/rabˈozo pjˈave/
- Friulara di Bagnoli
- Friularo
- Raboso del Piave
- Raboso Nostrano
Red
- Raboso Piave is one of Italy’s oldest grape varieties, with historical references dating back to the 13th century.
- A document from 1868 reveals that a family named De Vindimian transported Raboso Piave from Friuli Venezia Giulia to the Veneto region.
- Over time, various viticultural and winemaking techniques have been developed and employed to reduce the grape’s naturally high levels of malic and tartaric acids and its robust tannins. These innovations have helped to balance the wine’s inherent acidity and tannic structure, making it more approachable and refined.
Map of historic hometown
Good dry wines made from Raboso Piave can be intensely perfumed and quite a revelation, given the grape’s historically modest reputation.
Well-made examples boast vibrant fruitiness, with notes of strawberry and black cherry, complemented by floral hints of violet, along with nuances of tobacco and black pepper. The lively acidity provides a refreshing backbone, balanced by sufficient extract and subtle sweetness.
When the grapes are air-dried, Raboso Piave wines become smooth and opulent, reminiscent of a lighter-styled Amarone. However, unlike Amarone, Raboso Piave wines typically exhibit more pronounced red fruit aromas and flavors, making them distinctively appealing.
Visual Flavour Profiles:
