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Cavit Cabernet Sauvignon 2001

Cabernet Sauvignon from Trentino-Alto Adige, Italy
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    Winemaker Notes

    Color: Ruby red.

    Bouquet: Full, complex with typical Cabernet notes.

    Taste: Rich and smooth, with velvety tannins and complex overtones of oak.

    Critical Acclaim

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    Cavit
    Cavit, Trentino-Alto Adige, Italy
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    Founded in 1957, Cavit has earned an international reputation as an innovative leader in Trentino winemaking. Today it is responsible for approximately 70% of this northern Italian province's entire wine production.

    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-Alto Adige

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    A mountainous northern Italian region heavily influenced by German culture, Trentino-Alto Adige is actually made up of two separate but similar regions: Alto Adige and Trentino. Trentino, the southern half, is primarily Italian-speaking and largely responsible for the production of large volumes of wine made from non-native grapes. There is a significant quantity of Chardonnay and Pinot Grigio produced here, and Merlot is common as well.

    The rugged terrain of German-speaking Alto Adige (also referred to as Südtirol) is more focused on smaller-scale viticulture, and greater value is placed on local varieties, though international varieties are widely planted as well. Sheltered by the Alps from harsh northerly winds, many of the best vineyards are planted at extreme altitude on steep slopes to increase sunlight exposure. Dominant red varieties include the bold, herbaceous Lagrein and delicate, strawberry-kissed Schiava, in addition to some Pinot Nero. The primary white grapes are Pinot Grigio, Gewürztraminer, Chardonnay, and Pinot Blanc, as well as smaller plantings of Sauvignon Blanc, Müller Thurgau, and others. 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.

    Cabernet Sauvignon

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    A noble variety bestowed with both power and concentration, Cabernet Sauvignon is sometimes referred to as the “king” of red grapes. It can be somewhat unapproachable early in its youth but has the potential to age beautifully, with the ability to last fifty years or more at its best. Small berries and tough skins provide its trademark firm tannic grip, while high acidity helps to keep the wine fresh for decades. Cabernet Sauvignon flourishes in temperate climates like Bordeaux's Medoc region (and in St-Emillion and Pomerol, where it plays a supporting role to Merlot). The top Médoc producers use Cabernet Sauvignon for their wine’s backbone, blending it with Merlot and smaller amounts of Cabernet Franc, Malbec, and/or Petit Verdot. On its own, Cabernet Sauvignon has enjoyed great success throughout the world, particularly in the Napa Valley, and is responsible for some of the world’s most prestigious and sought-after “cult” wines.

    In the Glass

    High in color, tannin, and extract, Cabernet Sauvignon expresses notes of blackberry, cassis, plum, currant, spice, and tobacco. In Bordeaux and elsewhere in the Old World you'll find the more earthy, tannic side of Cabernet, where it's typically blended to soften tannins and add complexity. In warmer regions like California and Australia, you can typically expect more ripe fruit flavors upfront.

    Perfect Pairings

    Cabernet Sauvignon is right at home with rich, intense meat dishes—beef, lamb, and venison, in particular—where its opulent fruit and decisive tannins make an equal match to the dense protein of the meat. With a mature Cabernet, opt for tender, slow-cooked meat dishes.

    Sommelier Secrets

    Despite the modern importance and ubiquity of Cabernet Sauvignon, it is actually a relatively young variety. In 1997, DNA revealed the grape to be a spontaneous crossing of Cabernet Franc and Sauvignon Blanc which took place in 17th century southwestern France.

    WWB23161_2001 Item# 60847