Raboso is a native red grape of Doc Piave area known for its heavy tannins, high acidity and deep colour that grows primarily in Veneto region. Nowadays there are 2 distinct clones of this strong red variety:
- Raboso Veronese, slightly sweet, produces greater yields and is cultivated in the Venezia, Vicenza, Rovigo and Emilia Romagna provinces
- Raboso Piave, that is more austere and is widespread especially into Treviso and Padovaprovince, where is named Friularo
Raboso Piave, as for its name and for its origins, is strictly linked with the oenological production of the entire valley of Piave river where since several centuries ago is successfully cultivated from the gentle hills of Montello and Conegliano to the land of Treviso Province, on the both side of the river.
Raboso Piave is a red strong and rustic vine variety which ripens late and doesn’t fear the drought and cold temperatures: for its unique character is excellent for producing wines for ageing.
From the gravely soils along the Piave river it gains elegance and fine flavours and from theclayey vineyards body and structure.
Raboso Piave is a rustic grape that ripens late (it is harvested normally among the end of October and first days of November) and is suitable both for alluvial soils (perfect for producing great wine for long ageing) and clayey and deep soils (excellent for yields).
In general the bunch is medium size and cylindrical in shape, with 2 prominent wings. It iscompact and the stalk is strong woody.
The grape’ s skin is black-bluish, really pruinose and tough; the pulp has the characteristic neutral taste and is acidulous astringent. The plant’s production is constant and quite abundant.
Raboso is a native red grape grown primarily in the North-East of Italy, around Treviso Province, in Veneto region.
Raboso is cultivated in this area since 3.000 years ago, as it is described on the renowned opera “Naturalis Historia” written by Plinio in which it is mentioned the Picina omnium nigerrima, the Raboso’s ancestor.
The name Raboso probably derives from the homonymous Piave’s affluent, but also comes from the dialectal word “rabiosa“, an adjective that identifies a sour fruit, due to its strong acidity and astringent grapes.
Raboso Piave, for its historical origins and its constant presence during the centuries into the alluvial plain of Piave river, is strictly linked with the traditions and people of this area.
Thanks to its strong character and exceptional resistance to the dangerous diseases as downy milde and phylloxera had been the most cultivated grape of Treviso province for several centuries.
Our ancestors had named it also “vin da viaio” , a dialectal idiom that means “wine for long travel”: in the first years of Twentieth Century it was the only grape able to cross the Atlantic Ocean towards United States without being damaged during the long trip, or rather improving its tasting qualities.
Immediately after the Second World War, Raboso was still the dominant wine of the Doc Piave Area, but between the 50’s and the 60’s the winegrowers of the area had slowly turned the cultivation to more marketable red wines as Merlot and Cabernet and Raboso gradually declined.
In the last part of 90’s, thanks to the care and hard work of some wine producers of the area, the Raboso Piave has gained popularity and market shares: they have introduced new cultivation methods and reduced the production for plant obtaining a great red wine, now appreciated all over the world.
The Confraternity of Raboso (www.confraternitarabosopiave.it) has been founded in 1996 in the municipality of Vazzola di Piave with the commendable aim of promoting the knowledge, the awarness and the diffusion of Raboso Piave grapes.
The Confraternity of Raboso Piave works moreover to preserve the ancient traditions linked to this wine and this area, taking part also to international exhibitions.
Together with Treviso Province and other territorial institutions, it develops studies and researches to valorise the Raboso Piave grape and improve vintage by vintage the quality of this great grape.
The wine Raboso
Raboso Piave is generally intense ruby red with garnet highlights that become more intense during the ageing period, it has an high levels of tannins and acidity when it is young and is ideal for laying down for a long time, after which it is an excellent full bodied wine.
The palate is dry and austere, with very full flavours and the aroma releases wild violets, spicesand tobacco, with a definite fragrance of morello cherry.
The ideal vinification requires an appropriate maceration of skins and juices at the right temperature: after several months in wooden barrels (in general 24) it acquires a deepest colour and a wonderful body and bouquet. At full maturity Raboso Piave is one of the great Italian red wines.
Served at 18/20°C on balloon glasses, it is perfect with red wine beef stew, aged cheeses and as a sipping wine.
The new production regulations of Doc Piave Area presented in September 2008 had introduced2 important novelties on red wines portfolio of this area: the accreditation of Carmenere and theadmission of the label “Superiore” for Raboso Piave Doc.
Malanotte, a symbol for Doc Piave wines, due its name to a winemakers family that during last 2 centuries has worked hardly to promote and modernize the oenological production of Doc Piave wines, revaluating several wine varieties.
Malanotte had been harvested for the firs time in Autumn 2008 and it will be ready for sales from 2011: it will symbolize the great improving quality of whole Piave production.
The new rules impose that an amount between 15 and 30% of grapes have undergone drying process and that the wine age for not less than 3 years, one of which in wooden barrels.