Raboso Passito IGT

Red

Abv 15.5%

Serving Temp. 18-20 °C | Storage Temp. 13-15 °C

Raboso was one of the most popular grape varieties in the past and it was abundantly grown in Eastern Veneto before the Roman Empire. Due to its strong character and superb resistance to aging as well as transport, it was known among travellers as “wine of travel” or in their native language “vin de viajo”. “Raboso Piave is a sort of throughbred, hard to tame” this is how Giorgio Cecchetto defines this grape variety. Raboso grape reveals its character in multiple shapes (Raboso and Gelsaia red wine, Rosa Bruna Sparkling Metodo Classic) but the Passito version is the result of a passionate research for the full potential of this grape variety, in part still unexpressed.

To emphasise the drying technique (known as “raisining”) and enhance the characteristics of each vintage, Giorgio assembles in decreasing percentages (Solera method) different vintages rested for at least four years in the cellar. The best rasining method for the grapes uses drying racks as opposed to wooden crates, allowing greater aeration. The grapes are placed on the racks directly in the vineyard, transferred to the fruit shed and left to dry for up to six months to obtain the characteristic Passito wine. This is what makes the Raboso Passito unique, almost extraordinary amongst all Piave grape varieties.