Raboso passito Doc Piave
It retains the strength and "verve" of the raboso, softened by sweeter hints of raisin. The impenetrable color and texture are there, together with sensations of comfiture (cherries and blueberries) and a reminiscence of fruit almost in alcohol. In the mouth,
the sensations of jam and fruit in alcohol return, accompanied by hints of vanilla and cinnamon, but it can also be appreciated for its freshness, which the raisins failed to tame. Try it with sweets covered by a chocolate frosting or sherry-filled chocolate.