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Cavit Bottega Vinai Brusafer Pinot Nero 2015

Cavit Bottega Vinai Brusafer Pinot Nero 2015

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0,75 l  -  13.00% by vol.
Pinot Noir is a vine of ancient origin, since traces of its cultivation date back to Roman times; we can certainly say that it is from this variety that some of the most famous reds in the world are born, as well as Champagne and equally prestigious sparkling wines. And it is probably for this reason that it is tried to spread in many wine-growing areas but with results that are often disappointing; in fact, Pinot noir is particularly demanding as regards the cultivation environment; prefers hilly soils, ventilated and fresh areas between the 46th and 51st parallel north latitude. The similarity between the pedologicoclimatic characteristics of Burgundy, from which Pinot Nero and Trentino originate, has meant that this vine has spread particularly in hilly areas with remarkable results.
Ruby red in colour with garnet reflections.
Complex, elegant nose in which spice and hints of incense come through on top of ripe cherries.
On the palate it presents a highly balanced structure and good length of flavours, enhanced by the fruity, silky aftertaste. A wine which conveys great elegance.
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Serving temperature:
16 - 18°C.
05 - 10 years
Food matching:
Name Cavit Bottega Vinai Brusafer Pinot Nero 2015
Wine type Red still
Year 2015
Format 0,75 l Standard
Region Trentino Alto Adige
Grapes 100% Pinot Nero
Location Trento (TN)
Climate The climate is midway between a Prealpine (highest rainfall in autumn and late spring) and a subalpine continental climate (highest rainfall in summer) with large differences between day and night temperatures.
Composition of the land The soils are of glacial origin and limestone in the area of Povo and very deep, wellstructured and of volcanic origin (basalt) in the areas of Cazzano and Besagno in the Vallagarina Valley.
System Guyot
Plants n. x hectare 5,000 plants per hectare.
Harvest Mid-September.
Temperature fermentation 25 °C
Period fermentation 10 days.
Vinification Destemmed and pressed and the resulting must vinified in stainless steel tanks at a controlled temperature kept below 25 °C. The must was fermented in contact with the skins for 10 days.
Aging After alcoholic fermentation, the wine was matured for 20 months in 225 l French oak barriques. The wine was then finished for about 6 months in the bottle before going on sale.
Alcohol 13.00% by volume
Total acidity 5.40 gr/L
Dry extract 24.70 gr/L
Matching Roast meats, game and ripe cheeses.


Cavit is a company deeply rooted in the region to which it belongs: Trentino. A small area in the north-east of Italy where the vine, olive tree and Mediterranean-type vegetation live side by side with spruces and larches of the Alpine flora. A land ...

Trentino Alto Adige

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