A even expanse, apt to viticulture for centuries, gently goes down from the hills of Treviso to the mouth of the Piave River, crossing the Venetian hinterland to expand towards east till the far eastern border of the province of Venice, and then down, until it brushes the coast overlooking the Adriatic Sea. Here excellent red and white wines are produced: two DOCG (highest certification a wine can achieve, stands for “controlled and warranted designations of origin”), the “Lison” and the “Malanotte del Piave”, and three DOC (label just a step below the DOCG, stands for “registered designation of origin”) the “Venice”, the “Piave” and the “Lison Pramaggiore”.
Lison, traditional DOCG
An elegant and refined wine, with floral and bitter almond hints, it’s the state-of-the-art of the production of the northeast area. Formerly known even abroad as “Tocai”, the “Lison” is named after the heart of its production area.
It ‘a very special wine that makes of elegance its main feature: it presents a bright straw colour, sometimes with greenish memories and a good body. It opens up to the nose with aromas of herbs, hints of tropical fruit and a few notes of hay on a mineral background. The tasting experience is intense, enveloping, filled with beautiful savoury notes and a right freshness: its final distinctive almond note always leaves beautiful memories of this meeting. This white wine characterizes the area because it resembles its main features: refined elegance, right flavour and good structure, all melted in a soul of seductive discretion. It’s a wine that wants to be approached and discovered, for its taster to be involved and fascinated. Its structure permits it to have the leading role in important matches, with standing fishes such as sea bass and gilthead bream, but it’s worth a try also with white meat, perhaps with a supreme of guinea fowl matched with a light almonds sauce.
Malanotte del Piave DOCG
It is the ultimate expression of the wine “Raboso Piave” and of the area bathed by the Piave river. The name “Malanotte“ recalls a small medieval village located in Tezze di Piave/ Vazzola – in the Treviso region – that has been purchased in the seventeenth century by a noble family from Trento, the ‘Malanotti’. Here, since ancient times, the vineyards offer a red wine that embodies all the scents of this land and its history. The “Raboso Piave” is a wine of great interest on the qualitative aspect, but difficult to manage in the cellar because of its acidic force, not easy to tame. The winemakers from the lands around the Piave river have never give up on their eldest son, and just waited for the wisdom of time to become the mother of counsel, to smooth the sharp edges of this wine’s nature. In the end of the last century was reintroduced the raisinig technique in the production process of the “Raboso Piave”, reevaluating an ancient method to produce a modern wine: the current “Malanotte del Piave”. It’s a wine of an austere and distinctive taste, smelling of marasca cherry, blackberry, blueberry and home-grown spices: it has already reached the highest award, and it’s getting ready to take its place alongside the greatest Italian wines. Towards the end of the 1800′s the Bellussi brothers from Tezze di Piave invented a special overhead wheel-spoke system to breed the “Raboso Piave”, later called ”bellussera”. This system, foreseeing a marriage between the grapevine and a supporting plant -usually the mulberry- characterized for a long time the countryside of Treviso.
It comes with a colour ranging from straw yellow to copper, depending on the maceration on the skins, with marked floral and fruity notes in which are recognizable elder and broom flowers, followed by scents of Williams pear and pineapple, sometimes accompanied by tertiary aromas if the wine also spent some time in the barrel. Noble wine with a good structure suitable for a reasonable ageing, and to be tasted even in the medium to long term satisfactorily. Today it remains an important reference between our production, and with a range of combinations that could make it be reappraised even by gourmets since this wine can harmoniously be matched both with salami (ham in particular) and fish (is great with baked sea bass), but also with white meat (chicken and guinea fowl).
An Intense ruby colour, cryptic, and an important structure that highlights a full-bodied wine. Fruity hints of plum and blueberry, plus vegetable and slightly vinous memories are highlighted for the nose. The palate appreciates the intensity and cleanliness, where tannins and freshness play important roles, leaving an interesting memory. Stew or braised beef in red wine.
Lison Pramaggiore Doc
A fierce and bright straw colour, it opens to the nose with floral and fruity aromas (banana, peach and pear), and mineral memories. In the mouth it is elegant, mellow but lively with its good balance between freshness and richness. Try it with a sole meunière with sliced Jerusalem artichokes, dressed with olive oil and lemon.