The La Cavea wines are made at the Cantina Colli Vicentini (like Ca’ di Alte) for Liberty Wines...
The name ‘La Cavea’ refers to the beautiful Roman architecture of Vicenza in northeastern Italy. Wine has been made in the hills around Vicenza for centuries, and grapes like Merlot, Pinot Nero and Pinot Bianco were brought here by Napoleon at the beginning of the 19th century
The vineyards are south-west facing. These hillside sites experience cool nights, allowing the aromatic compounds of the grapes to develop. The vines are trained using the Guyot system. The soil is calcareous and of volcanic origin.
2014 was one of the trickiest vintages seen since 1984. It was a mild and wet winter, so pests and pathogens flourished. This combined with the wet summer meant expertise was required in the vineyard in order to achieve healthy grapes. Nevertheless, wines from around Verona look good and are more aromatic than last year and lighter in body than previous vintages.
The grapes were harvested, de-stemmed and crushed . Maceration on the skins took place at a temperature between 22°-24°C for eight days. Malolactic fermentation was allowed to take place. 10% of the wine was aged in oak for four to five months prior to bottling.
Ruby red in colour. The bouquet is intense and elegant with aromas of berry fruit. Velvety, round and full-bodied on the palate, with hints of green pepper.
20% Pinot Noir
|Consultant Winemaker||Dominique Delteil|
Liberty Wines customers can order this wine directly from us.