Cavalchina is the name of the area where the winery has been built and is probably named after the old residence of the Count Cavalchini. The estate is in the south east of the Garda amphitheatre, which has been a traditional wine producing area actually in 1848, during the period of Hapsburg domination of the region, it was mapped out as having vineyards of both first and second class categories. Although this classification included factors other than the quality of each wine, such as the various terroirs in the region, particularly the excellent glacial soils and the resistance to hot and cold climates.
Cavalchina was a battleground during the first and second wars of Independence in the late 19th century. The testimony of the Battle of Custoza in 1866 is a stone obelisk near the entrance to the Cavalchina estate, and indicating that Prince Amedeo of Savoia was wounded there. The estate was established at the beginning of the last century when the family bought the first vineyards. Later, in 1948, the cellars were built, initially as a grappa distillery and was used as such until 1967. The most important aspect of Azienda Agricola Cavalchina is that in 1962 it was the first producer to put Custoza as the name of the wine from the region made with Fernanda, Trebbiano and Garganega and it has been successful in selling its wines to the fashionable markets of Rome and Milan.
Bianco di Custoza
Each grape variety matures at a slightly different time, the beginning of September for the Trebbianello, late September for the Fernanda and the beginning of October for Trebbiano and Garganega, this means that each variety has to be vinified separately. The grapes, manually harvested into small boxes to prevent crushing, are then destalked and pressed. Only the Fernanda, with its slightly aromatic character, is briefly macerated before the pressing.The must, after clarification, ferments for 10-15 days at a temperature of around 18°C. The decision whether to have a malolactic fermentation, to compensate possible excesses of acidity, depends on each vintage. The wines are left on their lees to maintain their freshness, up to late January or early February, at which point the final blend is assembled.
Grapes: 30% Fernanda (clone of Cortese); 30% Trebbiano; 30% Garganega; 10% Trebbianello (clone of Tocai).
LCBO # 968651
