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Raboso is a red wine grape grown in the Veneto region of northern Italy – mostly in the low-lying coastal regions around Piave. It is typically used in blends, but also made in small quantities as a varietal wine. These tend to have both high levels of tannin and acidity, but careful harvesting and winemaking techniques can yield a balanced, fresh red wine with blackcurrant and herb characteristics.

Synonyms include: Friularo, Raboso Friularo, Raboso Piave, Raboso Veronese.

Food matches for Raboso include:

  • Fegato alla Veneziana (Venetian-style fried liver with onions)
  • Smoked beef brisket
  • Wild-boar ragu with pappardelle

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