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Carolina Gatti Raboso 2019

16,30 

Out of stock

Manufacturer: Carolina Gatti

🍾 Raboso

🖼️ Ponte di Piave, Veneto

🏡 Carolina Gatti

🍇 Raboso del Piave 100%

📅 2019

🌡️ 11%

🍷 Red Wine

🛁 The grapes are harvested in early November and macerate on the skins for ten days. Fermentation takes place spontaneously using indigenous yeasts. Frequent pumping over and pumping over. The wine is aged in cement tanks and rests in the bottle for at least three months.

👃🏻 Complex nose of dark petalled flowers and berries, then undergrowth, black pepper and rhubarb, mineral at the end

👅 Fresh and lively on the palate, sapid and with tannins that are present but elegant.

👍🏻 Serving temperature 14°-16° (also 18° if you want it more expressive)

💕 Paranza fried food

😍 A joyful red wine suitable for fish

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Ponte di Piave (Tv), Veneto

Carolina Gatti is an oenologist, blogger and, above all, winemaker. Determined and courageous, free.

Her company covers 5 hectares in Ponte di Piave, on the hills of Conegliano-Valdobbiadene. Inextricably linked to the Raboso del Piave, a little-known but generous variety, if you know how to work it, Carolina has already had many harvests behind her, participating in the home harvests since she was a child.

He approached wine with a conventional idea of it but quickly espoused a scarsawmnte interventionist and natural philosophy.

Proof of this can be seen in the systems in which he raises his vines in the Marca Trevigiana, a very old and truly obsolete technique, the Belussera. This is a non-mechanised training system similar to the "raggiera".

Her vineyards are approaching 100 years old and were handed over to her by her father Lorenzo, who still helps her today, together with her mother Renata and brother Lino.

The winery really is a huge ecosystem, since next to the vineyards are fields of maize and cattle are reared, from which the organic substance used as fertiliser is also derived.

Very few treatments are carried out in the vineyard, ranging from Bordeaux mixture to a minimum distribution of sulphur and copper. In the cellar, only indigenous yeasts are used, the wines are not filtered and very little sulphur is added.

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