Questo vino
Vineyard and terroir
The vineyards lie on flat and hilly sites up to 150 m above sea level. The soils are clay, which retains moisture well, helping the vines cope with summer heat and keeping the grapes juicy. The climate is warm, sunny and Mediterranean, allowing full ripening while preserving freshness and balanced acidity.
Vinification
Grapes are harvested both by hand and mechanically, then destemmed and gently crushed. Alcoholic fermentation runs for ten days at a controlled 25–26 °C, with the skins and pulp in contact with the must for about eight days. This extracts enough colour, aroma and soft tannins without making the wine too full-bodied. Malolactic fermentation follows in stainless steel tanks, softening the acidity and giving a rounder texture while keeping the fruit clean and fresh.
Tasting profile
Light, juicy and easy-going, with bright berry flavours and lively freshness. The fruit is ripe, the acidity balanced, the tannins soft and the texture round.
Serving and pairing
Described as simple and food-friendly, suited to family dinners and picnics in warm weather.
Label / history
Caviro was founded in 1966, when several producers joined forces to create a quality product. It now brings together more than 41 wineries and 20,000 producers across Italy. Production is controlled from harvest to sale of the finished wines. Average annual production is around 500 million litres, over 200 million of which are exported.
