Cantina Terlano
Lagrein Gries Riserva 2023
| Denomination | DOC Alto Adige Lagrein Riserva |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Area | Trentino Alto Adige (Italy) |
| Grape varieties | 100% Lagrein |
| Aging | Ageing for 12 months: approximately 50% in large oak casks and 50% in barriques (one-third new), with final blending three months before bottling. |
- Identity: Still red Alto Adige DOC Riserva, 100% Lagrein, 2023 vintage.
- Intense aromas: Mineral and earthy notes, black cherry, blackberry, plum jam and spices
- Full and velvety taste: Refined tannins, good freshness and a long, savoury finish on the palate
- Vinification: Fermentation in steel, 12 months ageing (50% in large casks, 50% in barriques).
- Food pairings: Excellent with braised red meats, game and mature cheeses at 16-18 °C.
Description
Type of wine
Cantina Terlano's Lagrein Gries Riserva is a still red wine with a protected designation of origin that elegantly embodies the character of Alto Adige, thanks to a slow fermentation in stainless steel and ageing in barrels. In the glass, it stands out for its complex aromatic profile, where earthy and mineral notes blend with hints of black cherry, blackberry, and plum jam, enriched by dark chocolate and sweet spices. On the palate, it reveals a full and enveloping structure, supported by velvety tannins. The balance between fruit concentration and freshness leads the sip towards a long, savoury finish, ideal for braised meats, game, and matured cheeses.
Origin
The Lagrein grapes come from the historic district of Gries in Bolzano, an area of Alto Adige where the cultivation of this variety has been documented since the 14th century. The vineyards benefit from a continental climate that combines Alpine protection with Mediterranean influences, ensuring excellent diurnal temperature variations. Grown at an altitude of approximately 250 metres, the vines take root in sandy-clay alluvial soils, which are well-drained and rich in porphyry and quartz. This geology, combined with a slightly acidic pH, regulates the plants' vigour, promoting a superior phenolic concentration and giving depth of flavour to the harvest.
How it is produced
The process begins with a rigorous manual harvest and the destemming of the clusters. The must undergoes a slow fermentation in stainless steel, with gentle pump-overs that ensure a balanced extraction to preserve the varietal character. After malolactic fermentation, the wine ages for twelve months in oak barrels. This stage softens the tannins and enriches the spicy component without overpowering the fruit. The creation of the final blend takes place by combining the different batches three months before the end of the production cycle, to ensure perfect structural balance.
History and interesting facts
In the renowned Bolzano district of Gries, the fertile alluvial soils have been home to the native Lagrein grape since 1379. This exceptional Riserva from Cantina Terlano celebrates this historical heritage.
Tasting notes
Perfume
Color
Taste
Serve at:
14 -16 °C
Longevity:
10 - 15 years
Decanting time:
1 hour
- Start up year: 1893
- Oenologist: Rudi Kofler
- Bottles produced: 1.500.000
- Hectares: 190
| Name | Terlano Lagrein Gries Riserva 2023 |
|---|---|
| Type | Red still |
| Denomination | Alto Adige DOC |
| Vintage | 2023 |
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Grape varieties | 100% Lagrein |
| Country | Italy |
| Region | Trentino Alto Adige |
| Vendor | Cantina Terlano |
| Story | History and interesting facts In the renowned Bolzano district of Gries, the fertile alluvial soils have been home to the native Lagrein grape since 1379. This exceptional Riserva from Cantina Terlano celebrates this historical heritage. |
| Origin | Gries (Bolzano), South Tyrol, Italy |
| Climate | Continental with Alpine protection and Mediterranean influence; high diurnal temperature range |
| Soil composition | Alluvial, sandy-clay, well-drained, rich in porphyry and quartz rock, low in calcium carbonate, with a slightly acidic pH |
| Yield per hectare | 56 hectolitres per hectare |
| Production technique | Manual harvest with selection of the bunches; destemming; slow fermentation at controlled temperatures in stainless steel tanks with gentle stirring of the must; malolactic fermentation; ageing for 12 months (approx. 50% in large oak casks and 50% in barriques, one-third new) with final blending before bottling. |
| Wine making | Slow fermentation at a controlled temperature in stainless steel tanks with gentle stirring of the must; malolactic fermentation completed. Ageing for 12 months: approximately 50% in large oak casks and 50% in barriques (one third new), with final blending three months before bottling. |
| Aging | Ageing for 12 months: approximately 50% in large oak casks and 50% in barriques (one-third new), with final blending three months before bottling. |
| Total acidity | 4.5 gr/L |
| Residual sugar | 1.5 gr/L |
| Allergens | Contains sulphites |