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Cavit Alta Luna Phases 2014
Outstanding match for pasta dishes, grilled meats, pork and flavorful cheeses.
The company is based on a partnership between 5,000 member growers, organized into 14 associated cellars located throughout Trentino in zones noted for the quality of their production. Grapes are crushed and vinified at each cellar and after selection sent to Cavit's central winery near Trento for finishing, bottling and aging.
Cavit is a capital example of cooperation and size on a human scale. Trentino winemaking families are able to tap into a pool of resources and attain levels of quality that might otherwise lie beyond their reach.
Strength in numbers has also enabled Cavit to develop its own showcase hospitality and research center (which works closely with Italy's most prestigious school of viticultural research at nearby San Michele all'Adige), at the beautiful Maso Torresella, a former archbishop's castle on the shores of Lake Toblino.
The rewards of cooperation between Cavit's growers are apparent at every level, not least among consumers, for whom Cavit produces consistently high quality, affordably priced premium wines that have captured literally hundreds of awards and medals to date and are in demand in over 20 countries worldwide.
Trentino, the southern half, is primarily Italian-speaking and largely responsible for the production of non-native, international grapes. There is a significant quantity of Chardonnay, Pinot Grigio and Merlot produced. But Trentino's native and most unique red variety, Teroldego, while still rare, is gaining popularity. It produces a deeply colored red wine rich in wild blackberry, herb, coffee and cocoa.
The rugged terrain of German-speaking Alto Adige (also referred to as Südtirol) focuses on small-scale viticulture, with great value placed on local varieties—though international varieties have been widely planted since the 1800s. Sheltered by the Alps from harsh northerly winds, many of the best vineyards are at extreme altitude but on steep slopes to increase sunlight exposure.
The primary white grapes are Pinot grigio, Gewürztraminer, Chardonnay and Pinot blanc, as well as smaller plantings of Sauvignon blanc, Müller Thurgau. These tend to be bright and refreshing with crisp acidity and just the right amount of texture. Some of the highest quality Pinot grigio in Italy is made here.
With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.