Spirits and Alcohols
Caviro boasts the best wines that are suitable to be distilled into this exquisite spirit. Relying on a broad membership base and the most up-to-date batch distillation technology, whilst still respecting tradition, Caviro is able to produce high quality spirits distilled from wine that are then aged in fine Slavonian oak barrels inside an internal revenue bonded aging warehouse.
Neutral ethyl alcohol is the result of the distillation of fermented products of agricultural origin (wine; by-products of wine making; fruit; molasses; cereals), has a minimum alcohol content of 96% and complies with the technical definitions contained in the Regulation No. 110/2008 on spirit drinks. It is produced using a continuous column distillation unit, which is constantly monitored by Caviro’s Quality Control department to ensure compliance with regulations in force and that it meets the highest quality standards possible.
Caviro Distillerie produce methylated spirits – where denaturing occurs through a general denaturant (pursuant to the Italian Ministerial Decree No. 524/96) in the following alcohol content varieties – 90%, 94% and 99.9% – as well as the so-called Euro-denaturants, as provided for in Regulation No. 162/2013.
Thanks to the inline denaturing unit, which was the first in Italy, Caviro also produce a wide range of methylated spirits, available with an alcohol content of 96% and 99.9%, and in accordance to the specific client’s recipe (as provide for in the Italian Ministerial Decree 524/96).
The constant quality control checks ensure not only full fiscal compliance, but also conformity to the technical specifications of the end user.
Ethyl alcohol for energetic purposes (carburetion, heating, etc) is produced at the Faenza plant, according to the alcohol content and method provided for by the different types of usage.
Caviro Distillerie also produce raw and distilled alcohols with a different alcohol content percentage. For any type of ethyl alcohol not mentioned, our Sales Department will be happy to discuss any availability and/or any potential feasibility.
Concentrated Rectified Grape Musts (Oenological sector)
Concentrated rectified grape must is obtained through a partial dehydration of grape must. It is a product where all the natural substances, other than sugar and water, that could modify the organoleptic characteristics of the must that it is added to, have been removed.
Given that it does not contain substances other than natural grape sugars and that, in turn, it does not alter the characteristics of the wine it is added to, its use enriches musts and wines that are still fermenting during grape harvesting and it can be used to sweeten and aid the production of quality wines and sparkling wines.
It is available with a sugar content that ranges from a minimum of 61.7 ° Bx to 70 ° Bx.
Its use is part of the oenological practises permitted by law to enrich musts and wines that are still fermenting during the harvesting period. Alternatively, it is also used to sweeten wines and sparkling wines.
An organic version of concentrated rectified grape must is also available.
Concentrated Grape Musts
This is the non-caramelised grape must obtained through dehydration of the preserved grape must, so that the reading at 20°C on the refractometer is not less than 50.9%.
This product is used to improve the organoleptic characteristics of table wines and comes exclusively from vine varieties authorised for the production of such wines – enabling the use in wines of the highest quality.
Desulphurised Grape Musts
A product obtained through the desulphurisation of must to which sulphur dioxide had been previously added to inhibit fermentation. It is used to sweeten wines and as the basis for the production of sparkling wines and spumante.
Caviro has been producing Grape Sugar in a liquid form since 1980, guaranteeing the highest quality and attention to detail in selecting the raw materials and in the implementation of its production techniques.
It is entirely natural, colourless and odourless and, for the end user sector, can be produced in the following varieties.
Deionized Grape Juice Concentrate (food sector)
It contains about 50% fructose and 50% glucose and is obtained through a process similar to the one used to produce concentrated rectified must.
Its natural aroma and taste make it most appropriate to be used as a sweetener in the food industry and to meet the increasing demand of the modern consumer, who wishes to eat natural and healthy food (beverages, ice cream, yogurts, jams, pickled vegetables, baked products).
Grape sugar is available also in organic version.
Natural Tartaric Acid
from natural preservative to cement for plastering
Set up in Treviso in the 1920’s, Tartarica Treviso – as it has been known since 1973 – is one of the world’s longest established producers of Natural Tartaric Acid and one of the most recognised on a global level.
The Caviro Group bought a majority stake in Tartarica Treviso in 1989 and then the remainder of the shares in 2000. In 2008, Tartarica Treviso was incorporated by way of a merger into Caviro Distillerie.
The quality of the Natural Tartaric Acid produced has always been one of Caviro’s triumphs, so much so that an increasing number of clients operating in the most demanding sectors purchase it from us.
Our production of Natural Tartaric Acid supplies a wide range of industrial sectors including:
- the Food Sector: where it is used as an acidifier and natural preservative, as an emulsifier in the bread making industry and as an ingredient for biscuits, sweets, jellies, jams and fizzy drinks. In the oenological sector, it is used to adjust the naturally occurring acidity in wine.
- the Pharmaceutical Sector: where it is used as an excipient and co-adjuvant for active ingredients, in the preparation of syrups, capsules and effervescent granules, as well as in products of a more limited use – but ones that are highly specialised – such as slow-release dressings, drugs for heart disease patients, etc.
- the Chemical Industry: where it is used for cosmetic purposes as a component of creams and powders; in the production of surfactants – as well as in electronics, printing etc.
- the Construction Industry:in the production of gypsum plaster and cement for plastering.
Enocyanine and Grape Seeds
Caviro seek to put all by-products of winemaking to the best use possible.
To this end, specific modern departments within our company are specialised in the extraction of enocyanine and grape seeds.
Enocyanine is extracted from the skins of red grapes and is the natural pigment of the anthocyanin group that is mostly used in the food sector, where it has the common name of E163.
Separated from grape skins and stalks at specific stages during the transformation cycle, grape seeds are a useful versatile product from which the following precious substances can be extracted:
- polyphenols, natural anti-oxidants used in the pharmaceutical, nutraceutical, food and cosmetic sector.
- oil:favoured in modern food culture as it is high in polyunsaturates that are by far superior to all other vegetable oils.
The leading companies in the herbal extraction industry, both in Italy and abroad, have long been satisfied clients of Caviro.
Calcium Tartrate is obtained through the processing of wine lees and is the starting material for the production of a very versatile natural organic acid – Tartaric Acid – of which Caviro is one of the leading producers in the world.
Composted Mixed Soil Improvers
The technology developed by Caviro allows, through a process of natural bio-oxidation, to transform biomass into a stable organic and rich matter: compost.
Marketed under the ECONAT brand, Caviro’s compost is a natural organic soil improver – high in nitrogen, phosphorus and potassium – this soil supplement restores the organic and stabilised substances to the soil impoverished by the over use of chemical fertilisers, thereby allowing the return to fertility on a medium-long term period and the reduction of pollution caused by the massive use of synthetic fertilisers.
Grape Juice Concentrates
Grape juice concentrates are used in the production of food and beverages. Caviro can customise the product in terms of density, acidity, colour and flavour – according to the client’s specifications.
CAVIRO is CSQA certified and is one of the leaders in the production of Cooked Musts used in balsamic vinegars of Modena PGI and of Concentrated Grape Musts used in general sauce dressings.
CAVIRO can supply White Grape Juice Concentrates in standard version, or made to order for the client.
All our products can be loaded in tanks and/or flexitanks, or packed in 1.000 kg container.
Caviro is focused on continuing to reduce its energy consumption and to minimizing its environmental impact and carbon footprint.
Caviro uses a thermo-electric power plant that uses solid fuels (food waste and lignocelluloses biomass), as well as biogas (produced from waste and water treatment) and methane, to produce steam at high pressure and temperature, equipped with two turbo alternators for the production of electricity.
The electricity generated allows Caviro almost total independence from reliance on the national grid, while in terms of heat production the company is already completely self-sufficient.