92 Insider Points
''Very Good' -Wine Spectator - 2015

REVIEWS

The Ca’ di Rajo Prosecco is a real crowd pleaser, a wine that really impressed our sourcing team on the trip to Italy last year.  Peach, pear and golden apple mix with honey, lemon and biscuit on the smooth and easy palate.  The wine was bottled to order so the bubbles are fresh and vigorous.  Enjoy now through 2020. - DZ Dec 2016

WHY WE'RE DRINKING IT
  • VARIETAL
    Prosecco
  • APPELLATION
    DOC Trevisol, Italy
  • ALCOHOL
    11.00%
  • SIZE
    750ml
  • PH
    3.20
  • TA
    6.20
  • BLEND
    Glera
  • HARVEST SUGAR
    12.00

$0 SHIPPING Selection (12+/btls)

This is that Sparkling wine you're likely to get when in Rome (or anywhere in Italy). That lovely, approachable, easy to love bubbly that you sip over light fare and engaging conversation. That wine that you stop and say: "WOW! How did we finish the bottle that fast!?"

Ca’ di Rajo makes traditional Prosecco and has done since its founding back in 1951. Their Brut is fashioned from grapes grown on gravelly and sandy soils at 30 meters above sea level in Treviso’s Rai di San Polo di Piave production area. The mention of “Treviso” on the bottle indicates a sub zone of Prosecco in the same sense as the better known “Valdobbiadene.” The hills of the Treviso region and the area’s unique microclimate make it ideal for growing the famed Prosecco grape (called Glera by the locals). This value-packed DI bubbly is ideal with appetizers (especially anything fried!) and is remarkably full-bodied for a Prosecco with pineapple fruit, floral aromatics and a toasty close that finishes with bright apple and pear notes.

Reasons why we love it:
Unlike the Champagne method, in which the secondary fermentation that produces carbon dioxide bubbles takes place in the bottle, Prosecco’s bubbles are produced in large, pressurized, stainless-steel tanks. The resulting wines show less of Champagne’s typically evolved yeasty flavors, instead preserving the grapes' fruitiness and brightness.

The birth of Prosecco dates back to early times when farmer-winemakers tossed their very ripe grapes into open-topped vats, letting fermentation occur naturally without temperature control. This uneven process left residual sugar and carbonation in the wines (which were so unstable they would sometimes explode when the farmers tried to bottle them!)

Prosecco is produced in the Veneto and Friuli Venezia Giulia regions of Italy, and you might see a few specific locations on the label. For example, some bottles say "Treviso", which is a province (also the name of a city in the province) in the Veneto region. You may also find Prosecco from the Conegliano or Valdobbiadene, and these names may also be indicated on the label to give more context on the specific area where the grapes were grown.

Inside Fact:
Glera is a long-standing synonym of northern Italy's Prosecco grape, and the name by which it is now officially known. This green-skinned variety has been grown for hundreds of years in the Veneto and Friuli regions, most famously to produce sparkling Prosecco wines.

TASTING NOTES 

 Bright, straw yellow with green highlights. The perlage is delicate and persistent.Elegant and complex, with notes of banana, pineapple, wild flowers and bread.Good body, dry, it reminds fruit with apple and pear notes; the harmony is completed by a right sapidity.

THE STORY TO KNOW

From the Winery:
Tradition is out strength.

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 XIX century, by brothers Bellussi from Tezze di Piave (TV)  in an attempt to defeat downy mildew. The Bellussera consists in a structure where four meter high poles 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.

Although nowadays this system is no longer in use, as it has been replaced by other methods allowing the mechanical harvest, our company is still obtaining most of its production from vineyards cultivated in this way. Moreover we are always putting lots of efforts into exalting its value and uniqueness.

This is an heritage to be absolutely preserved as it is the base of our identity and of our typicality: right from these seventy year old vineyards we have started the way to built up the greatness of our future.

Tourists and operators that visit our winery never miss the chance of taking a picture of the charming vines cultivated using this rare method.

PERFECT PAIRINGS

Perfect as aperitif served with battered vegetables, fried food, cheese; with row fish such as oysters, prawns and truffles.

Serving temperature 6-8° C