1427, SPUMANTE METODO CLASSICO DI RABOSO
Fine wines since 1427
Only organic wines since 1987
Only vegetarian and organic wines
No-added sulphites wines since 2009
Resistant vineyards since 2015
Raboso is the oldest native red grape variety in the Republic of Venice
and Giol is its longest-established producer, with production dating
back to at least 1427. Over the centuries we have learnt all about this
extraordinary grape, rich in acidity, tannins and the finest aromas, suitable
for fermentation in the bottle and long ageing. It has a deep straw yellow
colour, enhanced by very fine, lively persistent perlage. Typical of the best
classic methods, its elegant refined bouquet recalls bread crust, with
marked notes of cinnamon and spices. On the palate it is rich, flavoursome,
enfolding, full-bodied and dry. Excellent as an aperitif and for important
toasts, it goes excellently with sea fish, delicate, aromatic meat and also
typical local cheese.
Year of planting
mostly medium texture, gravelly and stony, clayey
2.80 x 1.00
sylvoz on espaliers
12.00 % vol.
The grapes are harvested by hand, selected and carefully pressed, the must separated from the skins immediately to prevent it colouring.
White vinification with refrigeration of the must, static decantation in hyperoxidation and yeast inoculation. First fermentation at a controlled temperature of 14°C. Decanting and resting on noble lees until springtime; filtration and yeast inoculation, addition of sugar and bottling for refermentation in the bottle. The wine then underwent a lengthy resting period, over 40 months in the oldest, most picturesque and coolest of our cellars, before disgorging. To keep all the authentic nature and typical characteristics of Raboso, we preferred not to add any liqueur d’expedition, making this a “zero dosage” wine.