The Cavrara grape is an indigenous variety from Veneto, specifically from the Alto Vicentino area. The first mentions of a wine called “Cavraio” produced in this area date back to the 1700s. The “Cavrare” (there are several varieties, each with local names such as Cavrara di Monte, Cavrara del picciuolo verde, Cavrara della Madonna) are reported as early as the early 1800s in the northern part of the province of Vicenza, between Bassano and Marostica. At the beginning of the following century, the Cavrara grape was also found in the provinces of Padua and Treviso. Since the post-World War II period, the cultivation of these vines has gradually declined, mainly due to its inconsistent productivity. Today, it is unfortunately on the brink of extinction, despite producing wines with interesting qualitative characteristics.

The cluster of the Cavrara grape is medium-large, pyramidal, and winged, not particularly compact or sparse. The berries are medium-sized, with thick, dark blue skin. Cavrara is a grape variety resistant to diseases (except downy mildew) and sensitive to spring frosts. The wine obtained from vinifying Cavrara as a single varietal is dark ruby in color, with intense fruity aromas (blueberry and raspberry) and good levels of alcohol and acidity, although not particularly structured.