Cavit
Bottega Vinai Gewurztraminer 2024
| Denomination | DOC Trentino Traminer Aromatico |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Area | Trentino Alto Adige (Italy) |
| Grape varieties | 100% Traminer Aromatico |
| Aging | After fermentation in stainless steel at a temperature not exceeding 20°C, maturation in tank for 4-5 months before bottling. |
- Grape variety and vintage: 100% Gewürztraminer, harvested in 2024, still aromatic white wine
- Trentino DOC origin: grapes sourced from Roveré della Luna and the Adige Valley, well-ventilated hillsides
- Aromatic profile: notes of tea rose, thyme and juniper, finishing with dried apricot and pineapple
- Taste: elegant and almost creamy structure, with a very long-lasting finish
- Vinification: cold maceration between 5 and 6°C, fermentation in stainless steel up to 20°C
Description
What kind of wine it is
Bottega Vinai Gewürztraminer is an aromatic still white wine produced by Cavit in the Trentino denomination area. Made from Gewürztraminer grapes, it displays a golden yellow hue with bright reflections. The bouquet is very intense, characterised by fragrant notes of tea rose and delicate spicy nuances of thyme and juniper. On the palate, it offers an elegant and structured sip, revealing itself as balanced and pleasantly creamy. The prolonged finish delivers an enveloping aftertaste, enhanced by persistent hints of dried apricot and pineapple.
Where it comes from
The grapes ripen in well-exposed, breezy hillside areas of Roveré della Luna, the upper Adige Valley, the Valley of the Lakes, and Vallagarina. The sub-continental climate favours the perfect expression of the grapes. In Roveré della Luna, the vines sink their roots into an ancient alluvial fan with brown, shallow soils, featuring a sandy-loam texture rich in stones. In the upper Adige Valley, the vineyards grow instead on glacial deposits composed of sandstone, marl, limestone, and dolomite. These soils provide the ideal conditions to enhance the natural aromatic richness of the vine.
How it is produced
The process begins with a cold maceration on the skins at low temperatures, an essential step to extract the complex aromatic matrix of the berries. This is followed by gentle pressing, carried out with precision to limit colour extraction. The must thus acquires a temporary coppery hue, which disappears naturally during fermentation in stainless steel at a controlled temperature. The process is completed with maturation in tank for four or five months, a period that allows the wine to stabilise while preserving its freshness intact.
History and Curiosities
Originally from Termeno, Gewürztraminer thrives in cool climates, allowing its unmistakable aromatic richness to shine. Cavit honours this heritage with the Bottega Vinai Gewürztraminer 2024, a prestigious Trentino DOC awarded the gold medal at Mundus Vini and 92 points at the Douja d’Or. A fascinating production detail characterises its creation: during the meticulous cold maceration on the skins, the must initially takes on a coppery hue, before shining with an elegant golden yellow during fermentation.
Tasting notes
Perlage
Perfume
Color
Taste
Serve at:
12 - 14 °C
Longevity:
03 - 05 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 2024 |
|---|---|
| Type | White still aromatic |
| Denomination | Trentino DOC |
| Vintage | 2024 |
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Grape varieties | 100% Traminer Aromatico |
| Country | Italy |
| Region | Trentino Alto Adige |
| Vendor | Cavit |
| Story | History and Curiosities Originally from Termeno, Gewürztraminer thrives in cool climates, allowing its unmistakable aromatic richness to shine. Cavit honours this heritage with the Bottega Vinai Gewürztraminer 2024, a prestigious Trentino DOC awarded the gold medal at Mundus Vini and 92 points at the Douja d’Or. A fascinating production detail characterises its creation: during the meticulous cold maceration on the skins, the must initially takes on a coppery hue, before shining with an elegant golden yellow during fermentation. |
| Origin | Well-exposed and sunny hills of Roveré della Luna and the Adige Valley north of Trento |
| Climate | Sub-continental |
| Soil composition | The vineyards of Roverè della Luna are located on an ancient alluvial fan, with brown, shallow soils, rich in stones with a sandy-loam matrix; while the vineyards of the upper Adige Valley are situated on deposits of glacial origin (moraines and alluvial fans), with sandstones, siltstones, marls, limestones and dolomites: moderately deep soils, with a sandy-loam texture, rich in stones and pebbles. |
| Yield per hectare | 60-65 hl/ha |
| Fermentation temperature | Maximum 20 °C |
| Production technique | Cold maceration on the skins (5-6°C) followed by fermentation in stainless steel at a maximum temperature of 20°C and ageing in tanks for 4-5 months |
| 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, even though at this stage the must may take on a typical coppery hue which spontaneously disappears during alcoholic fermentation, acquiring golden yellow tones with faint greenish reflections. |
| Aging | After fermentation in stainless steel at a temperature not exceeding 20°C, maturation in tank 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 |