Location: our vineyards (TV) Maturation: from half to end of October. Vineyard system: Sylvoz Planting density: 4000 grapes/ha Soil: clay with “caranto” soil. Vinification: after collection, we press the grapes, so that grapeskins and must brew in the maceration process for about 6/8 days long, into steel or cement tubs at controlled 28°C temperature. Then wine is allowed to sharpen for a few months in cement tubs. Alcohol content: 11,50 - 12 % Description: with detaching notes of blackcurrant and marasca cherry. Through an accurate vinification, our Raboso Piave results harmonious and round-tasted, while maintains the typical characteristics of the vine. Pairings: from young, it is wine for Italian appetizers and for typical flats of the regional Italian kitchen. Can’t-miss together with bread and salami. Serving temperature: 14-16°C. Storage: in a cool place, at 12-16°C, protected from light. As soon as possible, transfer the damigiana’s content into bottles. Transfer immediately the wine into glass bottle, if you have transported it into plastic containers. Before and after use, clean well the trays.