About this wine
Vineyard and terroir
The vineyards occupy well-exposed sites with rich soils. The Mediterranean climate features dry, hot summers, short, mild winters and strong winds from Africa.
Vinification
The grapes are harvested in August. Maceration and fermentation take place in temperature-controlled stainless-steel tanks.
Ageing
The wine undergoes a short period of ageing in oak barrels.
Tasting profile
The palate is fruity and well balanced.
Serving and pairing
Pairs with a wide range of meat dishes and Mediterranean cuisine.
Label / history
Caviro began in 1966 when several producers joined forces. It now brings together more than 41 wineries and 20,000 growers across Italy. Average annual production is approximately 500 million litres, of which more than 200 million litres are exported.
