Prosecco Raboso

From the Montello, a picturesque hill in the Treviso region^? famous for its natural beauty and winegrowing tradition, pointing towards Valdobbiadene, before reaching the banks of the River Piave, there is Crocetta del Montello, one of the most important certified wine growing areas.

Having partially limited direct vineyard^? management to freely acquire selected products thus avoiding uncertain seasons but always delivering quality products is the present day success of the Antonini Ceresa style^?.

The present production includes all the certified wines of the zone, the wines of the Piave and of the Graves of Friuli and the most qualified wines of the Veneto.

Prosecco, Raboso

Obtained from Prosecco and Raboso grapes grown on sunny Treviso hills and plains along the Piave river.

The two varieties are crushed and processed separately and then blended before the fermentation^?, which lasts approximately 10-12 days. Once the fermentation is completed, the wine is left to mature on the yeast^? for 20-25 days; this process improves the wine and lends more complexity^? to it. Bottling follows.

Very delicate pink colour displaying fine, bright^? transparent beads. Delicate hints of fresh fruit and white flowers on the nose^?. Velvety, full-flavoured, lively and harmonious^? on the palate^?.

11% alcohol^?, 15.0 gr/l residual^? sugar^?, 0.22 gr/l volatile^? acidity^??, 5.40 gr/l total acidity.

Drink with seafood or shellfish. Excellent aperitif^?. At the end of the meal it will elegantly complement quality patisserie and fresh fruit with low acidity^? such as peaches and strawberries^?.

Serving temperature 7-8°C in Champagne^? "flutes".

Best within one year of purchase.

Please don't hesitate to contact us for this or any other of your wine requirements.