Raboso Veneto IGT

Red winemaking. The obtained must remains in contact with the skins for 4 - 8 days. After this time, it is poured in suitable tanks with selected yeasts at a controlled temperature of 25 - 30° C and is left fermenting for 8 - 10 days. The resulting wine is put in an autoclave, where yeasts and rectified concentrated must are added, so that it ferments till it reaches the desired pressure. Fermentation process is afterwards stopped by sinking the temperature. Intense red colour. Typical wide and rich bouquet, reminiscent of violets and dewberries. Complex taste beginning with soft and fruity hints and finishing with a light and pleasant acidulous trace. It suits agreeably cold meat, salami, cheese and dried fruit. Serve at 8-10°C. Contains sulphites

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