In the glass
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.
- Open and decant. Open 60 minutes before serving and pour into a decanter to aerate.
- Serve at 14-16°C. Cellar temperature (14-16°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
- Glassware. Use a Burgundy bowl with a wide opening , the bowl shape rewards the wine's structure.
- 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.
- 1960 — Italo Cescon founds the estate and begins producing Raboso Piave as a serious varietal wine.
- 1971 — Piave DOC established; Raboso Piave becomes a recognised sub-variety within the appellation.
Facts
- Producer
- Italo Cescon
- 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.