Features
Name:
Lagrein Alto-Adige DOC 2022
Terrain:
Sandy, warm and deep soils
Winery
On the Monte di Mezzo, not far from Bolzano and Lake Kaltern in Cornaiano, formerly called Girlan, stands the Girlan winery. It was founded in 1923 by 23 winegrowers and today has as many as 200 members spread over a vineyard growing area of 220 hectares, in the best production areas of Oltradige and Bassa Atesina at altitudes ranging from 450 to 500 meters between San Michele and the Plain of'Adige . 1980 the Girlan Winery increasingly focused on the Pinot Noir grape variety and first launched the Trattmannhof Mazon Pinot Noir. In '75 pioneer Hartmuth Spitaler recognizes the unique potential of the Gschleier subzone and produces a Vernatsch exclusively from this subzone for the first time. In addition, a close collaboration is established with the'artist Paul Flora regarding label design. Girlan's philosophy is on the one hand to revalue the ancient South Tyrolean grape varieties (Vernatsch, Pinot Blanc and Pinot Noir) and on the other hand to create wines with character from international grape varieties (Chardonnay and Sauvignon), while still tying them to the terroir. All this while respecting the times dictated by nature, with sustainable farmingThe wines are among the most awarded in the region and available in more than 30 states.
Description
Grirlan winery's Lagrein is part of the "Classics" line. This native grape variety is widespread in the Adige Valley and is grown on sandy, warm and deep soils as we find them in the Bassa Atesina with the vineyards of Corniano and Egna. The choice of maturation in large wood and cement highlights the more sincere face of Lagrein, oriented to enhance above all its varietal aromas. An immaculate, fruity and full-bodied wine.
Organoleptic characteristics:
Intense ruby red color. Fine and pleasant floral aromas reminiscent of violets, which give way to aromas of plum and underbrush, with nuances of sweet and spicy spices. The taste is full, velvety and slightly tart.
Storage time:
2-5 years old
Vinification
Destemming and temperature-controlled fermentation in steel vats. Malolactic fermentation and subsequent maturation in large oak barrels and cement vats for at least five months.
Acknowledgements
