Raboso Vivace

WINEMAKING PROCESS

Vinification takes place on the skins, with an extended period of maceration lasting 20 to 25 days at a controlled temperature of 26°C to 28°C. Following the primary fermentation stage, the wine is put into pressure tanks to add a little sparkle.

TASTING NOTE

It is a deep ruby red colour with violet notes. Scents of wild violets stand out in the delightful array of fruity fragrances. It has a crisp, slightly sweet flavour, with a generous helping of acidity and a wealth of tannic qualities.

SERVING SUGGESTIONS

It is marvellous with nibbles of all kinds, deli meats, pizza and medium cheeses.