||The area has a temperate oceanic climate, with cold, dry winters and relatively cool, rainy summers.
||The soil was formed by flooding, often terraced, in ancient times, and from colluvium; it is fairly deep, contains very little skeleton and has a silty-clay texture.
||After the bunches were carefully harvested, the must was fermented in a stainless steel tank and at a temperature that never exceeded 26 °C. The maceration process on the skins, during alcoholic fermentation, took 8 days.
||When alcoholic fermentation was completed, the wine was matured for almost one year exclusively in stainless steel, after which it was finished for 6 months in the bottle.
||Goes well with salami and cold meats, pasta with ragout sauce, white meats and all typical Trentino dishes. Suits also to game meat dishes.
||Price Cavit Maso Romani Marzemino Trentino Superiore 2016 € 20.74