Il Raboso di Francesco Veneto I.g.t. 2016

Raboso I.g.t Veneto 2016
“il Raboso di Francesco”

Grapes and percentage: Raboso Piave 100%
Era of grape harvest: 3/4 week of October Production: hand-picked grapes at full maturation

Vinification: maceration on the skins for 10 to 12 days in wooden vats. Then starting a “rigoverno” with must obtained by the selfsame dried up grapes.

Bottled up: July 2019

Organoleptic characteristics: intense red ruby color.
This wine presents itself with fruity aromas and spicy notes in the bouquet.

Alcoholic content: 13,5% vol.

Total Acidity: 6,50 g/l

Total dried extracted: 38 g/l P.H.: 3,51

Food pairings: to accompany starts and juicy plates of the venetian kitchen, especially with meat or even to drink alone, it will surprise you.

Serving temperature: 18/20° C