Winery Viticoltori PonteRaboso
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 from the Winery Viticoltori Ponte
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Raboso of Winery Viticoltori Ponte in the region of Veneto is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with Raboso
Pairings that work perfectly with Raboso
Original food and wine pairings with Raboso
The Raboso of Winery Viticoltori Ponte matches generally quite well with dishes of beef, pasta or lamb such as recipes of ramen burger, pasta with eggplant or marinated lamb chops.
Details and technical informations about Winery Viticoltori Ponte's Raboso.
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 from Winery Viticoltori Ponte are 0
Informations about the Winery Viticoltori Ponte
The Winery Viticoltori Ponte is one of of the world's great estates. It offers 89 wines for sale in the of Veneto to come and discover on site or to buy online.
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: Texture
In tasting, the equivalent of touch. It is the set of tactile sensations perceived by the mucous membranes of the mouth: silky, velvety, sticky, fatty, astringent, pasty, etc.
