Raboso

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Raboso is a red wine grape grown primarily in northeastern Italy around Veneto. It produces deep-colored wine, with notably high levels of tannin but low alcohol content. The vine ripens late, producing good yields with high resistance to fungal disease and rot.[1] The grape crossed with another Veneto wine grape, Marzemina bianca, to produce Raboso Veronese.[2] It produces quite a large, tight, cylindrical bunch with one or two wings and a sturdy, woody bunchstem. Its spheroid grape has a blue-black, tough skin with good bloom. The flesh has a varietal, neutral flavour which is slightly meaty and sweet-acidulous-astringent. Each grape has two or three average-sized, pear-shaped seeds. This very vigorous vine produces an abundant yield. Optimal vinification requires appropriate maceration of juice and skins: this results in a full-bodied wine, acidic and tannic when young, ideal for laying down. Left to age in wooden barrels, it will gradually acquire a beautiful deep ruby colour with garnet tinges, a wonderfully broad and full bouquet of wild violets with a concentrated note of morello cherry; the palate is dry, attractively astringent, full-flavoured. At full maturity, Raboso Piave is one of the great Italian reds, excellent with furred and feathered game, red meat, grilled meats and well-matured cheeses. It is also a superb sipping wine, an ideal accompaniment to long winter evenings in the company of friends.

Relationship to other grapes[edit]

During a series of trials between 1930 and 1935, Raboso Piave was crossed with Black Muscat to create the red Italian wine grape variety Manzoni Moscato.[3]

References[edit]

  1. ^ J. Robinson Vines, Grapes & Wines pg 210 Mitchell Beazley 1986 ISBN 1-85732-999-6
  2. ^ J. Robinson, J. Harding and J. Vouillamoz Wine Grapes - A complete guide to 1,368 vine varieties, including their origins and flavours pgs 229-230, 392, 604-605 Allen Lane 2012 ISBN 978-1-846-14446-2
  3. ^ J. Robinson, J. Harding and J. Vouillamoz Wine Grapes - A complete guide to 1,368 vine varieties, including their origins and flavours pgs 469-471, 594-595 Allen Lane 2012 ISBN 978-1-846-14446-2