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I vini di Bonotto delle Tezze | Uglygrapes

Bonotto delle Tezze

Ruby red. Vegetable, fruit, red fruits. Tannic, savory, slightly bitterish.

Reboso Piave is considered to be among the oldest native grape varieties in Italy, and the earliest records date back to the 13th century, at which time it was called "vinum plavense." In the past it yielded a very acidic and tannic, little wine that withstood temperature changes and less-than-optimal transport conditions very well, which is why it was also called "vin da viaio," travel wine. Raboso Piave is very vigorous and adapts well to different types of soil, but it is very sensitive to bad weather and cold.

Reboso Piave is considered to be among the oldest native grape varieties in Italy, and the earliest records date back to the 13th century, at which time it was called "vinum plavense." In the past it yielded a very acidic and tannic, little wine that withstood temperature changes and less-than-optimal transport conditions very well, which is why it was also called "vin da viaio," travel wine.

<label>Soil:</label>Skeleton-rich stony
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Guyot monolaterale
<label>Vine density:</label>na
<label>Average production per ha:</label>80 q
<label>Harvest time:</label>Late harvest between late October and mid-November
<label>Vinification and ageing:</label>Fermentation in steel with maceration on the skins for about 20 days. Aging in steel for 3 months with malolactic fermentation taking place. Further aging in barrels for 24 months, then 3 months in bottle.
<label>Sulfur dioxide:</label>na

Raboso Piave Doc

Raboso del Piave

Botte grande

Bottiglia

Vasca d'acciaio

Prealpi Trevigiane

Vigneti località Busche

Italia

Tezze di Piave

Veneto

Bright garnet red. Red fruit, berries, spices, dried flowers, tobacco, licorice, menthol, herbs. Full, enveloping, tannic, fresh, savory.

Piave Malanotte is made from only Raboso Piave grapes, combining tradition with innovation. The soil where the vineyards stand is alluvial, rich in gravel and stones. The particularly draining soil allows for a late harvest of most of the grapes, while a small part is harvested and left to dry.

<label>Soil:</label>Alluvial with presence of gravels and stones
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Guyot corto
<label>Vine density:</label>na
<label>Average production per ha:</label>80 q
<label>Harvest time:</label>In late October, grapes destined for drying and early November, grapes made into wine fresh
<label>Vinification and ageing:</label>Withering of part of the grapes. Fermentation in steel with maceration on the skins for about 20 days. Aging in steel for 7 months with malolactic fermentation taking place. Further aging in barrique for 24 months, then in bottle for 4 months.
<label>Sulfur dioxide:</label>na

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Bonotto delle Tezze (2)

'Potestà' Raboso Piave Doc

Piave Malanotte Docg