Structure

Bodymedium
Tanninhigh
Acidityhigh
Sweetnessdry
Oaklarge or old casks

Drinking window

Best 5 to 15 years from vintage.
vintage5 yrs15 yrs17 yrs

Critic scores

No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating in the header is our own.

In the glass

Medium-bodiedHigh tanninHigh acidityDryLong And Grippy finish

Aroma: tart cherry, blackberry, dried violets, earthy mineral

Palate: pronounced tannins, high acidity, dark fruit, rustic mineral

Raboso Piave is a long-documented native red grape of the Piave river plains in Treviso province (records from the 16th century). Italo Cescon has championed its rehabilitation since the 1960s. High tannin and acid give the wine austerity in youth but long age-worthiness.

What it pairs with

  • Stufato di manzo con polenta (beef stew with polenta)
    The hearty Treviso combination of slow-cooked beef and polenta demands a rustic, structured red like Raboso.
  • Aged Asiago cheese
    Tannin and acidity are tamed by the fat and salt of aged cheese.
  • Wild boar ragu on pappardelle
    Gamey richness requires a wine of equivalent structure and grip.

How to serve Italo Cescon Raboso Piave DOC

Allow 65 minutes from open to pour.

  1. Open and decant. Open 60 minutes before serving and pour into a decanter to aerate.
  2. Serve at 14-16°C. Cellar temperature (14-16°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
  3. Glassware. Use a Burgundy bowl with a wide opening , the bowl shape rewards the wine's structure.
  4. Pair with. Stufato di manzo con polenta (beef stew with polenta), Aged Asiago cheese, Wild boar ragu on pappardelle. Match the wine's structure to the dish's fat and salt.

History

Raboso Piave is documented in the Treviso plains since Roman times and was long considered an unrefined workhorse grape. Italo Cescon's advocacy and careful winemaking since the 1960s helped reframe Raboso as a genuine, ageable autochthonous variety worthy of a DOC designation. The Piave DOC's Raboso sub-type was established to protect and regulate its production.

  1. 1960: Italo Cescon founds the estate and begins producing Raboso Piave as a serious varietal wine.
  2. 1971: Piave DOC established; Raboso Piave becomes a recognised sub-variety within the appellation.

Facts

Producer
Italo Cescon · visiting guide
Grapes
Raboso Piave
Classification
Piave Raboso DOC
Oak
12 months in Slavonian oak botti
ABV
13.0%
Price
EUR 14-20 at retail
Drinking window
5-15 from vintage
First vintage
1960

Frequently asked about Italo Cescon Raboso Piave DOC

What does Italo Cescon Raboso Piave DOC taste like?

On the nose, tart cherry, blackberry, dried violets, earthy mineral. On the palate, pronounced tannins, high acidity, dark fruit, rustic mineral. Structurally medium-bodied, high tannins, high acidity with a long and grippy finish. Raboso Piave is a long-documented native red grape of the Piave river plains in Treviso province (records from the 16th century). Italo Cescon has championed its rehabilitation since the 1960s. High tannin and acid give the wine austerity in youth but long age-worthiness.

When should I drink Italo Cescon Raboso Piave DOC?

Drink 5-15 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.

What food pairs with Italo Cescon Raboso Piave DOC?

Stufato di manzo con polenta (beef stew with polenta) is the canonical pairing. Other strong matches include Aged Asiago cheese and Wild boar ragu on pappardelle. The hearty Treviso combination of slow-cooked beef and polenta demands a rustic, structured red like Raboso.

What grapes are in Italo Cescon Raboso Piave DOC?

The blend is Raboso Piave. The wine is classified as Piave Raboso DOC.

Tags

dry hidden gem high acid high tannin medium body medium term mood bold mood rustic occasion cellar occasion weeknight old vines old world pairs with aged cheese pairs with game pairs with red meat price everyday raboso piave still red

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