Winery SessantacampiRaboso Piave
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 Piave from the Winery Sessantacampi
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Raboso Piave of Winery Sessantacampi in the region of Veneto is a powerful.
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 Sessantacampi matches generally quite well with dishes of beef, pasta or lamb such as recipes of fricandeaux german style, tagliatelle with carbonara or giouvetsi (greek dish).
Details and technical informations about Winery Sessantacampi'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 Sessantacampi are 0
Informations about the Winery Sessantacampi
The Winery Sessantacampi is one of of the world's great estates. It offers 30 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: Pressing Rosé
A method of making rosé wine that consists of pressing the grapes directly after crushing and light skin maceration. The resulting wine is lively, light and pale.
