Cavit is a modern and forward-thinking co-operative group in the mountainous Trentino region of northeast Italy whose 11 cellars are responsible for 60% of the region's wine production. The endless permutations offered from their members' 7,000 hectares of vineyard, combined with an intriguing palette of indigenous and international grape varieties, enable Cavit to offer a broad range which excels at every level. The scale of production, combined with ultra-modern winemaking facilities, understandably makes Cavit one of Italy's most reliable sources of well-made, competitively priced wines, in particular Pinot Grigio. However, with wines such as Arele Vino Santo, Graal Metodo Classico (awarded 'Tre Bicchieri' for the 10th consecutive year in 2013) and the outstanding Maso Cervara Teroldego, chief winemaker Anselmo Martini is producing wines which are among the best of the Trentino region.

The Vallagarina valley, which is the stretch of valley the River Adige runs through south of Trento, features a climate with hot summers and a good difference between day and night temperatures during the ripening period. The climate and soil conditions in this area contribute significantly to the particular characteristics of the grapes. The training systems used are mainly Pergola Trentina and Guyot.

Harvesting time is established by means of tests which measure the degree of ripeness of the bunches. After an accurate selection carried out in the vineyard, the grapes are destalked, crushed and the must including the skins is immediately cooled to around + 8 °C. Before pressing, 4-5 hours' cold (+ 8 °C) maceration is carried out in total absence of air in order to encourage extraction of the aromas from the skins. It is precisely during this stage of the winemaking process that the copper colour, which is a feature of this Pinot Grigio of ours, is extracted, though to a limited extent. Once maceration has been completed, the crushed grape mass is softly pressed using bladder presses and the must fermented in stainless steel at a temperature of around 18°C. There follows a short period of refinement in stainless steel before bottling, in order to enhance the wine's crispness and fruitiness.

Serve chilled as an aperitif or to accompany salads, cold meats such as salami or smoked chicken or seafood dishes.