Cavit prosecco
The Cavit winery is located in Trentino, Italy, a picturesque landscape of mountains, lakes, apple orchards, and medieval castles. Vineyards in this region enjoy the warming effects of the “Ora del Garda,” a dry, balmy breeze that sweeps across nearby Lake Garda and protects the fruit from moisture and disease. Contrastingly cool evenings promote rich, intense aromas and flavors in the grapes. Cavit swept onto the radar of international wine lovers in the 1970s as a pioneer of a then little-known white wine called Pinot Grigio. Additionally, Cavit produces a full range of high-quality, approachable and food-friendly still and sparkling wines including: Pinot Noir, Riesling, Chardonnay, Merlot, Moscato, Cabernet Sauvignon, Prosecco, and many others.
Cavit prosecco
Tasting noteA fruity fragrance with a slight hint of citrus. Bright, light and subtle with a well-balanced flavor.
WINEMAKING: The grapes are generally harvested from mid-September. The grapes are lightly pressed to produce the free-run must which, after decanting for 10 – 12 hours, is transferred to stainless steel tanks, where it is fermented at 18-20°C for a period of between 15 and 20 days. The wine is then stabilized and clarified before refermentation, which takes place in steel autoclaves at controlled temperatures in order to develop the wine’s characteristic perlage and fragrant bouquet. Refermentation is interrupted by cooling and filtration until the residual sugar content is 18 g/l. Sparkling wines with this sugar content are defined as extra-dry, which is the classic version of Prosecco, and is ideal in achieving the perfect balance between softness to the palate and acidity.
ALCOHOL: 11%
The Cavit winery is located in Trentino, Italy, a picturesque landscape of mountains, lakes, apple orchards, and medieval castles. Vineyards in this region enjoy the warming effects of the “Ora del Garda,” a dry, balmy breeze that sweeps across nearby Lake Garda and protects the fruit from moisture and disease. Contrastingly cool evenings promote rich, intense aromas and flavors in the grapes. Cavit swept onto the radar of international wine lovers in the 1970s as a pioneer of a then little-known white wine called Pinot Grigio. Additionally, Cavit produces a full range of high-quality, approachable and food-friendly still and sparkling wines including: Pinot Noir, Riesling, Chardonnay, Merlot, Moscato, Cabernet Sauvignon, Prosecco, and many others.
Cavit prosecco
Tasting note
A fruity fragrance with a slight hint of citrus. Bright, light and subtle with a well-balanced flavor.
WINEMAKING: The grapes are generally harvested from mid-September. The grapes are lightly pressed to produce the free-run must which, after decanting for 10 – 12 hours, is transferred to stainless steel tanks, where it is fermented at 18-20°C for a period of between 15 and 20 days. The wine is then stabilized and clarified before refermentation, which takes place in steel autoclaves at controlled temperatures in order to develop the wine’s characteristic perlage and fragrant bouquet. Refermentation is interrupted by cooling and filtration until the residual sugar content is 18 g/l. Sparkling wines with this sugar content are defined as extra-dry, which is the classic version of Prosecco, and is ideal in achieving the perfect balance between softness to the palate and acidity.
ALCOHOL: 11%
No comments:
Post a Comment