Cavit
Bottega Vinai Gewurztraminer 2023
| Denomination | Trentino DOC |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Area | Trentino Alto Adige (Italy) |
| Grape varieties | 100% Traminer Aromatico |
| Aging | After fermentation, carried out in stainless steel at a temperature not exceeding 20°C, it follows maturation in tanks for 4-5 months before bottling. |
Description
Traminer is a grape variety originating in the Trentino-Alto Adige region, specifically from Termeno (South Tyrol, Tramin, in German), from where it spread from the 16th century onwards to Alsace and a number of important German wine-growing areas, such as Württemberg and the Palatinate, whose temperate-cold climate enhances its aromas.
Perfume
Color
Taste
Serve at:
12 - 14 °C.
Longevity:
05 - 10 years
- 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 | Bottega Vinai Gewurztraminer 2023 |
|---|---|
| Type | White still aromatic |
| Denomination | Trentino DOC |
| Vintage | 2023 |
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Grape varieties | 100% Traminer Aromatico |
| Country | Italy |
| Region | Trentino Alto Adige |
| Vendor | Cavit |
| Origin | Well-exposed and sunny hills of Roveré della Luna and the Adige Valley north of Trento |
| Climate | The climate in this area is sub-continental, with rather cold and often snowy winters and hot summers, but with large temperature ranges between day and night, which favour the production of very aromatic wines with very fresh aromas and flavours. Altitude: 250-400 m. a.s.l. |
| Soil composition | The vineyards of Roverè della Luna are located on an ancient conoid, with brown, shallow soils, rich in skeleton with a frank-sandy matrix; while the vineyards of the upper Adige Valley are located on deposits of glacial origin (moraines and conoids), with sandstone, siltstone, marl, limestone and dolomite: medium-deep soils, with a frank-sandy texture, rich in stones and pebbles. |
| Yield per hectare | 60-65 hl |
| Harvest | The perfectly ripe and rigorously selected hand-picked grapes are destemmed and crushed. |
| Fermentation temperature | Max 20 °C. |
| Wine making | The must thus obtained remains in contact with the skins for a short time at a temperature of 5-6 °C in order to extract the aromas. Pressing is carried out with particular care, avoiding excessive extraction of colour, although the must at this stage can take on a typical coppery colouring that spontaneously disappears during alcoholic fermentation, taking on golden yellow hues with faint greenish highlights. |
| Aging | After fermentation, carried out in stainless steel at a temperature not exceeding 20°C, it follows maturation in tanks for 4-5 months before bottling. |
| Total acidity | 5.2 gr/L |
| Residual sugar | 5.0 gr/L |
| Dry extract | 23.0 gr/L |
| Allergens | Contains sulphites |
