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Teroldego Rotaliano Cavit Maso Cervara Riserva 2021
Teroldego Rotaliano Cavit Maso Cervara Riserva 2021
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Cavit's Teroldego Rotaliano 'Maso Cervara' Riserva is made with 100% Teroldego grapes, a native Trentino grape. The grapes, harvested in late September, are vinified on the skins at a temperature no higher than 25°C. Once fermentation is complete, the wine is aged in barriques and barrels. Bottled in spring, it ages for approximately another 6 months in the bottle.
In summary
Awards & Recognition
88/100
How to taste it
Visual tasting
Clear. Extremely dense ruby red in color with purple hues.
Olfactory tasting
On the nose it presents aromatic notes of small red fruits and violets.
Taste tasting
A powerful, well-structured palate, balanced and enveloping thanks to the sweet tannins. On the palate, the flavor has an intense aftertaste of blackberry and blueberry.
What to pair wine with Teroldego Rotaliano Cavit Maso Cervara Riserva 2021
Teroldego Rotaliano 'Maso Cervara' Riserva Cavit pairs well with roast red meats, game, and very mature cheeses.
Contains sulfites.
The Teroldego Rotaliano 'Maso Cervara' Riserva Cavit is produced with 100% Teroldego grapes, a native Trentino grape. Yield per hectare is limited to no more than 80 quintals of grapes. Teroldego has always held a highly prestigious position in Trentino winemaking, and is therefore known as the 'princely wine' of Trentino. No one has yet been able to shed any light on its origins. Some say that Teroldego, a grape variety grown in the Verona area, was brought to Campo Rotaliano long ago; others trace its origins to the hills of Sorni; and still others maintain that the name Teroldego derives from the German 'Tiroler Gold,' meaning 'Gold of Tyrol.' What is certain is that the name of this grape variety first appeared in literature in the 18th century, in the wine disquisitions of Michelangelo Mariani, historian of the Council of Trent. From vineyards located in the most suitable areas of Campo Rotaliano in Trentino, in the municipality of Mezzolombardo. The soil is alluvial on gravel deposits from the Noce stream, shallow, generally loose, and well-drained. The grapes, harvested in late September, are vinified on the skins at a temperature no higher than 25°C. Once fermentation is complete, the wine is aged in barriques and barrels. Bottled in spring, it ages for another 6 months in the bottle.
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