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Piave DOC is an important and deeply traditional appellation in Italy's Veneto region, stretching along the historic Piave River. While the region offers a variety of wines, it is most famous for its powerful red wines made from the native Raboso grape alongside international varieties. If you are looking for a highly food-friendly, approachable wine that offers excellent value for a classic Italian dinner, this selection will not disappoint.
Read moreThe Piave DOC territory spans the plains between the hills of Treviso and the Adriatic coast. The soil formed by the river is highly diverse, abundant in gravel, stones, and clay. This terroir is perfectly suited for both red and white grapes. One of the region's most unique varieties is Raboso—an exceptionally robust, highly acidic, and tannic dark grape used to produce a rustic, age-worthy wine that smells of wild cherries and earth.
In addition to local stars, French grapes are cultivated here with great success, including Cabernet Sauvignon, Merlot, Carmenère, and for white wines, Pinot Grigio.
Wines from the Piave region reflect everyday Italian culture, making them designed to pair with heartier, classic food:
It depends on the grape variety. Lighter Merlot or Pinot Grigio are made for early consumption (within 1 to 3 years). However, due to its massive acidity and tannic structure, Raboso Piave absolutely must be aged for several years in oak barrels, and it can successfully evolve in the bottle for another 5 to 10 years.
This is a top-tier (DOCG) appellation carved out of the Piave DOC zone, dedicated exclusively to the very best wines made from the Raboso grape. A portion of the grapes used for this wine is dried (appassimento) to give the beverage concentration, reminiscent of the famous Amarone style.
Because of its strong structure, this Veneto wine must be decanted. Pour it into a decanter at least an hour before serving, and present it at 16–18 °C (60–64 °F).
