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Festival Foods

Photo of Cavit Pinot Noir
Cavit Pinot Noir

The grapes are picked at peak maturity in the second and third weeks of September. Fermentation takes place over 6-8 days under controlled temperatures of 30°C in small stainless steel vats. The wine then is placed in larger oak barrels where it rests on its lees (skins) until release. With its soft character and a hint of red berries and cherries, it's no wonder Cavit is America's favorite Pinot Noir.

Pairings