Raboso is an ancient red grape variety predominantly cultivated in the Veneto region of north-eastern Italy, particularly along the Piave river and in the Colli Euganei. Renowned for its deep ruby colour, the grape produces wines notable for their vibrant acidity and robust tannic structure. Aromatically, Raboso typically offers an enticing bouquet of sour cherry, wild berries, violets, and subtle hints of spice and earthy undertones. On the palate, these wines are generally full-bodied with a pronounced freshness, high tannins, and a slightly rustic character, often accompanied by flavours of blackberry, plum, and a characteristic tartness that ensures excellent ageing potential.
Raboso is traditionally vinified into both still and sparkling styles, ranging from youthful, lively versions to aged, complex expressions. Dry reds made from Raboso are often highly structured and can benefit greatly from cellaring, while sparkling or semi-sparkling styles showcase the grape’s refreshing acidity and fruit-driven notes.
These wines pair exceptionally well with rich, hearty foods such as beef braises, game, mature cheeses, and traditional Venetian dishes like ‘fegato alla veneziana’. Their vibrant acidity and grippy tannins also make them a fine complement to cured meats and tomato-based pasta dishes.
