| History |
Raboso, an indigenous black grape variety typical of the Marca Trevigiana, has very ancient origins: in fact, it has been cultivated in the eastern Veneto region for around 3,000 years. The name Raboso recalls the adjective 'rabioso', a dialect term used to describe a fruit that is still a little unripe and, therefore, a little astringent. In the past, when a child was born, it was customary to preserve the Raboso produced that year for its wedding day. Malanotte was the name of a family of Venetian nobles who knew how to enhance the production of this wine. |
| Origin |
Fossalta di Piave (Venice). The vineyard Terre Nobili is located 10 km from the sea and 50 km from the Dolomites mountains. |
| Climate |
Mild, with medium-low rainfalls and summer temperatures that allow excellent grape ripening. |
| Soil composition |
Alluvial origin, composed of white clay and dolomitic rock sediments. |
| Harvest |
End of October, when grapes are fully ripe with a deep colour and a complete aromatic structure. The grapes are carefully selected. |
| Vinification |
Withering of a part of the grapes. Grapes are destemmed and crushed. It then follows maceration in special vessels at controlled temperature and frequent pumping-over. After this period, the wine is taken out and ends its fermentation at a controlled temperature in stainless steel vats. |
| Ageing |
36 months on its noble lees and further 18 months in the bottle. |
| Pairing |
Ideal with game, grilled meat and aged cheeses. |