Grape variety: 100%
Raboso Vinification: Gentle press to obtain only 55% in juice. First fermentation in stainless steel tank at a controlled temperature. Second fermentation: in the bottle and selected yeasts. 12-18 months at least on the lees.
Dosage: The wine is not added with any “liqueur”. Only few sugar is added at disgorgement.
Service: 6°C
Food pairing: salami, appetizers and traditional Venetian dishes
Raboso Vinification: Gentle press to obtain only 55% in juice. First fermentation in stainless steel tank at a controlled temperature. Second fermentation: in the bottle and selected yeasts. 12-18 months at least on the lees.
Dosage: The wine is not added with any “liqueur”. Only few sugar is added at disgorgement.
Service: 6°C
Food pairing: salami, appetizers and traditional Venetian dishes
Production: 7200 of 0.75 lt.
Alcohol: 11.0°
Alcohol: 11.0°