The wine is light yellow, straw-colored, with floral notes occupying a primary place in its taste tones. These are followed by tropical, fresh fruit tones. Light on the palate with a persistent aftertaste.

Seafood and fish are the best combination for this wine.

Immediately after harvest, the grapes undergo a short maceration with the skins, followed by fermentation at a controlled temperature of 15-18°C. Secondary fermentation is also carried out in stainless steel tanks for 30 days to obtain an excellent sparkling wine.

The vineyards are located at an altitude of 80-140 meters above sea level. The calcareous and clay-rich soil provides perfect conditions to grow tasty grapes for wine.

Caviro was established in 1966 in Faenza, a region in Italy known for its high-quality grapes and wine. Over the years, Caviro has grown significantly and now exports to over 80 countries. Today, it is one of the largest wineries in Italy and a leader in the production of alcohol in the country. The group also has the subsidiary, Caviro Extra Spa. Caviro is also a global co-leader in the production of natural tartaric acid. Additionally, the company has a partnership with Enomondo to produce renewable energy sources. urrently, the Caviro cooperative owns such large winemaking subsidiaries as Aprimondo, Terre Forti and Leonardo da Vinci.