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. The grape crossed with another Veneto wine grape, Marzemina bianca, to produce Raboso Veronese. 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
- J. Robinson Vines, Grapes & Wines pg 210 Mitchell Beazley 1986 ISBN 1-85732-999-6
- 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
- Bacaro Tour Venice - Raboso, the italian red
- 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
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