Cavit
Merlot Trentino 2023
| Denomination | DOC Trentino Merlot |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Area | Trentino Alto Adige (Italy) |
| Grape varieties | 100% Merlot |
| Aging | Matured in French oak barriques, followed by a short period in Slavonian oak casks, then bottled. |
- Type: Still red wine Trentino DOC, from 2023 vintage Merlot grapes
- Aromatic profile: Notes of plum and blackberry enriched by elegant nuances of vanilla
- Palate: Full-bodied and well-balanced, with sweet tannins and a persistent finish
- Ageing: Fermented in steel, matures in French and Slavonian oak barrels
- Origin: Grapes grown in Vallagarina and near Trento, on calcareous-clay soils
Description
What kind of wine it is
Bottega Vinai Merlot is a still red wine produced by Cavit in the heart of Trentino. Belonging to the renowned Trentino denomination, this wine is made exclusively from Merlot grapes, which offer an olfactory profile dominated by red fruits such as plum, blackberry and raspberry, enriched by elegant hints of vanilla. On the palate, it features a balanced structure and a full sip, guided by sweet, soft tannins that lead to a persistent finish. The vinification involves fermentation in stainless steel and subsequent ageing in oak barrels, giving the wine its characteristic harmony.
Where it comes from
The roots of this red wine lie in the mountain terroir between the Vallagarina hills and the surroundings of Trento. The area benefits from a sub-continental climate, which ensures optimal conditions for the perfect ripening of the grapes. In Vallagarina, the vines thrive on calcareous-clay soils, originating from ancient deposits, while around Trento they grow on glacial and morainic terraces characterised by deep, well-draining soils. Originally from the Bordeaux area, the grape variety has perfectly adapted to these Trentino pedoclimatic environments since the end of the 19th century.
How it is produced
Production starts with a manual harvest at the end of September, selecting only the bunches that have reached full phenolic ripeness. After destemming and crushing, fermentation in stainless steel takes place in contact with the skins for about two weeks at a strictly controlled temperature, favouring the optimal extraction of colour and aromas. Subsequently, the wine ages in French oak barrels and then rests briefly in Slavonian oak barrels before bottling. This meticulous process ensures excellent aromatic integration, making it ideal for accompanying red meat dishes, game and mature cheeses.
History and interesting facts
Originating from south-western France, in the Bordeaux area, the Bottega Vinai Merlot grape variety was introduced to the Trentino region at the end of the 19th century. This creation embodies the historical dedication of the 4,500 winegrowers united under the Cavit brand. Combining its deep historical roots with a journey of excellence, this wine boasts awards of immense prestige. Among its most notable successes are the gold medals at Mundus Vini and the exceptional rating of 90/100 from 5StarWines, as a testament to a tradition that continues to fascinate.
Tasting notes
Perfume
Color
Taste
Serve at:
16 - 18 °C
Longevity:
03 - 05 years
Decanting time:
1 hour
- 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 Merlot Trentino 2023 |
|---|---|
| Type | Red still |
| Denomination | Trentino DOC |
| Vintage | 2023 |
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Grape varieties | 100% Merlot |
| Country | Italy |
| Region | Trentino Alto Adige |
| Vendor | Cavit |
| Story | History and interesting facts Originating from south-western France, in the Bordeaux area, the Bottega Vinai Merlot grape variety was introduced to the Trentino region at the end of the 19th century. This creation embodies the historical dedication of the 4,500 winegrowers united under the Cavit brand. Combining its deep historical roots with a journey of excellence, this wine boasts awards of immense prestige. Among its most notable successes are the gold medals at Mundus Vini and the exceptional rating of 90/100 from 5StarWines, as a testament to a tradition that continues to fascinate. |
| Origin | The hills of Vallagarina and the surroundings of Trento (Trentino) |
| Climate | Subcontinental |
| Soil composition | Calcareous soils rich in clay; deep, well-drained soils on glacial and morainic terraces. |
| Cultivation system | Spurred cordon or Guyot |
| Yield per hectare | 55 hectolitres per hectare |
| Harvest | Late September |
| Fermentation temperature | Maximum 28°C |
| Fermentation | Approximately 12–14 days |
| Production technique | Fermentation in stainless steel in contact with the skins for 12–14 days at a controlled temperature (max 28°C) and ageing in French oak barriques with a brief period in Slavonian oak barrels. |
| Wine making | After destemming and crushing, fermentation takes place in stainless steel in contact with the skins for approximately 12–14 days at a controlled temperature (max 28°C); maturation in French oak barriques is followed by a short period in Slavonian oak casks, then bottling. |
| Aging | Matured in French oak barriques, followed by a short period in Slavonian oak casks, then bottled. |
| Total acidity | 4.6 gr/L |
| Dry extract | 29.0 gr/L |
| Allergens | Contains sulphites |