Colterenzio
Sauvignon Blanc Lafoa 2024
| Denomination | DOC Alto Adige Sauvignon |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Area | Trentino Alto Adige (Italy) |
| Grape varieties | 100% Sauvignon |
| Aging | Brief maceration; fermentation of the must partly in stainless steel and partly in barrique (only the portion in barrique undergoes malolactic fermentation); maturation for about 8 months on fine lees, then blending and bottling; further maturation in bottle for about 6 months. |
- Origin: 100% Sauvignon Blanc, Alto Adige DOC, from the vineyards of Cornaiano.
- Vinification: fermented in steel and barrique, aged for 8 months on fine lees.
- Aroma: notes of elderflower, acacia, sage, citrus and hints of wood.
- Taste: fresh and creamy, pronounced balanced acidity and a persistent finish.
- Pairings: at 12-14 °C it is ideal with sushi, fish, white meats and fresh cheeses.
Description
What kind of wine it is
Colterenzio Sauvignon Lafòa is a still white wine from Alto Adige, made exclusively from Sauvignon Blanc grapes. On the palate, it stands out for its measured balance between fruit and a distinct acidic structure, offering a creamy texture and a persistent finish. The bouquet reveals clear notes of elderflower, acacia blossom and sage, wrapped in elegant woody nuances. This moderately aromatic profile pairs beautifully with fish dishes, sushi or meals based on aromatic herbs.
Where it comes from
The grapes ripen in the hillside vineyards of Cornaiano, a dry-climate area in the province of Bolzano. The vines sink their roots into moraine-origin soils, composed mainly of sand and gravel. This terroir, combined with historic plots with low yields, promotes a high degree of aromatic precision. The interplay between microclimate and geology gives the wine a solid structure, capable of supporting remarkable evolution and ensuring optimal ageing over time.
How it is produced
Production begins with a brief maceration followed by pressing of the fully ripe bunches. Fermentation of the must takes place half in steel tanks and half in small barrels, where malolactic fermentation also occurs for a well-balanced wood influence. The wine matures for about eight months on fine lees, gaining depth of flavour. Finally, after the blend of the two batches and bottling, a further six months' rest in glass perfects its structural balance.
History and Curiosities
Since 1960, Colterenzio has cultivated excellence in Alto Adige, making the Sauvignon Blanc Lafòa an icon of refinement. Born from a pilot vineyard with low yields situated on sandy moraine soils, this wine is the expression of a unique territory with a dry climate. The winery's commitment, crowned by the Tre Bicchieri from Gambero Rosso, is reflected in its masterful structure. An extraordinary label, capable of stirring emotion from the very first sip and destined to evolve magnificently over time, confirming its exceptional aptitude for ageing.
Tasting notes
Perfume
Color
Taste
Serve at:
12 - 14 °C
Longevity:
05 - 10 years
- Start up year: 1960
- Oenologist: Martin Lemayr
- Bottles produced: 1.900.000
- Hectares: 300
It was in the 1980s, South Tyrol was primarily a red-wine region, and the quality was run-of-the-mill. Raifer, a winegrower himself, recognised the potential of South Tyrol as an outstanding winegrowing region: The terroir was cheap, sufficient vineyard area was available and the winegrowers were hard-working and skilled. His first step in his vineyard, "Lafóa", a sunny mountain slope behind the Colterenzio cellar, was to replace the Vernatsch vines with Cabernet Sauvignon grapes, and, later, Sauvignon Blanc. He also brought in new quality standards: Lower yield for higher-quality grapes and higher-quality wines. It was on this pilot vineyard slope that, with both Cabernet Sauvignon and Sauvignon, the new quality standard measures were introduced.
This quality philosophy extended its reach to all members of the cooperative: new grape varietals were experimented with, and quality groups created. Today, the members and workers at the cellar are committed to working in line with this model throughout the entire winegrowing area, the cellars and for all wines.
The 300 partner winegrowers of the Colterenzio winery are the backbone of the company. They work year-round on their wine hills with their families in order to supply us with top-quality wine grapes in autumn. Read more
| Name | Colterenzio Sauvignon Blanc Lafoa 2024 |
|---|---|
| Type | White still |
| Denomination | Alto Adige DOC |
| Vintage | 2024 |
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Grape varieties | 100% Sauvignon |
| Country | Italy |
| Region | Trentino Alto Adige |
| Vendor | Colterenzio |
| Story | History and Curiosities Since 1960, Colterenzio has cultivated excellence in Alto Adige, making the Sauvignon Blanc Lafòa an icon of refinement. Born from a pilot vineyard with low yields situated on sandy moraine soils, this wine is the expression of a unique territory with a dry climate. The winery's commitment, crowned by the Tre Bicchieri from Gambero Rosso, is reflected in its masterful structure. An extraordinary label, capable of stirring emotion from the very first sip and destined to evolve magnificently over time, confirming its exceptional aptitude for ageing. |
| Origin | Vineyards on the hills near Cornaiano (Bolzano), by Girlan |
| Soil composition | Sandy and gravelly soils of morainic origin; rather dry area |
| Yield per hectare | 45 hl/ha |
| Production technique | Short maceration; pressing of the grapes; fermentation of the must half in stainless steel and half in barrique; malolactic fermentation only for the portion in barrique; ageing for about 8 months on fine lees; blending and bottling; further ageing in bottle for about 6 months |
| Wine making | Short maceration; pressing of perfectly ripe grapes; fermentation of the must half in stainless steel and half in barriques; malolactic fermentation only for the portion in barrique; ageing for about 8 months on fine lees, then blending and bottling; further ageing in bottle for about 6 months. |
| Aging | Brief maceration; fermentation of the must partly in stainless steel and partly in barrique (only the portion in barrique undergoes malolactic fermentation); maturation for about 8 months on fine lees, then blending and bottling; further maturation in bottle for about 6 months. |
| Total acidity | 6.0 gr/L |
| Residual sugar | 2.7 gr/L |
| Dry extract | 19.6 gr/L |
| Allergens | Contains sulphites |