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.