Raboso Piave D.O.C.

Rabosi – Historical

Raboso Piave Bonotto

The vine of the Raboso has existed in the Piave area for thousands of years. Some people define it as ‘angry’ perhaps because of its black color, its unusual strength, its harshness; Raboso tastes of leam earth, of the stony foreshores of the Grave del Piave, of wild cherries in dense scrub.


Raboso Piave

Production area

Rai di San Polo di Piave (TV)


It is harvested late in the season, towards the end of October, in order to ensure a slight over-ripening in the plant, Fermentation takes place with maceration at a controlled temperature. The grapes are re-pressed in order to extract color and aromas from the skins


The wine is aged partly in oak barrels of 225 lt. and partly in oak barrels of 26.5 hl

Sensory notes

Color: very intense ruby red, almost opaque, with lively violet and hints of garnet

Bouquet: complex, elegant, very intense and articulated; suggestions of red fruit with strong impressions of cherry and violet

Taste: full, voluminous, well-structured, with marked acidity and tannins but pleasant to the palate. The aftertaste is long and full, with very intense spicy final notes


Red meat, roasts, feathered game, medium and long-aged cheeses

Serving temperature

16 – 18 °C

Alcohol content