Italo Cescon Il Tralcetto Raboso del Piave DOC 2016

The very reason for the Il Tralcetto line - a spokesperson of Piave

Raboso Piave

$59.00

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Red Fruit, Herbal, and Pepper / Spice, Woody, Sweet Spice, and Reductive & Oxidative Nuttiness

BODY: Medium +
DRYNESS: Dry
ACIDITY: Medium +
TANNIN: Medium +
ALCOHOL (%): Pronounced (12-14%)

Origin: Veneto (Soave, Valpolicella & More), Italy

Grape Varietals:
Raboso Piave

Winemaking:

Destemmed, Crushed, and Malolactic Fermentation

Maturation: >24 Months Stainless Steel Tanks, Oak Barrels, and Bottle Ageing

Awards:

WESTERN FOOD PAIRING
Duck confit, beef stew, charcuterie & pork ribs

ASIAN FOOD PAIRING
Zi Char, Rendang, Ayam Bakar

Italo Cescon

Started in 1957, they expanded to have vineyards in San Polo di Piave & Roncadelle, regions in Veneto, as well as Lombardy. Their signature mark is the knotting of a branch to the neck of the bottle, to represent something precious to be safegaurded.

Description

Italo Cescon Il Tralcetto Raboso del Piave DOC 2016

The founder of the entire range of Il Tralcetto, a spokesman of their land

Grape Varietals & Region: 100% Raboso del Piave, a native grape to eastern Veneto. Planted in Rustigne on medium-textured, gravelly & clayey soils.

Taste Profile: Intense medium ruby red, with a intense, lively and spicy nose. A deep note of morello, giving it a pleasant aroma. Dry & clean on the palatte, it has a strong body with balanced acidity & tannins. Woody round notes smoothen the edges, with a spiced vanilla aftertaste

Winemaking Process: After crushing and destemming, follows 5 days cold pre-fermentative maceration at 3/4° C. Alcoholic and malolactic fermentations occur under controlled temperature at maximum 24° C. After ranking, 30 months ageing in oak casks comes first 6 months ageing in inox vats. Refining is in bottle for other 6 months

Elegant & Structured Reds

From Barolo to Bordeaux, these wines are steeped in tradition. The style covers a broad spectrum of flavor profiles, but tend to be elegant and structured and can be cellared for a long time.

These wines often have savoury tones of earth, bell pepper, tobacco, cassis, and are often medium to full bodied, with long finish & structured palattes

Malolactic fermentation

MLF is a process that results in reduction in acidity & the production of buttery texture & taste profile, often applied to more bodied styles of red & white wines
While not all creamy whites or rich fruity reds undergo MLF, and can adopt similar profiles from barrel ageing,