Wednesday, 6 December 2006

Part 6 of 6 - Raboso Passito

Not a traditionally made wine. This is also made from the Raboso grape but with 120g of sugar per litre. Casa Roma are the first to make wine in this way. This is the 2003 which was a strange year as there was less acidity than in other years. 8 hectares of Raboso were harvested 10 days before the Raboso del Piave and then the grapes were dried, similar to the Amarone style. I'm not a fan of this style of wine but Monsieur Vin is and he loved this wine.

To look at:
Deep ruby red.

On the nose:
Spices and dark stewed fruit such as plums.

To taste:
I though it would be sweet due to the amount of sugar but the high acidity prevents this. Other vintages may differ.

No comments: