In the shadow of this natural monument, 4 wines will be tasted: Marzemina Bianca, a rarity with ancient origins that in the Venetian countryside was called “champagna” for its freshness and acidity, for the hints of citrus, apple and ripe fruit. Ca ‘di Rajo is the only producer of sparkle version, interpreting its natural vocation and vivacity.
Following Ca ‘di Rajo offers an extra dry rosé sparkling wine made from one of the rarest grape varieties in the world: Manzoni Rosa, nowadays an extremely rare autochthonous. This variety – with pink berries – was born thanks to the experiments of prof. Manzoni, geneticist, who attempted a genetic improvement of the vine. It is a cross between Traminer and Trebbiano.
The journey through the history of Treviso’s viticulture continues with Iconema, a limited edition Tai Piave Doc, that brings about 100 years of history: it is a Tai wine made from grapes of a Bellussera vineyard, which dates back to the early twentieth century. A vineyard owned by the Paladin family in San Polo di Piave that the Ca ‘di Rajo has decided to adopt. The grapes, all harvested by hand, laid on the racks for 25 days to enhance the complexity, personality and elegance of the new wine.
Finally, the famed autochthonous of the Piave area, Raboso. Sangue del Diavolo (Blood of the Devil) is 100% Raboso Piave, one of the oldest vines in the Veneto. Once harvested, the bunches are laid in racks and dried in a controlled environment, where temperature, humidity and ventilation are constantly monitored, for about 90 days, at the end of which the vinification process begins. The ancient drying process of Raboso Piave grapes allows to obtain a more aromatic and more complex wine.