Raboso

There are a couple of Rabosos around, but the red Raboso Veronese is the better quality one that goes into making sparkling ‘Pink Prosecco’. It has high acidity and sweet fruit, which makes it perfect for this. It is often mixed up or mistaken for Raboso Piave, a darker skinned parent where the red wine can have an astringent feel to it that is improved immensely by ageing providing the depth of fruit is there in the first place. Ultimately the red edition can be pretty tough and rustic unless you consume older, more expensive bottles.