Raboso del Piave, indigenous Venetian wine from 1600 in its more modern version


The indomitable – Raboso Piave as defined by Giorgio Cecchetto.
The pedigree winegrower who believed in this wine, exalting its characteristics.

Because criticism was commonplace. In the past this wine was defined as hard, sour and sometimes undrinkable. ‘Impassioned’, in his vineyard this becomes a wine that can take on the big Italian reds.

Raboso is a wine you either love or hate. It’s a long way from normal tastes, but it sparkles with a ‘signature light’ that is hard to imitate.

Because of this, in 1986 Giorgio decided to accept a new challenge, strengthening the small family business and making this wine known and appreciated outside the province of Treviso, where it has written its history in our territory

Love for this grape means rereading history, experiencing new ways of interpreting it. A starting point is ‘The hundred and ten memories that make up the good Villa factor’ by Giacomo Agostinetti. This factor born at the end of the sixteenth century in Cimadolmo (TV), began to refine Raboso in barrels made of local woods: acacia, mulberry, cherry and chestnut.

For Giorgio, research and experimenting are the basis of a good wine.
There can be no innovation without starting from the origins, the history, and what our ancestors left for us to inherit.”

Today, the company interprets Raboso Piave in four versions, all linked by a ‘fil rouge’ (red thread) that unites past and future.

In 2002, an experimental vineyard was planted next to the winery with the first 5,000 vines from selected clones of Raboso Piave: VR19, VCR20 and VCR43. A vineyard planted with 54 different variables so the vegetative, productive and qualitative parameters could be analysed to understand the best way to cultivate Raboso.

And this, remembering the oldest form of training the vines, Bellussera.

Created by the Bellussi brothers at the end of the 19th century, Bellussera created a multifunctional zone where it was possible to breed silkworms (a flourishing activity at the time) while practicing viticulture.

With Bellussera, high vines were ‘married to mulberries’. Each vine was connected with another at the top, creating a sort of perfect geometric beehive, inside which pets grazed.

And from ‘Bellussera’ Cecchetto is inspired to name a more modern version of Raboso Piave: Gelsaia, (from ‘gelso’, Italian for mulberry), keeping alive this form of training the vines. With its ruby color, hints of marasca cherry, plums and dried fruit such as dates, figs and sultanas, this wine offers a unique experience.

It incomparable to anything else with its decisive essence.

A Raboso del Piave with five hundred years behind it that looks to the future with renewed impetus. Since 2011 the new DOCG Piave Malanotte has regulated the percentage of dried grapes in the drying, which can vary from 15-30%.

Next to Gelsaia is Raboso del Piave DOC in its most traditional and representative style. A Raboso that already shows its character in the vineyard with a very long vegetative cycle, the first to germinate and one of the last to be harvested.

Strong and impassioned, a dry and austere taste. For real fans!

If it’s sweet we seek, we come to Raboso Passito. The fruit of a passionate quest for the potential of this vine. Since it is right to emphasise the merits and defects of each vintage, in Passito, at least four different vintages are selected for their quality.


Vino Gelsaia Raboso Piave

An original variety, Rosa Bruna, a sparkling Brut rosé from Raboso Classical Method. Tasting is a real sensory journey. Already from its copper pink colour with orange reflections and its subtle perlage you know you are faced with an ‘unusual sparkling wine“.

The Cecchetto cooper is another confirmation of the founder’s soul.

In addition to barrels of different wood, we find artistic expression typical of ‘innovative spirits’. Immediately striking is the one of the ‘Brotherhood of Raboso Piave’, a union of those who have believed in the potential of the vine.

Carlo Petrini, founder of Slow Food defined Giorgio Cecchetto’s, Raboso Piave as ‘modern’, underlining the freshness that contrasts with its ancient origins. You have to share your thoughts.

Because Raboso by Giorgio Cecchetto doesn’t need words but ‘curious consumers’ looking for a pedigree wine.


Info e collegamenti

Tasting Raboso wine