Giorgio Cecchetto – Tradition and research

TRADITION AND RESEARCH.

I was born and raised in a family of farmers with long experience in vine growing in the Piave area where the Piave Raboso variety has been grown for over 500 years, at short distance from the renowned Conegliano oenological school: these factors have marked my life. I started to grow vines and make wine following my father’s example, but in 1986 I felt I needed to move away from that track and had to face a new challenge. Our family business had to grow bigger, and I wanted Raboso, a wine that is a landmark in our region, to be known and appreciated outside the boundaries of its area of origin. Such important legacy must be protected and handed over undamaged to future generations, and such awareness urges me to respect the soil, water and plants of this land through the careful use of pruning techniques and low-input treatments.

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THE LAND.

Nowadays our winery has got three production facilities in the Treviso province: in Tezze di Piave, Motta di Livenza and Cornuda. The headquarters are in Tezze di Piave, in the plain crossed by the river Piave. Its autumn floods can have a devastating impact, and have in fact caused disastrous overflows that have given origin to loose and well-drained alluvial soil over which gravelly debris has settled over the centuries. Here we grow Raboso, Carmenère, Cabernet Sauvignon, Merlot and Pinot Gris. The second site is in Lorenzaga di Motta di Livenza, an area where the soil is the result of the action of ice ages and alluvial deposits, carried by the water of melting glaciers that have left minute particles of calcareous clay. At shallow depth several layers of carbonate aggregates can be found, locally referred to as “caranto”. There we grow Manzoni Bianco, Cabernet Sauvignon and Merlot. Finally we produce Asolo DOCG Prosecco in Cornuda from grapes grown in vineyards well exposed to the sun with dry summers and cold winters. The surface substrate consists predominantly of dark reddish-brown clay rich in iron oxides.

RABOSO PIAVE.

In the past Raboso Piave was considered hard, harsh, “rabbioso” (Italian for “angry”) to the point of being almost undrinkable, but I’ve always been convinced that such a wild horse, however hard to tame, had great potential. Therefore in the late 1990’s I started to dehydrate part of the grapes in order to smooth them and I made different versions of the wine, ageing it in barrels made of different woods form local trees (acacia, mulberry, cherry, chestnut); then in 2002 I planted the first 5,000 vines of Raboso Piave from new clone selections obtained at Rauscedo cooperative nursery: VCR19, VCR20 and VCR43. The times they were a’Changing, and that ancient variety of the Piave area regained its rank: even Luigi Veronelli wrote an article about our wine in “Il Corriere della Sera” on 14 April 2002, describing it as “ charming for its acidity, aromas and structure”.

THE WINERY.

They say that a wine reflects the personality of the person who makes it. If on the one hand I am very interested in research and experiments, on the other tradition is of great consequence to me. Therefore halfway between past and future, my winery is not only the place where you can find some Merlot, Carmenère, Cabernet Sauvignon, Manzoni Bianco, Pinot Gris and Prosecco, but also taste a range of different versions and styles of Raboso Piave from fresh and dried grapes, and aged in different woods. Raboso Piave is a wine made from the only native red grape variety of Marca Trevigiana which traditionally tends to be harsh, but I have tried to give it a more modern attitude by making four different versions: the traditional Raboso Piave; pathbreaking Gelsaia from partially dried grapes and forerunner of the new Piave Malanotte DOCG, the classic method sparkling rosé “Rosa Bruna” and “RP” from dried grapes.

OUR WINES.

Tasting a wine means enjoying all its different nuances and getting to know the tradition of the place it comes from. Such tradition can be ancient or wisely revitalized, sometimes with the contradictions and inconsistencies deriving from the wish to astound at any cost.A wine is great when it does not hide its origin, but rather celebrates it without sticking to a dull and backward idea of being true to itself or trying to follow the mainstream of the current dominant taste. That is why I hope that our wines, and particularly Raboso, can be considered good ambassadors of the identity and uniqueness of their terroir.

Il Raboso del Piave
Piave DOC

It is one of the most typical grape varieties of Piave DOC. It shows its character already in the vineyard, with its very long growing cycle: it is the first variety to sprout, and one of the last to be harvested. Strong and fiery, it requires a long time to give the best of itself, with a full and pleasant bouquet that reminds of morello cherry, blackberry and violet. Dry and austere in the mouth, with a tannic and acid note pleasantly smoothed by its alcoholic strength.

Gelsaia

This Raboso Piave is the forerunner of the new Piave Malanotte, the first red DOCG wine in the Treviso province, obtained since 1997 from partially dried grapes. Its name comes from that of the mulberry (gelso), a tree that was used at the beginning of the last century in the Treviso province as a support for vines. Deep ruby red in colour, it features stratified aromas of wild cherries, plums and dried dates, figs and sultana.

RP

This Raboso Piave is the result of the passionate search of the potential of this grape variety, still partially unexpressed. Grape drying emphasizes the strengths and weaknesses of each vintage, and so thanks to our knowledge and experience we have assembled at least four in decreasing percentages and different quality levels.Aromas of morello cherry in alcohol, dried dates, figs and sultana. Luscious and savoury in the mouth, with powerful tannins well balanced by the alcohol content.

Rosa Bruna
Sparkling Brut rosé
Traditional method

This Classical method rosé Raboso is an original interpretation of Raboso Piave. Copper pink with orange shades and fine perlage. Fresh fruity notes of pomegranate, orange and grapefruit enriched by mineral tinges and hints of cherry jam. Fresh, flavoursome and creamy taste.

Carmenère

This ancient grape variety started to be grown in Veneto in the late XIX century, and found an ideal home in the Treviso province, where it was incorrectly called “Cabernet Franc”. This wine has a typical herbaceous scent, and reminds of black pepper and berries. It has a strong personality, its taste is fresh and flavoursome with a long taste-olfactory persistence.

Cabernet Sauvignon
DOC Venezia

This variety has been grown in Veneto since 1870, where it has easily adapted to all kinds of soils. Deep ruby red colour with purplish glints, herbaceous to the nose with hints of raspberry when young.When aged thanks to its good alcohol content it gets garnet hues and becomes fine and elegant, with lovely hints of violet.

Manzoni Bianco
Marca Trevigiana IGT

This grape variety is the result of the long and thorough search of Professor Luigi Manzoni, who became the headmaster of the oldest Italian OEnological Institute in 1912. Also known under its numerical designation 6.0.13, it is a cross of Pinot Blanc and Rhine Riesling. Its bouquet reminds of wisteria flowers, ripe pear and pineapple; the flavour is dry, velvety and lasting, well balanced between sweet and acid fragrances.

Pinot Grigio
DOC Venezia

Pinot Gris is one of the most important and widespread grape varieties in the world which grows well in dry alluvial soils. This prestigious wine, made by fermenting the juice of its grapes without the skins, has a luminous straw yellow colour and a characteristic bouquet which smells of the countryside in summer at the time of haymaking; with the passing of time its aroma evolves into scents of nuts. Dry, velvety and well balanced flavour.

Sante Rosso
Merlot IGT delle Venezie

Merlot is the most widespread grape variety in the world. There is evidence of its presence in the vineyards of the oldest Italian OEnological Institute in 1880, so that it can be considered a traditional grape variety of our country. Its stratified aromas remind of plums, cherries and ripe fruit, and the taste is dry, well balanced and persistent. Every year the bottle label gives an account of the parcels and rows where the best grapes have been picked.

For more info:

AZIENDA AGRICOLA Giorgio Cecchetto
via Piave, 67 · Tezze di Piave (TV) Italy
T. +39 0438 28598 · F. +39 0438 489951
www.rabosopiave.com

We will be happy to welcome you in Tezze di Piave, where you can enjoy tasting the whole range of our wines. A walk in the vineyards around our winery will make you feel how deeply we love and are rooted to our land the love and tight bond that link us to our land.

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