La Cavea wines are made at the Cantina Colli Vicentini. 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 and are planted on alluvial soils. These hillside sites experience cool nights, allowing the aromatic compounds of the grapes to develop. The vines are trained using the Guyot system.
The 2017 vintage was characterised by a cold winter with abundant rainfall. At the end of April, there was a period of frost. For this reason, blossom only began to appear towards the end of May, with an earlier start on the lower slopes. Sunny weather followed, but frost and drought meant this was a relatively challenging vintage in terms of quantity. Nevertheless, the grapes were healthy and of good quality.
Careful selection of the best fruit was carried out in the vineyard prior to harvest. Once picked, grapes were destemmed and cold soaked for 12 hours before being very gently pressed. The juice was fermented in stainless steel tanks and remained on its lees for four months prior to bottling. No oak was used.
This Pinot Blanc is straw yellow colour with golden reflexes. The nose is characteristic with an elegant hint of bread crust. Fresh and unoaked, it has a lovely weight and nicely rounded fruit on the palate.