Limited bottles, created from small lots of local grapes. This wine 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 in wood crates, hand-squeezed and then bottled to become this superb and exclusive raisin wine.
Off skins, once the drying process is over, the grapes are positioned in a manual wine-pressed and squeezed, the residue (must) is fermented for 3 months in steel vats at thermostatically controlled temperature of 18°C/64.4°F, to later be transferred into oak for aging.
Mid-September. Only the best and most sun-drenched grapes are carefully selected by hand (only on favorable years) and hung using the “Picai” (dialect meaning hung) method, which is a medieval technique of hanging the grapes with ties on the ceiling of an attic for a natural drying process, lasting 4 months.
Delicious with dry and sweet desserts like a crumble cake or biscotti. Extraordinary with ice creams, cookies, or custard. Also wonderful with foie-gras, or strong tasting cheeses. We recommend you open it 30 minutes prior to tasting, and enjoy it in a large glass.
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.