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Raboso Marca Trevigiana IGT
Raboso Marca Trevigiana IGT
Classification
Marca Trevigiana I.G.T. (typical geographical indication).
Grape Variety
Raboso
Production area
Area of the Marca Trevigiana with dry, loose floodplain soils rich in subsoil.
Training system
Radiating or spindle systems with 1500-2700 vines per hectare.
Yield per hectare
On average 150 quintals of grapes
Winemaking
After pressing, the grapes are put into fermenters for maceration of the must in contact with the skins for 12-15 days at a controlled temperature of 28-30°C. Pumping over is carried out in this stage to extract the colour and tannins from the skins. The alcoholic fermentation is completed in this period and the wine is then put partly into new, one- or two-year-old casks, and partly into 50-hectolitre wood barrels, where malolactic fermentation takes place. The wine remains to age in these vessels for over one year, after which it is bottled. Only three years after the harvest the wine is marketed.
Pairing
A splendid wine for serving with mixed grills, pork and furred game
Serving temperature
18-20°C
Harvest period
End of October
Alcohol Content
12,5% vol
Sugar Content
2 g/l
Acidity
6.4 g/l
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