Raboso Piave is a sort of thoroughbred and hard to tame. It has a very long growing season and is the first variety to germinate and one of the last to be harvested. This makes it unique, almost extraordinary among all the Piave grape varieties; its strong and hard nature might be the reason why it was disregarded for some time. To get the best out of it a winemaker must be patient and ready to accept the challenge.

A strong full bodied wine, 40% of the Raboso harvest is aged in barriques and the rest in large oak barrels for at least 18 months. Following bottling, the wine is stored for a further 8 months.