Stories from the shop
Raboso, the wine of the Piave
Raboso is the red wine of the Piave: sharp, bold, the vin da viajo of the Venetian Republic. What it is, what Malanotte is, and why it's in our salame.
Salumeria Miatto
If there's one wine that tastes of the Piave, it's Raboso. Dark red, with an acidity that nobody forgets the first time they taste it.
A name with a bite
Where the name comes from isn't certain. Some trace it back to the Raboso stream, in the Quartier del Piave, and others to “rabioso”, angry, because of its very sharp taste (Wikipedia). The grape has been in the Veneto since at least the 1300s.
The Serenissima's travelling wine
In the days of the Republic of Venice it was called “vin da viajo”, the travelling wine, because it stood up to long, difficult journeys (Consorzio Vini Venezia). Today Raboso is the basis of two DOCs, Piave and Venezia, and of one DOCG, Malanotte del Piave.
Malanotte
Malanotte del Piave is the most important Raboso: part of the grapes, between 15 and 30 per cent, is left to dry, and the wine stays in the cellar for at least three years, at least one of them in the barrel. It takes its name from the hamlet of Malanotte, in Tezze di Piave, in the municipality of Vazzola (Consorzio Vini Venezia).
In the salame
Our salame al vin Raboso has Raboso in the mix: it's a house recipe. With a salame like that, the wine to put on the table picks itself: the same one.
And with the sopressa? A glass of Raboso does the job of the bubbles: its acidity clears the fat from your mouth. It isn't a written tradition, it's our advice: we also tell you about it in pan e sopressa.
