raboso

Raboso is an indigenous Italian red grape variety originating from the northern regions of Trentino‐Alto Adige and the province of Rovigo. It is primarily cultivated around the southern shore of Lake Garda and in the Piave valley, where it gives rise to the appellation Raboso Piave. The varietal is a member of the Vitis vinifera species and is prized for its vigorous growth and high yields. Viticulturally, Raboso thrives in humid continental climates, often requiring careful canopy management to mitigate the risk of excessive vigor and to preserve concentration.

In the winery, Raboso is typically vinified at low temperatures to preserve its bright acidity and to limit extraction of phenolic compounds that could otherwise increase astringency. The resulting wines are characterized by deep garnet color, firm tannic structure, and a distinct tartness that lends them good aging potential. Common descriptors in tasting notes include cherries, prunes, tomato paste, dried herbs, and a subtle earthiness. Occasional production of sparkling wines from Raboso is practiced in some vineyards, showcasing the grape’s lively acidity.

Raboso is rarely blended, but it plays a central role in the production of the renowned "Ripasso" style when combined with Nebbiolo, or in the creation of the robust red "Raboso rosso" and occasionally a rosé version, "Raboso rosato." The grape’s resilience and capacity to produce concentrated, balanced wines have earned it a place among other celebrated Italian reds such as Barbera, Sangiovese, and Nebbiolo. While its fame is largely regional, Raboso’s distinct profile offers a unique expression of northern Italy’s viticultural heritage.