Winery PeruzzetRaboso Sestier
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with beef, game (deer, venison) or lamb.
Taste structure of the Raboso Sestier from the Winery Peruzzet
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Raboso Sestier of Winery Peruzzet in the region of Veneto is a powerful.
Food and wine pairings with Raboso Sestier
Pairings that work perfectly with Raboso Sestier
Original food and wine pairings with Raboso Sestier
The Raboso Sestier of Winery Peruzzet matches generally quite well with dishes of beef, pasta or lamb such as recipes of fondue with broth, salmon cannelloni or leg of lamb brissac (leftover leg of lamb).
Details and technical informations about Winery Peruzzet's Raboso Sestier.
Discover the grape variety: Raboso Piave
Structured, tannic reds with an inky robe, firm tannins and sharp high acidity (hence its name, rabbioso = fierce), with aromas of sour cherry, blackberry, plum, spice, leather, tobacco and balsamic notes. Fine ageing potential after several years of elevage. Star of Piave Malanotte DOCG (partly from dried grapes) and Piave Raboso DOC in the province of Treviso, along the Piave river. Very late-ripening autochthonous Venetian variety.
Informations about the Winery Peruzzet
The Winery Peruzzet is one of of the world's great estates. It offers 11 wines for sale in the of Piave to come and discover on site or to buy online.
The wine region of Piave
Fruity and accessible, these Merlot-dominated reds appeal with signature aromas of plum, red cherry, supple tannins and gourmand palate. The Cabernets bring firmer herbaceous notes. The native Raboso yields more tannic and acidic reds, elevated to DOCG Piave Malanotte (ageworthy). Few minority whites (Pinot Grigio, Verduzzo).
The wine region of Veneto
World star of Prosecco: fresh, light Glera sparklers with notes of pear, green apple and white flowers, fruity, convivial bubbles. Veronese reds from Corvina and Rondinella: light, crisp Bardolino, fruity Valpolicella, opulent, concentrated Amarone DOCG (black cherry, chocolate, raisin) from dried grapes. Mineral, almondy Soave (Garganega) whites, fresh Pinot Grigio. 97,500 ha, Italy's largest production.
The word of the wine: Acidity
When present without excess, acidity contributes to the balance of the wine, giving it freshness and nervousness. But when it is very high, it becomes a defect, giving it a biting and green character. On the other hand, if it is insufficient, the wine is soft.
