Caviro Extra is engaged in the production of Calcium Tartrate in its Faenza plant, and Natural Tartaric Acid in its Treviso plant. These products, which are 100% biobased, are derived entirely from the by-products of winemaking, such as marc and lees.
The transformation of Natural products is a vocation that fulfils the agricultural mission of the Caviro Group, the largest wine production chain in Italy, as opposed to synthetic tartaric acid, which is derived from fossil fuels.
The quality of its natural tartaric acid has always been Caviro's pride and joy, and the result of an evolution that began in the 1920s, when the first production site was established as what was to become Tartarica Treviso, today merged into Caviro Extra.
Caviro controls the entire production chain: marc and lees, the by-products of grape processing, are treated in Faenza; the calcium tartrate obtained then reaches the Caviro Extra plant in Treviso, where it becomes pure tartaric acid, a product of choice for baby food producers, the pharmaceutical sector, supplement and functional drink manufacturers and the construction sector; part of the tartaric acid then returns to Faenza, where it is sieved and prepared for the specific needs of our clients.
Calcium tartrate, or more precisely L+calcium tartrate, is a by-product of the wine industry, obtained from fermentation lees. It is the calcium salt of L-tartaric acid, an acid naturally present in grapes.
Tartaric acid occurs in crystalline form, selected by grain size. It is white in colour, with a strongly acidic taste.
Widespread in nature, it is present in many fruits, either pure or combined with potassium, calcium or magnesium. Regarded in antiquity as a salt or potassium acid, it was found de...
Natural tartaric acid is used in a wide range of industrial applications. Its importance and safety have been recognised since ancient times and over centuries of widespread use. In the modern context, the main sectors are:
Caviro Extra tartaric acid is used as a natural acidifier and preservative, as a component for the production of emulsifiers for industrial bakery products, for yeast, biscuits, candies, jellies, jams, carbonated drinks and for sports and baby food; its natural origin is a fundamental plus for these sectors.
One of the most natural and traditional uses of tartaric acid is in the oenological field as a corrector of acidity in wine: in this case the circularity is complete, as a by-product of grape processing is reintroduced into the wine production cycle.
Natural tartaric acid is used as an excipient and adjuvant in active ingredients, such as syrups, capsules, effervescent powders, as well as more restricted but highly specialised products, such as time-release patches and life-saving drugs.
In cosmetics, it is often used as an excipient and adjuvant in the production of creams and powders. Here, too, natural origin is an important feature for our customers.
There are countless uses for tartaric acid in the chemical and industrial sectors: the production of surfactants, electronic processing, products for printing works, etc.
In the construction industry, tartaric acid is used, for example, in the production of plaster and cement for plasters.
Tartarica Treviso started its history more than a century ago.
Since then it has been synonymous with excellence in the production of quality natural tartaric acid all over the world.
The Tartaric Acid extraction process is part of Caviro Group's circular economy concept.
Tartarica Treviso joined the Caviro Group at the end of the 1980s in order to exploit Calcium Tartrate, a by-product of lees and marc.
The use of Tartaric Acid in the oenological sector allows a direct re-entry into the circularity of the wine production chain, thus closing the circle.
With more than 4000 tons of Natural Tartaric Acid produced every year, thanks to Tartarica Treviso’s over 100 years of experience in the field,
the Caviro Group is one of the largest producers in the world.
Purchasing and Sales Manager BU Tartaric AcidCONTACT US
The production, uses and benefits of one of the oldest naturally occurring antioxidant additives.
Directly from the lees, a by-product of winemaking, Caviro Extra extracts calcium tartrate, which then becomes Tartaric Acid.
An in-depth seminar entitled "The added value of wine industry by-products" focused on recovery technologies for the extraction of bioactive compounds and bioenergy from pomace.
BIOVALE is the name of an innovative project for the recovery of winemaking by-products promoted by AGER (Agri-food and ...