Raboso piave is a native black grape variety from the province of Treviso, presumably derived from the domestication of wild vines that grew wild in the hills around the Piave River. The origins of the name Raboso are uncertain. It could derive from the stream of the same name that flows in the Piave area, or it could derive from the dialect expression “rabioso,” an impression one could get from tasting the wine traditionally produced from this grape, whose content stands out for its acidity and tannins, which combined together give a decidedly astringent effect. For this very reason Raboso has always been considered a “rustic” grape variety, suitable for the production of lesser quality products and blending wines. This “traditional” interpretation of Raboso is currently being joined by “mellowed” interpretations of the wine, produced using careful winemaking techniques. <\/p>\n\n
The cluster of Raboso Piave is large, cylindrical-pyramidal and elongated, compact and winged, with medium-sized berries that tend to be spherical and have a pruinose, thick, leathery, blue-black skin. Raboso Piave grapes ripen late and are usually harvested in the second decade of October. The color of Raboso Piave wines vinified according to tradition is a deep ruby red. The nose has vinous aromas that evolve into notes of red fruits and berries. The palate is distinguished by sharp acidity and strong tannins, rather than structure, which is sustained but not impressive. Raboso gives wines with a good predisposition for aging that are often aged for a long time in large oak barrels. <\/p>\n\n
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