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Raboso - Sangue del Diavolo
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COMMERCIAL DATA |
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Name |
Raboso Piave Doc |
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Colour |
intense ruby red |
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Scent |
it reminds of cherries scent, morel, dewberry, sour black cherry and plum with hints of the intense cinnamon aroma, vanilla, tobacco, violet and pepper |
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Taste |
luxurious, with a considerable structure and heavy tannins. Its flavour, together with an agreeable acidity and a good alcohol content, gives a long and delicious aftertaste |
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AGRONOMIC DATA |
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Grapes |
pure Raboso piave |
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Production area |
Rai di San Polo di Piave |
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Altitude |
30 mt on sea level |
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Soil |
clayey sandy sometime gravely |
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Orientation of the vines |
south - north |
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Breeding system |
double Sylvoz overturned and Bellussi |
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Stumps for hectare |
3000 |
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Yield quintal/ hectare |
70-80 quintals per hectare |
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Harvesting |
end of October |
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OENOLOGICAL DATA |
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Vinification in red |
with maceration of 20-25 days in wooden 35 hl tubs. The temperatures can vary from 24 to 26 degrees to encourage the colour of the skins to come to the surface |
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Production |
10% of the grapes is dried in conditioned storage for 40 days |
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Malolactic fermentation |
yes, immediately after the drawing off using selected bacteria |
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Refining |
24 months in wooden barrels |
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Mellowing length |
6 months before marketing |
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ANALITICAL DATA |
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Percentage of wine per grapes % |
60% |
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Dry extract (gr/lt) |
32 |
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Total acidity (gr/lt) |
6,70 |
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Ph |
3,30 |
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Remaining sugars (gr/lt) |
6 |
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Developed alcohol |
13,5% vol |
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OTHER DATA |
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Matchings |
The Raboso matches game, especially if flavoured with herbs; it pairs well also with cheeses such as grana padano and stravecchio. It is at his best with fat dishes where its acidity cleans the palate. |
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