In the glass
Aroma: tart cherry, blackberry, dried violets, earthy mineral
Palate: pronounced tannins, high acidity, dark fruit, rustic mineral
Raboso Piave is one of Italy's most ancient and austere red grapes, native to the Piave river plains in Treviso province. Italo Cescon has championed its rehabilitation since the 1960s. High tannin and acid give the wine its characteristic austerity, but serious 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.
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