Rediscovering Raboso: Unveiling the Unique Character of an Italian Gem

Home / Rediscovering Raboso: Unveiling the Unique Character of an Italian Gem

Raboso is a wine made from the Raboso Piave and Raboso Veronese grape varieties. These grape varieties give the wine a definite tannicity and acidity, combined with structure and fullness of color and aromas. The wine is frank and intense, and its body and the inherent characteristics of the vines make Raboso a wine suitable for aging in wood. Over the years Raboso acquires finesse and elegance and rounds off the somewhat impetuous impact on the palate characteristic of the younger versions. Drying, to which the Raboso grape is particularly predisposed, allows, by concentrating the sugars in the must, an even greater smoothing of the roughness. Both sweet and dry versions of Raboso from partially or totally raisin or late harvest grapes are particularly popular.

Organoleptic characteristics of Raboso wine

We need to make a clarification before moving on. We have talked about Raboso del Piave, the gritty and tannic one, but there is also Raboso Veronese, less aggressive, similar in “aromatic characteristics,” but endowed with more finesse.

The Raboso produced by Domus Vini is a simple table wine and slightly sweet. It is produced from both “Veronese” and “Piave” grape varieties.

Raboso is recognizable not so much for its aromas, which are of red fruits, raspberries, cherries and elderberries, but for the impressive combination of acidity-tannicity that assails you as soon as you taste it. And that is precisely why there is a tendency to make wines that age for a long time in wood to smooth out all this exuberance or sharp, less demanding ready-to-drink wines. When young it is very vinous, with violet garb, but as it ages it becomes a splendid garnet.

Lobster Ravioli Wine Pairing: Enhancing the Culinary Delight

When it comes to pairing Raboso wine with food, hand-made ravioli emerges as an exceptional match. The succulent and delicate flavors of lobster, combined with the richness of the pasta, are beautifully enhanced by the boldness and acidity of Raboso. The wine’s tannins help to balance the richness of the dish, while its vibrant fruit flavors provide a delightful contrast. The result is a harmonious marriage of flavors that elevates both the wine and the culinary experience. Whether enjoyed at a fine dining restaurant or prepared at home, the combination of Raboso and lobster ravioli is sure to impress and delight.

Conclusion

Raboso wine is a captivating red wine with its distinctive charm, offering a sensory experience that captivates wine enthusiasts. Whether savored on its own or paired with dishes like lobster ravioli, Raboso showcases its bold flavors and complements a variety of culinary delights. 

Embrace the allure of Raboso wine, explore its depth and complexity, and embark on a delightful journey through the world of Italian viticulture.

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