A fresh and dry sparkling ros with persistent white foam, beautifully cherry pink in colour. Red berry characters on the nose and palate make this soft and approachable in character.
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A fresh and gently fruity fizz with citrus and green apple aromas, ripe grape fruit characters and a zesty finish. A perfect choice to toast a celebration or as an aperitif.
Produced from selected parcels of Glera grapes grown north-east of Treviso. They are harvested at optimum ripeness to give a balance between acidity and fresh fruit character. The grapes undergo gentle pneumatic pressing followed by slow, cool fermentation in stainless steel. Second fermentation takes place in tank over a period of 4 weeks.
Italian Federico Martinotti developed and patented a method of sparkling wine production in 1895, involving secondary fermentation in tank. Although Eugene Charmat developed this further in the early 1900s, lending his name to the process (also known as 'cuve close' or 'tank method'), in Italy it is still known as Metodo Martinotti.
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