Winery PizzolatoRaboso Piave
Red wine
In the mouth this red wine is a powerful with a lot of tannins present in the mouth.
This wine generally goes well with beef, game (deer, venison) or lamb.
Taste structure of the Raboso Piave from the Winery Pizzolato
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Raboso Piave of Winery Pizzolato in the region of Veneto is a powerful with a lot of tannins present in the mouth.
Wine flavors and olphactive analysis
Food and wine pairings with Raboso Piave
Pairings that work perfectly with Raboso Piave
Original food and wine pairings with Raboso Piave
The Raboso Piave of Winery Pizzolato matches generally quite well with dishes of beef, pasta or lamb such as recipes of boeuf en daube, chinese bowl or leg of lamb with baked potatoes.
Details and technical informations about Winery Pizzolato's Raboso Piave.
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.
Last vintages of this wine
The best vintages of Raboso Piave from Winery Pizzolato are 2014, 0, 2015
Informations about the Winery Pizzolato
The Winery Pizzolato is one of of the world's great estates. It offers 76 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: Passerillage
Concentration of the grape by drying out, under the influence of wind or sun, as opposed to botrytisation, which is the concentration obtained by the development of the "noble rot" for which Botrytis cinerea is responsible. The word is mainly used for sweet wines.
