RABOSO PIAVE

Variety for which the autochthonous appellation is deserved both for its origin and for its long cultivation tradition in the Piave area. The first mention of the vine is from 1521 which places it in the province of Treviso with the name of “Friulano”. In 1679 Raboso was described and placed in the areas of the Piave by the author Agostinetti da Cimadolmo who underlined the “strong nature” of this grape referring to the harshness of the wine and probably precisely from these rabid characteristics on the palate derives the name of the vine. A century later, in 1771 by Pier Antonio Camata we find: “thus try to plant strong vines in lean and cold soils, such as our beautiful Rabose, which in addition to producing profusely every year, resist more than any other in the cold and fog.”

• habit: hanging;
• sprouts apex: almost globular, whitish green, cottony;
• leaf: pentagonal-orbicular, slightly elongated, of medium size, three-five-lobed, sometimes heptalobed; petiole sinus (flap extended) open V; flap slightly wavy and blistered; Upper page green, glabrous, a little opaque; Light grey-green underside, with light felt on the flap and fluff mixed with bristles on the ribs;
• bunch: medium sized, compact, often slightly curved; 15-20 cm long, cylindrical-pyramidal in shape, winged with 1 or 2 wings, rarely compound;
• berry: medium, spheroid, regular shape, circular cross section; very pruinose, blue-black, thick, leathery, astringent, protruding and persistent navel; somewhat fleshy pulp, with a simple, sweet, sour, astringent flavour; colorless juice.

Early in budding and late in ripening, it is a highly vigorous vine, therefore, it prefers the long pruning typical of Bellussera, Sylvoz and Guyot type of cultivation systems.