Tesirare RABIA "creta" Raboso del Piave Bio

Cradled by the amphora and caressed by wood, Raboso del Piave offers a new harmony on ancient notes that, in the red of Rabià's passion, tells its story of land and time.

The grapes are crushed, destemmed and carefully sorted to remove any non-compliant fruit. A 6-day cryomaceration takes place in amphora, followed by alcoholic and malolactic fermentation on the skins with indigenous yeasts, also in amphora. The wine is then matured in amphora for 330 days before racking, and subsequently aged for 24 months in new double barriques. Bottled unfiltered during the waning moon, it undergoes a further minimum of 24 months of bottle aging before release.

Due to its peculiarities, we leave the interpretation of the organoleptic notes to you, based on the time of tasting