Region: Veneto (Bagnoli di Sopra / Conselve), Italy
Grapes: 100% Raboso Piave (Friularo di Bagnoli)
Body: Full
Notes: Dried tart sour cherry, dark plum, leather, pipe tobacco, dried herbs, cocoa nibs, and crushed volcanic clay, with racing high natural acidity, firm rustic structured tannins, and a long, bone-dry, savory-saline finish
Pairing: Continuous charcuterie boards, slow-braised beef short ribs, wild boar ragù, roasted duck with cherry reduction, ossobuco, or extra-aged Asiago Stravecchio cheese
The Producer
Asja Rigato is an independent, low-intervention winemaker working in the historic plain of Bagnoli di Sopra, south of Padua in the Veneto region. Dedicated to reviving heritage varieties and ancient agricultural practices, Rigato manages her vineyards under strict organic principles without systemic chemicals. In the cellar, she practices uncompromised zero-zero winemaking: spontaneous wild-yeast fermentations without temperature control, long wood aging in large neutral casks, no chemical fining or filtration, and zero added sulfites, capturing the raw, rustic authenticity of her terroir.
The Wine
"Friularo" is the historic local biotype of Raboso Piave specific to Bagnoli di Sopra, renowned for its late-ripening nature, thick skins, and notoriously high natural acidity and tannins. Sourced from old organically farmed vines, the hand-harvested grapes undergo spontaneous fermentation on the skins using ambient yeasts in open neutral vats. The wine undergoes extended aging in large old oak casks to soften its fierce structural spine without stripping its intense fruit character. The 2019 vintage showcases a fully developed balance between dried sour fruit, savory tertiary leather and spice notes, and a lip-smacking, high-acid finish.
Region: Veneto (Bagnoli di Sopra / Conselve), Italy
Grapes: 100% Raboso Piave (Friularo di Bagnoli)
Body: Full
Notes: Dried tart sour cherry, dark plum, leather, pipe tobacco, dried herbs, cocoa nibs, and crushed volcanic clay, with racing high natural acidity, firm rustic structured tannins, and a long, bone-dry, savory-saline finish
Pairing: Continuous charcuterie boards, slow-braised beef short ribs, wild boar ragù, roasted duck with cherry reduction, ossobuco, or extra-aged Asiago Stravecchio cheese
The Producer
Asja Rigato is an independent, low-intervention winemaker working in the historic plain of Bagnoli di Sopra, south of Padua in the Veneto region. Dedicated to reviving heritage varieties and ancient agricultural practices, Rigato manages her vineyards under strict organic principles without systemic chemicals. In the cellar, she practices uncompromised zero-zero winemaking: spontaneous wild-yeast fermentations without temperature control, long wood aging in large neutral casks, no chemical fining or filtration, and zero added sulfites, capturing the raw, rustic authenticity of her terroir.
The Wine
"Friularo" is the historic local biotype of Raboso Piave specific to Bagnoli di Sopra, renowned for its late-ripening nature, thick skins, and notoriously high natural acidity and tannins. Sourced from old organically farmed vines, the hand-harvested grapes undergo spontaneous fermentation on the skins using ambient yeasts in open neutral vats. The wine undergoes extended aging in large old oak casks to soften its fierce structural spine without stripping its intense fruit character. The 2019 vintage showcases a fully developed balance between dried sour fruit, savory tertiary leather and spice notes, and a lip-smacking, high-acid finish.
What is natural wine?
Natural wine is wine made with minimal intervention from the winemaker, using organically or biodynamically grown grapes and without the addition of chemicals or additives such as sulfites. The result is a wine that is unique, expressive, and often has a more complex and nuanced flavor profile than conventional wines. Natural wine is also often associated with sustainable and ethical farming practices, making it a popular choice for those interested in environmentally friendly and socially responsible products.