17.01.18

Cavit - Set For Sparkling Success In 2018

Press Release

Cavit - Set For Sparkling Success In 2018

Life is too short for bad bubbles & poor Prosecco.  So, let Cavit help you with a New Year’s resolution to imbibe far better fizz in 2018 without breaking the bank.

Italy’s Trentino region has a well-deserved fame for its sparkling wines, thanks to its highly individual climate and geography.  High altitude vineyards and a significant diurnal temperature variation translate into wines that are recognisably rich, fresh and elegant.

Quality-conscious Cavit is one of the region’s leading producers of sparkling wine, and offers a portfolio which ranges from its entry-level Lunetta range up to the Altemasi Trentodoc Riserva Graal (awarded Tre Bicchieri in Gambero Rosso 14 times since 1998).

The company has also taken its sparkling expertise to the Veneto to produce a light and fruity Prosecco which represents terrific value for money, as well as being a quality notch above most other Proseccos at its price point.  Perfect for the January purse strings!

Cavit Lunetta Prosecco NV                                                            11% ABV

RRP £10.99, Amps Fine Wines (ampswinemerchants.co.uk); RRP £10.99, Bentley’s Wine Merchants (bentleyswine.com); RRP £10.14, Betton Wines (bettonwines.co.uk); RRP £9.62, Cheers Wine Merchants Ltd (cheerswinemerchants.co.uk); RRP £9.50, Define Food & Wine Ltd (definefoodandwine.com); RRP £10.35, Field & Fawcett Wine Merchants (fieldandfawcett.co.uk); RRP £11.00, Noble Green Wines (noblegreenwines.co.uk); RRP £10.49, Park Vintners (parkvintners.co.uk); RRP £10.99, Talking Wines Ltd (talkingwines.co.uk); RRP £10.30, The Bottle Bank (thebottlebank.co.uk); RRP £11.98, The Vineyard (wineunlimited.co.uk); RRP £9.95, Wines Of Interest Limited (winesofinterest.co.uk); RRP £10.50, Woodwinters Wines & Whiskies Ltd (woodwinters.com)

Cavit’s winemaking team, headed up by Anselmo Martini, sources its Glera grapes from the hillsides above Treviso.  “The hills between the River Piave and the Prealps are traditional Prosecco country, and there’s a good reason for that,” says Anselmo.  “The vines grow best on the cool, loose soils of the slopes here and we use the espalier training system: a combination which gives grapes that are ripe with a very good acidity and freshness.”

Harvest takes place in mid / end September.  Only must from the first, light pressing is used, and is left to settle on the sediment for 10 to 12 hours before being sent to stainless steel tanks for a fermentation at 18 to 20oC over 15 to 20 days.  The second fermentation, using the Charmat method, also takes place in stainless steel to enhance the final fizz’s vibrant bouquet, and fresh, fruity notes.  The wine is then held on the lees for around three months - longer than many other Prosecco producers - before bottling.

The result is a wine that Anselmo describes as having a “fruity nose, with hints of Prosecco’s trademark green apple, pear and peach but with a fuller palate and soft, ripe stone fruits.”

Cavit was formed in 1950 to train Trentino’s winegrowers, and create a winemaking culture throughout the region.  Comprised of many small wineries, Cavit can combine the advantages of a largescale operation with the values and traditions typical of small-scale family producers.

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 Date of issue:                10 January 2018

Further information:    emma wellings pr     020 8996 5168     jessica@ew-pr.co.uk