Cavit
Maso Toresella La Cuvee 2018
Regular price
€21,00
Not yet available
Add it to your notifications, and we’ll let you know as soon as it becomes available
| Denomination | Vigneti delle Dolomiti IGT |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Area | Trentino Alto Adige (Italy) |
| Grape varieties | Chardonnay, Riesling, Sauvignon, Traminer Aromatico |
| Aging | In steel. The wine was aged sur lies until bottling, which took place in June 2018, and continued bottle ageing for a further 8 months before release. |
| Year | 2018 |
| Product name | Maso Toresella La Cuvee 2018 |
| Color | Straw yellow with greenish reflections. |
| Perfume | A complex and elegant bouquet with fruity aromas reminiscent of fresh citrus fruits such as citron and white flesh fruit: golden apple, Williams pear and peach. Tropical fruit notes of pineapple and the less intense spicy notes of sage and spearmint complete the bouquet. |
| Taste | On the palate, it is a well-structured wine with excellent minerality and a harmonious, fresh finish. |
| History | Wine made from a selection of several white-fruited varieties including Sauvignon blanc, Chardonnay, Gewürztraminer and Rhine Riesling. A combination of tastes that creates a wine with an elegant and personal aroma. |
| Pairings | Seafood, first courses with vegetable sauces; white meat with tomato and olive sauces. |
| Region | Trentino Alto Adige |
| Country | Italy |
Awards
-
2018
2One of the most prestigious wine guides in Italy.
Details
Perfume
Color
Taste
Serve at:
12 - 14 °C.
Longevity:
05 - 10 years
Decanting time:
1 hour
Pairings
Pasta
Fish
Shellfish
Cheese
Matured cheese
Poultry
White fish
Vegetarian
Producer
Cavit
From this winery
- Start up year: 1950
- Oenologist: Paolo Turra, Guido Mattiello, Fabrizio Marinconz, Andrea Faustini
- Hectares: 6.350
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 of ancient traditions and culture, where the presence of man, with his villages, castles and cultivated terraces blends in harmoniously with the majestic Alpine landscapes.
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
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 Toresella La Cuvee 2018 |
|---|---|
| Type | White still |
| Denomination | Vigneti delle Dolomiti IGT |
| Vintage | 2018 |
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Grape varieties | Chardonnay, Riesling, Sauvignon, Traminer Aromatico |
| Country | Italy |
| Region | Trentino Alto Adige |
| Vendor | Cavit |
| Story | Wine made from a selection of several white-fruited varieties including Sauvignon blanc, Chardonnay, Gewürztraminer and Rhine Riesling. A combination of tastes that creates a wine with an elegant and personal aroma. |
| Origin | Valle dei Laghi, wedged between the mountains at the foot of the Dolomites not far from Lake Garda |
| Climate | The climate is sub-Mediterranean and is characterised by a constantly blowing breeze (Ora del Garda), making the environment suitable for obtaining wines with important characters of finesse and elegance. Altitude: 245 m. a.s.l. |
| Cultivation system | Guyot |
| Plants per hectare | 5000 |
| Harvest | The different varieties, harvested by hand; they were picked separately in the second ten days of September. |
| Fermentation temperature | 18 °C |
| Wine making | Destemming and crushing of the grapes was followed by cold maceration (10 °C) of the must in contact with the skins for 6 hours to facilitate aromatic extraction, after which the must, separated from the solids, was fermented in stainless steel at a temperature not exceeding 18 °C. |
| Aging | In steel. The wine was aged sur lies until bottling, which took place in June 2018, and continued bottle ageing for a further 8 months before release. |
| Total acidity | 6.0 gr/L |
| Dry extract | 22.5 gr/L |
| Allergens | Contains sulphites |