Raboso Metodo Classico Brut
The base wine is obtained by a natural fermentation of raboso grapes grown in the area of Tezze di Piave, in gravel-rich terrains along the Piave river. After undergoing a classic-method secondary fermentation, the sparkling wine rests sur lie 24 months before being disgorged. Appearing in intense pink with crimson highlights, Diòl releases a fine-grained, long-lingering bead. The bouquet is notably fruity, with a nice balance between redcurrant and cherry, with intriguing hints of bitter orange and pomegranate. On the palate, it is clean-edged and dry, with a near-endless finish.
ORIGIN OF THE NAME Diòl means “devil” in the Venetian language, and the term conjures up the “Carégòn del Diòl”, the ruins of an observation tower from the Lombard period.
VINEYARD The raboso grapes that yield Diòl come from vineyards planted in the gravel beds of the Piave river, in the commune of Tezze. The soil material is largely limestone, and is very rich in gravel. The weather is mild, with cold winters and warm summers that are well ventilated, and it enjoys fairly good day-night temperature differentials. Harvest generally takes place in the latter half of October.
VINIFICATION After the clusters are de-stemmed and the grapes gently pressed, the must briefly macerates on the skins. The must is then gently pressed off and gravity-settled, then fermented in steel at 18-20°C. After maturing sur lie, it undergoes refermentation in the bottle for 24 months. It is then disgorged and topped up with a dosage of 6-8 g/l.
GLASS AND SERVICE Enjoy at 6-8°C in a good capacity classic-method glass.
FOOD PAIRING AND WHEN TO ENJOY Diòl is the perfect partner to antipasti and fish, such as sea bass, bream, and all types of cod. It will show good development during the two years following the vintage date; if it is well stored, its nose and palate will grow in complexity even four years after harvest.
|Res. Sugar||8 g/L|
|Total Acidity||7.42 g/L|
|Net extract||21.9 g/L|
|750 ml||× 6|