Cavrara

A native red grape first documented as "Cavraio" wine around 1700 in Veneto's upper Vicentino area, later spreading into Padova and Treviso provinces by the early 19th century. Registered in Italy's National Vine Variety Register as MASAF scheda 405. Dark blue-black berries with very pruinose, thick, consistent skin form medium, compact, pentagonal-leafed clusters.

The principal grape (minimum 85%) of the Cavrara typology in Bagnoli di Sopra DOC, where the wine shows an intense ruby-red color turning garnet with age, a vinous and characteristic aroma that deepens with aging, a dry, sometimes herbaceous and balanced taste, notable body and sustained alcohol. Cultivation has been in steady decline since the second postwar period, largely because of inconsistent yields, and the variety is today near extinction despite the interesting quality of its wine.