Cavit Pinot Grigio 2019
The grapes are carefully selected and then vinified utilizing the most advanced technology. Cold fermentation in state-of-the-art thermo-conditioned tanks preserves the natural 100% Pinot Grigio fruit and inimitable freshness of the wine. A wonderful aperitif and equally splendid with pasta in cream sauces, risottos, veal, chicken and fresh seafood dishes.
Cavit swept onto the radar of American wine lovers in the 1970s as a pioneer of a then little-known white wine called Pinot Grigio. Prized for its crisp, elegant character, fruit flavors and delicate floral aroma, Pinot Grigio is a demanding grape to cultivate, but has flourished in northern Italy for over a century. Cavit has consistently championed this varietal in the U.S., earning its well-deserved title of America’s #1 Italian Pinot Grigio*. Additionally, Cavit produces a full range of high-quality, approachable and food-friendly wines including Pinot Noir, Prosecco, Chardonnay, Moscato, Rose, and Red Blend.
The Cavit winery is located in Trentino, Italy, a picturesque landscape of mountains, lakes, apple orchards and medieval castles. Vineyards in this region enjoy the warming effects of the “Ora del Garda,” a dry, balmy breeze that sweeps across nearby Lake Garda and protects the fruit from moisture and disease. Contrastingly cool evenings promote rich, intense aromas and flavors in the grapes. Winemaking is overseen by Anselmo Martini, a 20+ year industry veteran and one of northern Italy's top enologists. He earned his degree after several years of study at the renowned agricultural school and research center Istituto Agrario San Michele all’Adige (now known as the Edmund Mach Foundation). Over the years, Anselmo has become one of the most respected winemakers in the region, earned the title of “Winemaker of the Year” from “Guida Essenziale ai Vini d’Italia 2015” (“Essential Guide to Italian Wines 2015”) and for decades he has played an integral role in developing the winery’s reputation as Trentino’s leading wine producer.
The source of some of Italy’s best and most distinctive white wines, Friuli-Venezia Giulia is where Italian, Germanic and Slavic cultures converge. The styles of wines produced in this region of Italy's far north-east reflect this merging of cultures. Often shortened to just “Friuli,” the area is divided into many distinct subzones, including Friuli Grave, Colli Orientali del Friuli, Collio Goriziano and Carso. The flat valley of Friuli Grave is responsible for a large proportion of the region’s wine production, particularly the approachable Pinot grigio and the popular Prosecco. The best vineyard locations are often on hillsides, as in Colli Orientali del Friuli or Collio. In general, Friuli boasts an ideal climate for viticulture, with warm sunny days and chilly nights, which allow grapes to ripen slowly and evenly.
In Colli Orientali, the specialty is crisp, flavorful white wine made from indigenous varieities like Friulano (formerly known as Tocai Friulano), Ribolla gialla and Malvasia Istriana.
Red wines, though far less common here, can be quite good, especially when made from the deeply colored, rustic Refosco variety. In Collio Goriziano, which abutts Slovenia, many of the same varieties are planted. International varieties like Merlot, Cabernet Sauvignon, and Cabernet Franc are also common, but they tend to be Loire-like in style with herbaceous character and mellow tannins. Carso’s star grape is the red Teranno, notable for being rich in iron content and historically consumed for health purposes. It has an earthy, meaty profile and is often confused with the distinct variety Refosco.
This “white” variety is actually born out of a mutation of Pinot Noir and shows a unique rosy, purplish hue upon full ripeness. The grape boasts two versions of its name and two generally distinct styles: the crisp, Italian Pinot Grigio and the softer French Pinot Gris. Somm Secret—Given the color of its berries and aromatic potential, Pinot Grigio is commonly used to make "orange wines." An orange wine is a white wine made with fermentation on its skins (similar to red wine making), leading to n orange hued wine with ephemeral aromas and extra complexity.