Winery Cecchetto GiorgioRaboso Passito
Sweet wine
In the mouth this sweet wine is a powerful.
This wine generally goes well with beef, game (deer, venison) or lamb.
Taste structure of the Raboso Passito from the Winery Cecchetto Giorgio
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Raboso Passito of Winery Cecchetto Giorgio in the region of Veneto is a powerful.
Food and wine pairings with Raboso Passito
Pairings that work perfectly with Raboso Passito
Original food and wine pairings with Raboso Passito
The Raboso Passito of Winery Cecchetto Giorgio matches generally quite well with dishes of beef, pasta or lamb such as recipes of beef tongue with pickle sauce, pasta bolognese or fillet of lamb in potato dressing.
Details and technical informations about Winery Cecchetto Giorgio's Raboso Passito.
Discover the grape variety: Raboso Piave
A very old variety known and cultivated more precisely in the north-east of Italy in the Veneto region (provinces of Treviso, Padua, Venice, etc.), not to be confused with Raboso Veronese, which is the result of an intraspecific cross between Raboso Piave and Marzemina Bianca. Raboso Piave is practically unknown in other wine-producing countries.
Last vintages of this wine
The best vintages of Raboso Passito from Winery Cecchetto Giorgio are 0
Informations about the Winery Cecchetto Giorgio
The Winery Cecchetto Giorgio is one of of the world's greatest estates. It offers 21 wines for sale in the of Veneto to come and discover on site or to buy online.
The wine region of Veneto
Veneto is an important and growing wine region in northeastern Italy. Veneto is administratively Part of the Triveneto area, aLong with its smaller neighbors, Trentino-Alto Adige and Friuli-Venezia Giulia. In terms of geography, culture and wine styles, it represents a transition from the Alpine and Germanic-Slavic end of Italy to the warmer, drier, more Roman lands to the South. Veneto is slightly smaller than the other major Italian wine regions - Piedmont, Tuscany, Lombardy, Puglia and Sicily - but it produces more wine than any of them.
The word of the wine: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
