Article by Alessio Turazza for Gambero Rosso.
“In addition to Prosecco, in Veneto there are other sparkling wines made from autochthonous vines. Lesser known products, perhaps, but no less interesting.
Thanks to its high acidity base, the raboso has a remarkable propensity to sparkling with Metodo Classico. A big producer of the Piave area as Cecchetto could not resist to the temptation. The Rosa Bruna Brut Millesimato comes from vines of over 50 years, in which the grapes are harvested at full maturity to express a high natural acidity. After 60 months on the yeast born a rosé with a great character and personality, with fresh aromas of black currant, pomegranate, raspberry and wild strawberries. The sip, characterized by an intact acid tension, is deep and persistent.”