About this wine
Vinification
The harvest date is set through tests of fruit ripeness. After selection, the grapes are destemmed, crushed and chilled to 8 °C. They undergo cold maceration for 4–5 hours at 8 °C without exposure to air, promoting aroma extraction and developing the wine’s copper-pink hue. Fermentation takes place in stainless-steel tanks at 18 °C.
Ageing
Before bottling, the wine rests briefly in steel tanks.
Tasting profile
Copper-pink in hue, with a clean, fruity character.
Label / history
Cavit was founded in 1950 by winemakers in Trentino as a cooperative group intended to strengthen and simplify quality control. Based in northeastern Italy, it supports almost 4,500 small wineries and represents their interests. Its vineyards cover 7,000 ha, and it produces 65% of the wine made annually in Trentino.
