About this wine
Vineyard and terroir
The fruit comes from the Treviso and Pordenone areas of eastern Veneto. The vineyards have south-facing clay and sandy soils. A mild climate and proximity to the Alps help preserve the grapes’ natural vibrancy and varietal character.
Vinification
The grapes are harvested by hand in August and September and pressed very gently to obtain a delicate, clean base juice. Secondary fermentation takes place using an extended Charmat process and lasts 60–90 days. Malolactic fermentation is avoided.
Ageing
The wine is not aged, in order to retain its direct character and freshness.
Tasting profile
Precise, straightforward and well balanced, with a light structure, bright freshness and fine, silky bubbles.
Label / history
Ca'di Rajo stands near the Piave River in the province of Treviso. In ancient usage, “Rajo” meant Paradise. The estate includes a church containing an image of the Madonna del Carmine and the ruins of a monastery built in 1507. The Cecchetto and Giol families planted vineyards on previously unused land in 1960; the Cecchetto family assumed full ownership of the estate in 1972. The modern winery retains the traditional architectural style of the Piave area, and its cellars are surrounded by vineyards.
