Description
Selections from Cantina Lavis stem from the “wine zoning project” that has represented the company’s underlying philosophy for over 30 years. These unique wines are products of excellence grown in selected areas in particularly suitable vineyards. This Sauvignon is the best expression of the typical zones where these vines are grown.
Awards
Details

Perfume

Color

Taste
Serve at:
12 - 14 °C.
Longevity:
05 - 10 years

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 Sauvignon Vich 2020 |
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Type | White still |
Denomination | Vigneti delle Dolomiti IGT |
Vintage | 2020 |
Size | 0,75 l |
Alcohol content | 13.5% by volume |
Grape varieties | 100% Sauvignon |
Country | Italy |
Region | Trentino Alto Adige |
Vendor | La Vis |
Origin | Lavis (Trento). |
Climate | Altitude: 400-500 m. a.s.l. Exposure: West, South-West. |
Soil composition | Sandy loam on porphyritic lithology and structured clayey soils. |
Cultivation system | Guyot and simple "trellised" pergola system. |
Plants per hectare | 4,500-5,500 vines/hectare |
Harvest | By hand, the third decade of September. |
Wine making | Soft pressing, fermentation in stainless steel tanks and French oak tonneaux. |
Aging | On the lees for about 10 2 months before bottling, and further ageing in the bottle for at least 6 months. |
Year production | 4000 bottles |
Allergens | Contains sulphites |