Italian wine and grape guide : Cavrara


The vine Cavrara, or rather the “Cavrare” (there are at least two varieties) was brought in the upper Vicenza region, between Bassano and Marostica, at the beginning of the 19th century. At the beginning of the next century we find them spread to the province of Padua and Treviso. From World War II onwards the cultivation of this vine has been gradually diminishing, largely because of its uneven productivity. Today it is unfortunately being endangered, despite this it gives wines with interesting qualitative characteristics. The berry is black, medium-large, ellipsoidal with very waxy, thick, medium bodied, blue-black skin. The bunch is medium to long, medium compact with a medium, pentagonal, five-lobed leaf. The Cavrara vine has good vigor and good, although less constant, yield per plant. The Cavrara vine gives a dark ruby red wine with intense aroma. The taste is fresh and very structured.

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