A limited production wine, from small lots of local grapes, that reflects the distinctive terroir of the Cavazza family’s estate, and highlights the craftsmanship involved in our winemaking. Only the best handpicked grapes from favorable years are chosen to be dried naturally, then handsqueezed and bottled to become this unique raisin wine.
Off skins, once the drying process is over, the grapes are positioned in a manual wine-press and gently squeezed. The residue (must) is slowly fermented in small 228 liter French oak barrels for about a year.
Mid-September, handpicking and careful selection of the most sun-drenched grape bunches. They are then dried naturally using the traditional “picai-method”, where they are hung (in dialect “picà”, hence the name of the drying process) with ties in a loft for at least 4 months.
Excellent served by itself, or it is a perfect match with traditional oven-baked pastries (the sweeter, drier kind), cookies like “cantucci”, pâté de foie gras, and strong tasting cheeses like blue cheeses.
We like to think that a glass of Cavazza wine can be the perfect companion to your best moments, unforgettable instants that become precious memories. Those meant to linger in your heart.