Cavit
Trentino Superiore Muller Thurgau Zeveri 2024
Other years:
2022| Denomination | DOC Trentino Superiore Muller Thurgau |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Area | Trentino Alto Adige (Italy) |
| Grape varieties | 100% Müller Thurgau |
| Aging | Ageing in steel, with preservation on fine lees ("sur lies") until bottling. |
| Other years | 2022 |
- Name and vintage: Trentino Superiore DOC, still white wine 2024 in a 0.75 l bottle
- Grape variety and style: 100% Müller Thurgau; fresh, lively and persistent flavour, 12.5% vol
- Aroma and taste: notes of fresh citrus, peach, sage, elderflower and nettle; intense and clean bouquet
- Vinification: skin maceration, fermentation at 16–18 °C and ageing in steel
- Pairings: perfect as an aperitif, ideal with seafood starters and grilled lean fish
Description
What kind of wine it is
Zeveri Müller Thurgau by Cavit is a still white wine from the Trentino Superiore area. To the eye, it appears a pale straw yellow colour enriched with delicate greenish highlights. The aromatic bouquet is intense and clean, characterised by distinct fresh citrus aromas, peach, sage, elderflower and nettle. On the palate, it offers a pleasantly fresh, lively and very persistent sip. It is an excellent choice to accompany seafood first courses and tasty grilled lean fish, expressing its personality best when served in a classic Rhine glass.
Where it comes from
The Müller Thurgau grapes grow in specific areas of Trentino, particularly in the picturesque Cembra Valley and the Stenico area, located in the Giudicarie Valleys. The vineyards are situated at an altitude between 600 and 750 metres, a crucial height for preserving the aromatic finesse and natural freshness of the fruit. The agronomic management uses simple pergola and Guyot systems, maintaining a low yield. The vines, aged between fifteen and twenty years, ensure an expression true to the deep mountain vocation of this territory.
How it is produced
Production begins with a selection of the bunches in the vineyard, followed by destemming and gentle crushing. The must is quickly cooled and left to macerate with the skins for a few hours, in order to encourage the extraction of aromatic components. After gentle pressing, the addition of pied de cuve starts the fermentation in stainless steel at a controlled temperature. The process concludes with careful ageing on fine lees (sur lies), always carried out in steel, which gives the wine greater structure and complexity.
History and Curiosities
Born at the end of the nineteenth century from the intuition of the Swiss Hermann Müller, this fascinating grape variety has found its ideal territory between 600 and 750 metres above sea level in the Valle di Cembra and the Giudicarie Valleys. This excellent white wine, produced by Cavit, a historic and renowned winery, combines its origins with an extraordinary mountain vocation. The prestige of Zeveri Müller Thurgau is confirmed by the gold medals won at the famous Mondial des Vins Extrêmes, which guarantee its unmistakable excellence with every sip.
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 | Cavit Trentino Superiore Muller Thurgau Zeveri 2024 |
|---|---|
| Type | White still |
| Denomination | Trentino DOC |
| Vintage | 2024 |
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Grape varieties | 100% Müller Thurgau |
| Country | Italy |
| Region | Trentino Alto Adige |
| Vendor | Cavit |
| Story | History and Curiosities Born at the end of the nineteenth century from the intuition of the Swiss Hermann Müller, this fascinating grape variety has found its ideal territory between 600 and 750 metres above sea level in the Valle di Cembra and the Giudicarie Valleys. This excellent white wine, produced by Cavit, a historic and renowned winery, combines its origins with an extraordinary mountain vocation. The prestige of Zeveri Müller Thurgau is confirmed by the gold medals won at the famous Mondial des Vins Extrêmes, which guarantee its unmistakable excellence with every sip. |
| Origin | Riva di Vallarsa in the Leno Valley, Cimone on the slopes of Mount Bondone, and Stenico in the Giudicarie Valleys |
| Cultivation system | Simple pergola and Guyot |
| Yield per hectare | 90 q/ha |
| Fermentation temperature | 16–18 °C |
| Production technique | Destemming and gentle crushing; rapid cooling of the must and brief maceration in contact with the skins; gentle pressing; start with "pied de cuve"; alcoholic fermentation in stainless steel at controlled temperature (16–18 °C); maturation in stainless steel on fine lees (sur lies) until bottling. |
| Wine making | After a careful selection in the vineyard, the grape bunches are destemmed and gently crushed. The must is quickly cooled and left in contact with the skins for a few hours to facilitate aromatic extraction. This is followed by gentle pressing and the addition of the "pied de cuve" to start the alcoholic fermentation, which takes place in stainless steel tanks at a controlled temperature of 16–18 °C; maturation in steel, with preservation on fine lees until bottling. |
| Aging | Ageing in steel, with preservation on fine lees ("sur lies") until bottling. |
| Total acidity | 6.1 gr/L |
| Allergens | Contains sulphites |