Raboso piave between 13.5-15.9% for sale online - xtrawine.com

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De Stefani Malanotte del Piave 2016

92

Red still

De Stefani Malanotte del Piave 2016

, DOCG Malanotte del Piave, 100% Raboso Piave

15.50%, 0,75 l

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HK$ 353.00

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Information about Raboso Piave

Autochthonous

(Local)

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Grape variety	Raboso Piave
Synonyms	friularo, rabosa nera, raboso nostrano.
Grape colour	Red grape
Variety	Autochthonous
Vigour	Excellent
Ripening	Second decade of October.
Productivity	Abundant and constant; It does not have to be sliced and sliced in the adventurous vintages.
Areas of cultivation	It is diffused in the province of Treviso and, marginally, in that of Pordenone.
History	It would seem like an autochthonous grape of the Treviso plain. At the beginning of 1700, from Friuli, as at that time it was called the territory that from Istria came to Piave, it would be introduced also in Padua, taking the name "friularo". Cited in several documents of the 17th and 18th centuries of the Venetian Republic.
Ampelographic features	Leaf: pentagonal-orbicular, slightly elongated (lanceolate lobe), of medium size, tri-quinquelobata, sometimes eptalobata (sometimes even almost entirely in the basal part of the trunk); Open pectoral (open limb) breast, with lateral upper middle muscles, deep, flat, with edges touched or not; Shallow lower side, V; Flap somewhat wavy and bulky; Medium-marked lobes, slightly lanceted that terminal, with revolving edges; Corner at the top of the rather intense upper lobes; Top green leaf, glabra, a bit opaque; Lower gray-green page, with light felt on the flap and mixed wool with bristles on ribs; Green ribs above, partially red on insertion and appearing on the bottom; Little pronounced, irregular teeth, convex margins, mucronates. Bunch: medium size, compact, often a bit curved; 15-20 cm long, cylindrical-pyramidal (sometimes truncated conic), winged with 1 or 2 wings, rarely composed; Visible peduncle, as it is a bit short, woody; Raspo mezzano, groso; Short pedicels, greens first and reddish at the ripening of the fruit; Average-looking, brown-purple; Short brush, vinous red. The acinar is well-welded to the pedicle. Acino: medium, spheroidal (slightly elongated), of regular shape, circular cross section; Very pruinous skin, bleu-black, thick, coriacea, astringent, protruding and persistent navel; Slightly fleshy, simple, sweet, acidic, astringent flavor; Colorless juice.
Characteristics of the wine obtained from this grape variety	From the ravenous piave you get an intense ruby red wine, with a delicate, fruity young floral fruity scent of marasca and violet and dried fruit, more pronounced in time. The taste is dry, softer and warm, with a good texture, with a strong acidity and tanniciness a little rustic, which tend to bevel with refinement.
Notes	Resistance to parasites and other adversities: excellent to rotting (good grapes can be stored on the plant for a long time), good to the oj and good enough to the mildew; Its early sprouting makes it more vulnerable to other vines than any spring-loaded fever; The crickets in a few years damage the grapes, because the fight against the 2nd generation is made a bit difficult because of the cluster's compactness.

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Raboso Piave 1

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