this wine.
The soil is alluvial, consisting of caranto, a mixture of white clay and minerals of the Dolomite Alps.
The climate is mild, with very little rain and high summer temperatures, allowing the grapes to ripen in the best conditions.
To achieve perfect ripening of the grapes, summer pruning and careful thinning of the leaves are carried out in addition to the usual vineyard maintenance. The harvest is also kept very low to produce grapes with rich flavour and aroma.
Harvesting - late October, picking very ripe berries, with deep colour and full aromatic structure. When the grapes are ripe, they are carefully selected.
Drying of part of the grapes, removal of stalks and crushing of berries, maceration in special tanks at 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 a further 18 months in bottle.
Intense ruby red colour with a garnet hue. Full and broad bouquet, reminiscent of blackberry and cherry jam, melted chocolate and tobacco. Straightforward flavour, dry and austere, with a slight acidity at the base. Excellent extract, abundant alcoholic reserve.
Its structure and complexity allow the wine to improve during maturation in bottle, which can last up to 50 years, reaching its peak 20-25 years after harvest.