To celebrate their 10th anniversary, Cremona in America launched the Cecilia Sanctus cello rosin. Its unique formula combines two different rosin cakes to provide an unusual experience. An innovative creation by Peter Bahng.
Brooklyn, New York City (USA)
My approach is to encourage musicians to keep searching and experiencing something new, different, and more special, in hopes of discovering and ultimately expanding the possibilities of their instruments.
Peter Bahng, violinist and Sanctus rosin creator
Cecilia Sanctus cello rosin
The outer ring formula has been designed to offer a silky smooth bowing experience and a balanced sound. It’s harder and drier in order to protect the cake centre.
Its light colour comes from the hydrogenation process. Not only does it increase the properties of the rosin, it also lengthens its lifespan.
This dark middle is a new version of the Cecilia Solo rosin – it’s softer and thicker. This inner ring provides the needed grips and reactions to bring out the instrument’s full power and depth.
A great lifespan
A distinctive property of this unique rosin cake is its incredible lifespan. That is thanks to the hydrogenation process that the outer ring undergoes. It has an excellent oxidation resistance and is also used to protect the inner ring. In the end, a real haven!
That’s why the rosin cake can be hopefully kept for a long time compared to other types of rosins that oxidise and dry faster.
A fully original creation
Each rosin cake is first made and moulded by hand by Peter Bahng himself in his workshop, in NYC. He also innovates and creates his own mixes. It’s actually the case for the Sanctus violin rosin, announced in early 2018. Finally, its delicate and technical creation is worthy of the masterpiece title.
There are no reviews yet.