Production and sale of the Raboso wine

The Raboso is an autochthonous vine of the Veneto region, cultivated prevalently in the province of Treviso. The origin of its name most probably derives from the stream of the same name that flows through Valdobbiadene and Quartier del Piave, although many associate it with the adjective “rabbioso”, a term which in the local dialect is used to describe unripe fruit, slightly sharp and therefore with a distinct character.

The Raboso has very ancient origins, as the famous work ‘Naturalis Historia’ of Pliny the Elder demonstrates, in which he cites the Picina Omnium Nigerrima, a red-berried vine variety which is precisely the ancestor of the Raboso. The Raboso Piave is an autochthonous vine variety that has a limited yield. It presents as a red wine with a strong, austere character that can be sold only after an aging process in wooden barrels which softens its rougher aspects. It makes for an excellent accompaniment to grilled red meats, particularly pork, as well as strong cheeses. The harvest is done entirely by hand in the month of October, and from the delicate process of transformation that constitutes wine-making emerges a wine of a strong and decided character, with a sharp tannin content, a distinct level of acidity and an aftertaste that is long-lasting and satisfying. The Raboso DOC Piave goes on sale only after three years of aging, of which at least one in barrels. 

The passion for our vineyards

The quality of Vignarosa lies in the history, the land, in the experience and constant everyday commitment. Red and white wines, semi-sparkling and sparkling wines all draw their prestigious characteristics and their charm from this nature, from this history and from the genuine passion of all those involved in the production.


Azienda Agricola Vignarosa
Via Bonemi 3
31014 Colle Umberto (TV)

  • Tel: +39 0438 200230
  • Fax: +39 0438 39287
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