Winery SetteanimeFurioso Raboso del 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 Furioso Raboso del Piave from the Winery Setteanime
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Furioso Raboso del Piave of Winery Setteanime in the region of Veneto is a powerful.
Wine flavors and olphactive analysis
On the nose the Furioso Raboso del Piave of Winery Setteanime in the region of Veneto often reveals types of flavors of earth, red fruit or black fruit and sometimes also flavors of floral.
Food and wine pairings with Furioso Raboso del Piave
Pairings that work perfectly with Furioso Raboso del Piave
Original food and wine pairings with Furioso Raboso del Piave
The Furioso Raboso del Piave of Winery Setteanime matches generally quite well with dishes of beef, pasta or lamb such as recipes of beef tenderloin wellington, flammekueche with munster cheese or marinated shoulder of lamb.
Details and technical informations about Winery Setteanime's Furioso Raboso del 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 Furioso Raboso del Piave from Winery Setteanime are 2012, 0
Informations about the Winery Setteanime
The Winery Setteanime is one of of the world's greatest estates. It offers 14 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: Acidic (flavor)
Acidity is present in all wines, and is essential in white wines. It is due to the presence of different organic acids in the wine, and is expressed in the mouth by a sensation of freshness combined with other elements, such as minerality or a note of bitterness. Moderately present, it brings relief and vivacity to the wine.
