Ca di Rajo Lemoss Frizzante

PRODUCER

THIS INDEPENDENT FAMILY-OWNED WINERY IN PIAVE HAS BEEN GOING SINCE 1931. THEY OWN ALL THEIR OWN VINEYARDS, NOT NEEDING TO BUY IN ANY GRAPES OR WINES. THIS WAS THEY CAN ENSURE THEY MAINTAIN HIGH STANDARDS EVERY STEP OF THE WAY. CÀ DI RAJO IDENTIES ITSELF IN THE DEVELOPMENT AND PRODUCTION OF AUTOCHTHONOUS VARIETIES OF TREVISO’S PROVINCE. IN A TERRITORY WHERE OLD TRADITIONS AND INNOVATIONS ARE WOVEN TOGETHER, THE WINERY IS DEDICATED TO CAPTURING EACH SEASONS UNFORGETTABLE COLOURS, PERFUMES AND TASTES.

VITICULTURE + VINIFICATION

GRAPES FROM "BELLUSSERA" VINEYARD - THE BELLUSSERA IS AN ANCIENT METHOD OF VINE CULTIVATION BASED ON A RAY SYSTEM. MAINLY COMMON IN VENETO REGION, THE SYSTEM WAS INVENTED, TOWARDS THE END OF 19TH CENTURY, BY BROTHERS BELLUSSI FROM TEZZE DI PIAVE IN AN ATTEMPT TO DEFEAT DOWNY MILDEW. THE STRUCTURE CONSISTS OF FOUR METER HIGH POLES THAT ARE LINKED BY IRON CABLES ARRANGED IN RAYS. EVERY POLE SUPPORTS FOUR VINES POSITIONED AT 2.50 METERS FROM THE GROUND. FROM EACH VINE ORIGINATES PERMANENT CORDONS, WHICH GROW INCLINED UPWARDS AND DIAGONALLY TO THE LANE, FORMING A SYSTEM OF RAYS. FERMENTATION WAS DONE USING THE CHARMAT METHOD. SECONDARY FERMENTATION WAS DONE IN TANK OVER A LONG 90 DAY PERIOD - MUCH LONGER THAT THE MAJORITY OF OTHER PROSECCOS, GIVING THE WINE MORE COMPLEXITY AND DEPTH. MALOLACTIC FERMENTATION WAS COMPLETED. 

TASTING NOTE 

Color: Straw yellow with green highlights. Slightly cloudy due to the presence of yeast. Bouquet: Intense aroma of bread crust, yeast, Acacia owers, with particular notes of apple, lemon and grapefruit. Taste: Fresh with good structure. It is pleasant and harmonious on the palate.