Details

Perlage

Perfume

Color

Taste
Serve at:
08 - 10 °C.
Longevity:
03 - 05 years

Pairings
- Start up year: 1950
- Oenologist: Paolo Turra, Guido Mattiello, Fabrizio Marinconz, Andrea Faustini
- Hectares: 6.350
The image that best represents Cavit, a large co-operative composed of a large number of small wineries, is that of the vine that produces healthy grapes only if the roots and the other parts of the plant all perform their roles properly.
Created in 1950 to meet the needs of the winegrowers in the area to offer the very best quality and market their wines in a modern way, today Cavit represents over 4,500 winegrowers who are members of 11 cellars and 65% of the wine production in Trentino (around 5,700 ha). Cavit harvests, examines and selects its raw materials from the best produce of the cooperative member cellars, which undergoes strict controls at every stage: from refining to bottling.
Cavit today is one of the major companies in the wine business, operating successfully at national and international level.The headquarters in Ravina, where the production and logistics facilities are also located, house the Wine Cellar, Sparkling Wine Cellar and Wine Shop. Cavit also owns Maso Toresella, used for corporate entertaining, on Lake Toblino.
The following wines received awards at the National Wine Competition Rosé Rosé 2022
- TRENTODOC ALTEMASI ROSE' - ROSA D'ORO: score 94/100
- TRENTINO DOC SCHIAVA GENTILE BOTTEGA VINAI 2021 - ROSA D'ORO: score 92/100
The winning wines will be included in the Guide Rosé Rosé - Guide to Pink Drinking 2022. Read more


Name | Cavit Muller Thurgau Cuvee Speciale Brut 2024 |
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Type | White charmat method sparkling wine brut |
Denomination | Vigneti delle Dolomiti IGT |
Vintage | 2024 |
Size | 0,75 l |
Alcohol content | 11.5% by volume |
Grape varieties | 100% Müller Thurgau |
Country | Italy |
Region | Trentino Alto Adige |
Vendor | Cavit |
Origin | Cavedine Valley, Brentonico Plateau, Cembra Valley |
Climate | Altitude: 800 m. a.s.l. |
Soil composition | In the areas where the vineyards are cultivated we find soils of glacial origin, such as those in the Cavedine Valley, or volcanic, such as the basaltic soils of the Brentonico Plateau or the porphyry soils of the Cembra Valley. |
Yield per hectare | 90 hl maximum. |
Wine making | The grapes are rigorously selected and harvested by hand; this is followed by soft pressing with brief cold maceration in contact with the skins. White vinification is carried out at a controlled temperature. |
Aging | After a brief period of cold stabilisation, the wine is slowly mousse-formed in pressure-tight stainless steel containers, enhancing the finesse of the varietal aromas. |
Total acidity | 6.0 gr/L |
Residual sugar | 10.5 gr/L |
Dry extract | 18.0 gr/L |
Allergens | Contains sulphites |