Concentrated Grape Musts

Caviro is a leader in the production of concentrated grape must, produced by the dehydration of the grape must so that the refractometer reading at 20 ° C is at least 50.9%.

Concentrated And Rectified Grape Must

Concentrated and rectified grape must is a concentrated solution of natural grape sugars, used as a natural sweetener. It is the only sugar product allowed under Italian law to be used in the winemaking process.

Caviro has been producing concentrated and rectified grape must since 1981, and was one of the first Italian and European producers to have initiated production on an industrial level.

Concentrated and rectified grape must does not contain substances other than natural grape sugars and, because of this, it does not alter the characteristics of the wine to which it is added. It is mainly used to raise the sugar content of grapes and grape musts, with the aim of obtaining a wine that has the correct alcohol content. Rectified concentrated grape must can also be used to sweeten wine, and for the second fermentation in the production of sparkling wines.

Unsulphured Must

A product obtained by removing the sulphur dioxide that was previously added to the must to inhibit fermentation. It is used to sweeten wines and as a base in the preparation of sparkling wines.