About this wine
Vinification
The grapes are harvested at optimal ripeness and carefully sorted. Fermentation takes place in temperature-controlled stainless-steel tanks and is stopped when the desired residual-sugar level is reached. The wine is then stabilized, filtered and bottled.
Serving and pairing
Pairs with red meat, cheeses, berry and fruit desserts, and red-fruit salads.
Label / history
Caviro was founded in 1966 when several producers joined forces. At the time covered by the source, it comprised more than 41 wineries and 20,000 growers across Italy. Production was monitored from harvest through to sale. Average annual output was approximately 500 million litres, of which more than 200 million litres were exported.
