White Concentrated Grape Juice
Caviro Extra White Concentrated Juice is a non-caramelised white grape juice, obtained by partial dehydration.
The colour can vary from straw yellow to amber, depending on the customer’s instructions.
It has a typically fruity smell, with a sweet and slightly sour flavour.
Organic version also available.
Red Concentrated Must
Caviro Extra’s Red Concentrated Must is a red wine grape must obtained by pressing grapes and concentrating the result.
The intensity of the red colour can vary depending on the customer’s instructions.
It has a typically fruity smell, with a sweet and slightly sour flavour.
Organic version also available.
White Concentrated Must
Caviro Extra’s White Concentrated Must is a white wine grape must obtained by pressing grapes and concentrating the result.
The colour can vary from straw yellow to amber, depending on the customer’s instructions.
It has a typically fruity smell, with a sweet and slightly sour flavour.
Organic version also available.
Cooked must (Saba – Sapa)
Cooked must, or saba/sapa, is a white or red wine grape must obtained by pressing grapes which has been cooked and then concentrated.
It is a viscous brown liquid, with black, yellow or red tints, with the typical smell of cooked must and caramel and a slightly acidic flavour.
Organic version also available.
Cooked Must for Balsamic Vinegar of Modena
Caviro Extra’s Cooked Must for Balsamic Vinegar of Modena – intended for Balsamic Vinegar of Modena PGI as it complies with the requirements of Reg. EC 583/2009 – is a white or red grape must obtained by pressing grapes of the Albana, Lambrusco, Sangiovese, Trebbiano, Ancellotta, Fortana and Montuni varietals and subject to cooking and concentration.
It is a viscous brown liquid, with black, yellow or red tints, with the typical smell of cooked must and caramel and a slightly acidic flavour. Organic version also available.
Concentrated Must for Balsamic Vinegar of Modena
Caviro Extra’s Concentrated Must for Balsamic Vinegar of Modena – intended for Balsamic Vinegar of Modena PGI as it complies with the requirements of Reg. EC 583/2009 – is a white or red grape must obtained by pressing grapes of the Albana, Lambrusco, Sangiovese, Trebbiano, Ancellotta, Fortana and Montuni varietals and subject to concentration.
It is a viscous brown liquid, with black, yellow or red tints, with a typically fruity smell and a slightly acidic flavour. Organic version also available.
Rectified Concentrated Must (RCM)
Caviro Extra’s Rectified Concentrated Must (RCM) is a must obtained from wine grapes passed through anionic and cationic resins and subject to vacuum concentration. It is a viscous liquid, transparent or straw coloured, with a typically fruity smell and sweet flavour. Organic version also available.
Liquefaction of biomethane
Thanks to the new biomethane liquefaction (BioLNG) plant, built in partnership with Ham Italia, Caviro Extra’s biomethane, previously produced in gaseous form, is now liquefied to become a valid solution for the decarbonisation of heavy transport.
Thermoelectric power plant
The thermoelectric power plant generates both thermal and electrical energy using solid biomass, mainly of renewable origin. This thermal energy makes the Faenza production site completely self-sufficient, while the electricity, in addition to fully satisfying its needs, is fed into the grid for public use.
CO₂ capture
The carbon dioxide obtained from the purification of biogas is not released into the atmosphere but is recovered and cooled thanks to the CO₂ capture plant built in partnership with Sico. This results in a bio-CO₂ that complies with high quality standards and is used in the food sector.
