Cavit
Chardonnay Trentino 2025
| Denomination | DOC Trentino Chardonnay |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Area | Trentino Alto Adige (Italy) |
| Grape varieties | 100% Chardonnay |
| Aging | Ageing on the lees (30% in French oak barriques and 70% in stainless steel), then cold bottling and further ageing in the bottle before being released for sale. |
- Vintage and designation: Trentino DOC 2025, 100% Chardonnay, 13% vol, 0.75 l bottle
- Aromatic profile: notes of yellow apple, apricot, pineapple and hints of delicate pastry
- Careful vinification: hand-picked, cold maceration for 5 hours, gentle pressing
- Ageing on the lees: 30% in French oak barriques, 70% in steel; long and persistent finish
- Pairings: shellfish, oily fish, salmon, mushroom risotto, seafood pasta
Description
What kind of wine it is
Bottega Vinai Chardonnay is a still white wine from Cavit that expresses the identity of Trentino. In the glass, the Chardonnay reveals an intense aromatic profile, with clear notes of yellow apple, apricot and pineapple. The partial ageing in wood imparts delicate hints of fine pastry. On the palate, it offers an enveloping and structured flavour, maintaining a solid balance through to the persistent finish. This rich style faithfully reflects the varietal character.
Where it comes from
The grapes come from Trentino, between the hills of Santa Margherita di Ala in Vallagarina and the Valle dei Laghi, north of Lake Garda. The sub-Mediterranean climate ensures steady ripening, encouraging the aromatic development of the grapes. In Santa Margherita, the vines sink their roots into ancient alluvial fans with loamy-clay soils, while in the Valle dei Laghi there are soils of alluvial origin with a loamy-silty and gravelly composition. This synergy between soil and climate defines the intensity and richness of the wine.
How it is produced
After a careful manual harvest, the grapes undergo a cold maceration for several hours to maximise aromatic extraction. This is followed by gentle pressing of the must, which is then fermented in both stainless steel tanks and wood. The subsequent ageing on the lees takes place in steel and in French oak barrels, giving the structure the right depth. Bottling and further ageing in glass complete the production process.
History and Curiosities
Introduced in Trentino at the end of the nineteenth century, Chardonnay expresses its natural elegance between Vallagarina and the Valle dei Laghi. The Bottega Vinai range, created by Cavit exclusively for the restaurant sector, celebrates this vocation with the prestigious 2025 vintage. This enveloping still white wine, awarded the Gold Medal at the Berliner Wine Trophy, blends the centuries-old tradition of the region with a rigorous production method. Thanks to the meticulous manual harvest, each glass offers a balanced and rich tasting experience.
Tasting notes
Perfume
Color
Taste
Serve at:
10 - 12 °C
Longevity:
03 - 05 years
- Start up year: 1950
- Oenologist: Paolo Turra, Guido Mattiello, Fabrizio Marinconz, Andrea Faustini
- Hectares: 6.350
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 | Bottega Vinai Chardonnay Trentino 2025 |
|---|---|
| Type | White still |
| Denomination | Trentino DOC |
| Vintage | 2025 |
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Grape varieties | 100% Chardonnay |
| Country | Italy |
| Region | Trentino Alto Adige |
| Vendor | Cavit |
| Story | History and Curiosities Introduced in Trentino at the end of the nineteenth century, Chardonnay expresses its natural elegance between Vallagarina and the Valle dei Laghi. The Bottega Vinai range, created by Cavit exclusively for the restaurant sector, celebrates this vocation with the prestigious 2025 vintage. This enveloping still white wine, awarded the Gold Medal at the Berliner Wine Trophy, blends the centuries-old tradition of the region with a rigorous production method. Thanks to the meticulous manual harvest, each glass offers a balanced and rich tasting experience. |
| Origin | Hills of Santa Margherita di Ala in Vallagarina and the Valle dei Laghi north of Lake Garda |
| Climate | Sub-Mediterranean |
| Soil composition | In the Santa Margherita area, the vineyards are located on ancient alluvial fans with shallow brown soils, rich in stones with a clay-loam matrix. In the Valle dei Laghi, on the other hand, the soils are moderately deep, of alluvial origin, rich in stones with a silty-gravelly-loam matrix. |
| Yield per hectare | 70 hl |
| Harvest | The grapes, harvested by hand at perfect ripeness, are brought to the cellar to be immediately crushed and destemmed. |
| Production technique | Manual harvest; cold maceration (must and skins) for about 5 hours; gentle pressing; partial fermentation in barrique and partial in stainless steel; ageing on the lees (30% in French oak barriques, 70% in stainless steel) and subsequent ageing in bottle; cold bottling |
| Wine making | Manual harvest; cold maceration (must and skins) for about 5 hours; gentle pressing; partial fermentation in barrique and partial in stainless steel; ageing on the lees (30% in French oak barriques, 70% in stainless steel) followed by further ageing in bottle. |
| Aging | Ageing on the lees (30% in French oak barriques and 70% in stainless steel), then cold bottling and further ageing in the bottle before being released for sale. |
| Total acidity | 5.8 gr/L |
| Dry extract | 22.0 gr/L |
| Allergens | Contains sulphites |