Cavit
Maso Romani Marzemino Trentino Superiore 2022
| Denomination | DOC Trentino Superiore Marzemino |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Area | Trentino Alto Adige (Italy) |
| Grape varieties | 100% Marzemino |
| Aging | After the alcoholic fermentation is complete, the wine matures in stainless steel for about a year and, after bottling, is refined for 6 months in the bottle. |
- Grape variety and designation: 100% Marzemino, Trentino Superiore DOC, 2022 harvest
- Aromatic characteristics: notes of violet, plum and morello cherry, harmonious and persistent flavour
- Vinification process: hand-picked, 8 days maceration, fermentation up to 26°C
- Ageing: around 12 months in stainless steel followed by 6 months in bottle
- Serving suggestions and pairings: decant for 1 hour, serve at 14-16°C, ideal with cured meats, ragù, white meats and game
Description
What kind of wine it is
Maso Romani by Cavit is a still red wine made from Marzemino grapes, an authentic expression of Trentino in the prestigious Trentino Superiore area. To the eye, it displays an intense ruby red hue, enhanced by elegant violet reflections. The aromatic profile is intensely floral and fruity, with enveloping scents of violet intertwined with notes of plum and black cherry. On the palate, it reveals a balanced and well-structured style, offering a long and enveloping persistence that concludes the tasting in perfect harmony.
Where it comes from
This Marzemino originates in the Trento area, rooted in the historic cru Maso Romani by Cavit. The estate benefits from a temperate oceanic climate, with dry winters and cool summers that favour the ideal ripening of the fruit. The vines sink their roots into deep, terraced alluvial soils, characterised by a silty-clay texture. In the vineyard, the protection of biodiversity guides every agronomic choice, through meticulous care aimed at enhancing the peculiarities of the grape variety.
How it is produced
Production begins with a meticulous manual harvest of the bunches, cultivated using the Guyot system. Alcoholic fermentation takes place in contact with the skins in steel tanks, with an eight-day maceration at a controlled temperature. This is followed by maturation in steel for about a year, a technical choice aimed at preserving the aromatic integrity of the fruit. The process is completed with a final ageing of a further six months. At the table, it pairs beautifully with rich platters of cured meats, pasta dishes with ragù, and game-based preparations.
History and Curiosities
Preserved by Cavit to protect its precious biodiversity, this historic cru boasts roots dating back to the nineteenth century. Thanks to meticulous vineyard management, an elegant pure Marzemino is produced, capable of enchanting with its intense aromas of violet, plum and morello cherry. On the palate, it offers a well-balanced and well-structured sip, characterised by a long and enveloping fruity persistence that makes every tasting unique.
Tasting notes
Perfume
Color
Taste
Serve at:
14 -16 °C
Longevity:
05 - 10 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 | Cavit Maso Romani Marzemino Trentino Superiore 2022 |
|---|---|
| Type | Red still |
| Denomination | Trentino DOC |
| Vintage | 2022 |
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Grape varieties | 100% Marzemino |
| Country | Italy |
| Region | Trentino Alto Adige |
| Vendor | Cavit |
| Story | History and Curiosities Preserved by Cavit to protect its precious biodiversity, this historic cru boasts roots dating back to the nineteenth century. Thanks to meticulous vineyard management, an elegant pure Marzemino is produced, capable of enchanting with its intense aromas of violet, plum and morello cherry. On the palate, it offers a well-balanced and well-structured sip, characterised by a long and enveloping fruity persistence that makes every tasting unique. |
| Origin | Trento (TN) |
| Climate | Oceanic temperate: cold and dry winters and relatively cool and rainy summers |
| Soil composition | Alluvioni piuttosto antiche, spesso terrazzate e colluvi; terreno abbastanza profondo, con poco scheletro e a tessitura limoso-argillosa. |
| Cultivation system | Guyot |
| Plants per hectare | 5050 |
| Harvest | Autumn (29 September, manual harvest) |
| Fermentation temperature | Never above 26 °C |
| Fermentation | 8 days |
| Production technique | Raccolta manuale; fermentazione con macerazione sulle bucce in serbatoi di acciaio inox (8 giorni); maturazione in acciaio inox e affinamento in bottiglia |
| Wine making | After a careful manual harvest of the grape bunches, the must was fermented with its skins in stainless steel tanks at a temperature never exceeding 26°C. The maceration phase in contact with the skins, during alcoholic fermentation, lasted for 8 days. |
| Aging | After the alcoholic fermentation is complete, the wine matures in stainless steel for about a year and, after bottling, is refined for 6 months in the bottle. |
| Total acidity | 5.0 gr/L |
| Dry extract | 30.8 gr/L |
| Allergens | Contains sulphites |