Old native vine of a grape unknown to most, a variety practically extinct since the end of the 19th century, re-evaluated and reproduced by the Colmello agricultural company. Classic method: bottling 6-7 months after the harvest, resting on indigenous yeasts for at least 60 months.

With an intense yellow color and aromas of dried apricot, cooked apple, apple strudel and light grapefruit. In the mouth it is enveloping, well balanced, mineral and tasty with good persistence and a light tannin on the finish. A light caramel taste is perceived and the typical acidity of this grape is smoothed out thanks to the correct maturation of the grapes. 

Product Sheet

  Vitigno: 100% Rabbiosa

Production area: Colli di Asolo and Castelcucco

Land characteristics: Colli Asolani altitude 200-250 meters/sm south-east exposure, slightly calcareous clay soil, non-weeded vineyards.

Color: Deep straw yellow with bright jade green reflections.

Perlage: Fine and persistent. Fruity sensations of orange jam and exotic fruit (pineapple and mango) prevail. Notes of maggengo hay, mint and marjoram are perceived. Structured, savory and pleasantly acidic.

Serving temperature: 4-6 C°

Alcohol content: 13.00%

Vinification: soft pressing, white vinification at a controlled temperature, bottling 6-7 months after the harvest, rest on indigenous yeasts for at least 60 months.

Yield per hectare: 70 quintals/hectare

Harvest period: Totally manual harvest, last ten days of October.

Pairings: Ideal for fish-based dishes and fatty meats