Cavit
Lagrein Trentino 2023
Other years:
2022| Denomination | DOC Trentino Lagrein |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Area | Trentino Alto Adige (Italy) |
| Grape varieties | 100% Lagrein |
| Aging | At the end of alcoholic fermentation, it is placed in barriques where malolactic fermentation takes place, after which it completes its wood ageing; before bottling, it undergoes further ageing in small oak barrels. |
| Other years | 2022 |
- Designation: Trentino DOC wine from Lagrein grapes, 2023 vintage
- Aromas: Raspberry, redcurrant, blackberry and subtle notes of vanilla
- Palate: Full-bodied structure, delicate tannins, freshness and a persistent finish
- Vinification: Fermentation in stainless steel, malolactic fermentation and ageing in oak
- Serving: 16–18°C; ideal with meat sauces and chicken cacciatore
Description
What type of wine it is
Cavit's Bottega Vinai Lagrein is a Trentino Denominazione di Origine Controllata red wine, produced from Lagrein grapes vinified in steel and aged in oak barrels. In the glass, it presents a very intense ruby red colour, revealing a clear bouquet of raspberry, redcurrant, and blackberry, enriched by elegant hints of vanilla. On the palate, it offers a full and lively structure, supported by soft tannins in perfect harmony with a measured freshness, leading to a persistent finish. This balanced complexity makes it ideal for accompanying meat-based first courses and savoury preparations such as chicken cacciatore.
Where it comes from
Lagrein grapes grow on the foothill belts of the Adige Valley and Vallagarina, including the alluvial fans of Besenello. The vineyards sit on glacial and morainic terraces with brown, gravelly, and well-drained soils, which in Vallagarina become calcareous and rich in clay. The environment benefits from a sub-continental climate with significant temperature variations between day and night. The constant influence of the Ora del Garda breeze ensures slow ripening of the bunches, allowing for an optimal accumulation of all aromatic substances.
How it is produced
The red vinification process takes place in small stainless steel tanks at a controlled temperature. This phase ensures a long maceration on the skins, essential for extracting colour and defining the structure. Subsequently, the wine is transferred to small oak barrels where it undergoes malolactic fermentation and continues its maturation. Careful ageing in wood allows the tannins to be smoothed and the entire flavour profile to be made harmonious, resulting in a sip with a clear, precise, and pleasantly persistent character.
History and facts
Cultivated since the 16th century by the Benedictine Fathers, the native Lagrein grape variety is a flagship of Cavit's Bottega Vinai range. Its deep connection with the Trentino region suggests that the name itself derives from the Vallagarina valley. In autumn, the leaves take on evocative reddish-brown hues, while rigorous yields of 50 hectolitres per hectare guarantee excellent aromatic concentration. This ancient tradition gives life to an award-winning red wine, globally recognised with gold medals and prestigious international trophies.
Tasting notes
Perfume
Color
Taste
Serve at:
16 - 18 °C
Longevity:
05 - 10 years
Decanting time:
1 hour
- Start up year: 1950
- Oenologist: Paolo Turra, Guido Mattiello, Fabrizio Marinconz, Andrea Faustini
- Hectares: 6.350
The image that best represents Cavit, a large co-operative composed of a large number of small wineries, is that of the vine that produces healthy grapes only if the roots and the other parts of the plant all perform their roles properly.
Created in 1950 to meet the needs of the winegrowers in the area to offer the very best quality and market their wines in a modern way, today Cavit represents over 4,500 winegrowers who are members of 11 cellars and 65% of the wine production in Trentino (around 5,700 ha). Cavit harvests, examines and selects its raw materials from the best produce of the cooperative member cellars, which undergoes strict controls at every stage: from refining to bottling.
Cavit today is one of the major companies in the wine business, operating successfully at national and international level.The headquarters in Ravina, where the production and logistics facilities are also located, house the Wine Cellar, Sparkling Wine Cellar and Wine Shop. Cavit also owns Maso Toresella, used for corporate entertaining, on Lake Toblino.
The following wines received awards at the National Wine Competition Rosé Rosé 2022
- TRENTODOC ALTEMASI ROSE' - ROSA D'ORO: score 94/100
- TRENTINO DOC SCHIAVA GENTILE BOTTEGA VINAI 2021 - ROSA D'ORO: score 92/100
The winning wines will be included in the Guide Rosé Rosé - Guide to Pink Drinking 2022. Read more
| Name | Bottega Vinai Lagrein Trentino 2023 |
|---|---|
| Type | Red still |
| Denomination | Trentino DOC |
| Vintage | 2023 |
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Grape varieties | 100% Lagrein |
| Country | Italy |
| Region | Trentino Alto Adige |
| Vendor | Cavit |
| Story | History and facts Cultivated since the 16th century by the Benedictine Fathers, the native Lagrein grape variety is a flagship of Cavit's Bottega Vinai range. Its deep connection with the Trentino region suggests that the name itself derives from the Vallagarina valley. In autumn, the leaves take on evocative reddish-brown hues, while rigorous yields of 50 hectolitres per hectare guarantee excellent aromatic concentration. This ancient tradition gives life to an award-winning red wine, globally recognised with gold medals and prestigious international trophies. |
| Origin | Foothill areas of the Adige Valley and Vallagarina, on the alluvial fans of Besenello |
| Climate | Sub-continental climate, with cold, frequently snowy winters and hot summers, with a significant diurnal temperature range; in the Vallagarina, the influence of the 'Ora del Garda' wind. |
| Soil composition | On the glacial or morainic terraces of the Adige Valley: brown soils, moderately deep, well-drained, with a gravelly-stony matrix. In Vallagarina: calcareous soils, well-structured and well-drained, rich in pebbles and with a moderate clay content. |
| Yield per hectare | 50 hectolitres per hectare |
| Fermentation temperature | 28–29 °C |
| Production technique | Traditional red vinification with fermentation at 28–29 °C and long maceration on the skins in small stainless steel tanks; subsequent malolactic fermentation in barriques and ageing in barriques and small oak casks. |
| Wine making | Traditional red wine vinification with fermentation at 28–29 °C and long maceration on the skins in small stainless steel tanks; subsequent malolactic fermentation in barriques and ageing in wood, with further maturation in small oak barrels. |
| Aging | At the end of alcoholic fermentation, it is placed in barriques where malolactic fermentation takes place, after which it completes its wood ageing; before bottling, it undergoes further ageing in small oak barrels. |
| Total acidity | 4.7 gr/L |
| Dry extract | 30.0 gr/L |
| Allergens | Contains sulphites |