This fizz is a pretty natural expression of Prosecco. It's slightly cloudy because it is unfiltered and fermented naturally in the bottle. On the nose it has a lovely cool ferment, pear drop tone backed up by a lemon and lime citrus drive. On the palate it is chalky and mineral and that smack of citrus carries over delightfully making this a wonderfully clean, textured style of fizz that is far removed from any cloying sweetness you might expect from Prosecco.

The Cecchetto Family have been producing high-quality wines in Northern Italy since the 1930s, and various members of the family have gone on to have remarkable success covering the full range of region styles. Ca di Rajo is run by brothers Alessio, Fabio, and Simone, and while other branches of their family tree ended up producing zesty white wines and deep, fruity reds, their passion is primarily concerned with everyone’s favourite Italian fizz: Prosecco. Ca di Rajo was founded in 2005, and the brothers were clear about their particular vision. This winery was to be the ideal combination of tradition and modernity, weaving time-honoured methods and practices with the utmost contemporary excellence. Reflected in every aspect of the winery - which boasts an ultra-modern architectural design in the shadow of a medieval village - the Cecchetto brothers are blazing new trails to exceed the expectations of a global Prosecco-drinking audience. Producing an awe-inspiring 3 million litres per year from their stunning estate’s fruit, Ca di Rajo has what it takes to truly stand out in a market that many feared was nearing saturation. That’s something worth raising a glass to!