Cecilia Signature cello rosin is Peter Bahng’s new formula. Though his previous rosins have been successful and are still among the most popular in the world, he decided to go even further with this new version. Thus, the new formula gives a rich, full, and expressive tone without excessive bite.
Brooklyn, New York City (USA)
Cecilia Signature cello rosin formula
In 2020, after having handmade over 200 000 rosin cakes, Peter Bahng took several important decisions. First, he changed the rosin’s name from Andrea (his father) to Cecilia (his mother). Indeed, it was decided to honour her memory after his recent loss.
At the same time, Bahng decided to introduce his new rosin formula. With more than ten years of experience in improving his art, he now has his Signature. Thus, following the big successes of Solo and A Piacere rosins, he wanted to go even further to offer new tone possibilities to artists from all over the world.
The new Signature formula provides above all a unique bow sensation when in contact with the strings. Likewise, its clear and precise movement offers a complete control over expression. The rosin provides a full, rich, and expressive tone without excessive bite.