| Histoire |
Lafóa: from a pilot vineyard to excellent wines Lafóa is a byword for the beginning of the Alto Adige quality initiative and the pioneering work of the Cantina Colterenzio in the 1980s. At the time, the wine pioneer Luis Raifer not only planted new grape varieties on his vineyard named Lafóa, but at the same time introduced new quality standards: less yield for better grapes and better wines. It was exactly on this pilot vineyard that the “Lafóa idea” was born: the introduction of new quality standards that until this very day meet with the winegrowers and staff of Cantina Colterenzio. Lafóa stands for full-bodied white and red wines that are nonetheless very elegant and have great aging potential. |
| Climat |
The microclimate is cool, with striking contrasts between day and night time temperatures. Selected vineyards at an altitude of approx. 400-550 m. a.s.l. |
| Composition du sol |
A very dry site, medium-structure morainal soils with a sand and gravel composition. |
| Système d'élevage |
Old espalier-trained vines. |
| Vinification |
Grapes are pressed without being destemmed; fermentation takes place in a combination of new and used oak barriques, where partially malolactic fermentation also takes place. |
| Affinage |
The wine refines on its fine lees for 10 months, and regular battonage is carried out. Further 6 months of bottle-aging before release. |
| À déguster avec |
This full-bodied wine is perfect on its own, but an incredible complement to rich fish dishes such as poached skate with mint cream sauce, Dover sole, Cicatelli pasta with fresh crab, stirfried scallops with ginger and the perfect partner to chicken and veal. |