Description
The Selections of Cantina Lavis are the result of the 'zoning' project that has guided the winery's production philosophy for more than 30 years. Only selected areas, highly vocated vineyards and production excellence give life to unique wines. This Cabernet Sauvignon expresses the best interpretation of the cultivations of Lavis and Pressano, classic areas for this vine.
Details

Perfume

Color

Taste
Serve at:
16 - 18 °C.
Longevity:
10 - 15 years
Decanting time:
1 hour

Pairings
- Start up year: 1948
- Oenologist: Ezio Dallagiacoma, Marco Sartori
- Bottles produced: 2.000.000
- Hectares: 400
The logo takes inspiration from a decorative element that has always been present in the company and bears a highly symbolic value: a wooden bas-relief celebrating the founding of the winery in 1948 which represents the coats of arms of the municipalities of Lavis, Giovo and Meano, the very first protagonists in the association’s establishment. A timeless brand of great strength that puts the Winery and its founding values at the centre: cooperation, history and the bond with the territory.
The Lavis wine-makers cooperative traces its origins to 1850, when the Cembran family built the initial core of the current production unit. It was officially formed in 1948 by 14 independent wine-makers and grew in the years that followed, due partly to acquisitions of other producers, including mergers with the Salorno Cooperative of South Tyrol in 1969 and Cantina Sociale di Cembra in 2003. Read more


Name | La Vis Cabernet Sauvignon Codros 2019 |
---|---|
Type | Red still |
Denomination | Trentino DOC |
Vintage | 2019 |
Size | 0,75 l |
Alcohol content | 13.5% by volume |
Grape varieties | 100% Cabernet Sauvignon |
Country | Italy |
Region | Trentino Alto Adige |
Vendor | La Vis |
Origin | Towns of Lavis, Village of Pressano (Trento). |
Climate | Altitude: 380 m. a.s.l. Exposure: West. |
Soil composition | Clayey loam, well-drained, fertile and deep. |
Cultivation system | Trellised "pergola" system. |
Plants per hectare | 5,000. |
Harvest | By hand, the second decade of October. |
Wine making | Fermentation at a controlled temperature in stainless steel tanks. |
Aging | Malolactic fermentation and ageing in French oak barriques for about 18 months before bottling. Bottle ageing for at least 10 months. |
Allergens | Contains sulphites |