Azienda 'L Lac
'L Lac Lugana 2023
Regular price
€14,50
List price:
Indicates the price of the product before the start of the promotion
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| Denomination | Lugana DOC |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Area | Veneto (Italy) |
| Grape varieties | 100% Trebbiano di Soave |
| Aging | The wine is left on his lees up to 4 months. |
Perfume
Color
Taste
Serve at:
12 - 14 °C.
Longevity:
05 - 10 years
Producer
Azienda 'L Lac
From this winery
Grandfather Luciano owned a campaign at the Frassino that was sold by his son Giulietto to expand the Prendina, today the Azienda Agricola 'LLAC is a micro vineyard on the shores of the Frassino lake in the heart of Lugana.
It is a single-product company Lugana, the position and the pedoclimatic characteristics of the vineyard justify a careful processing aimed at enhancing the identity of the area in purity.
Both for the small quantity and for the nature of the product it is addressed only to a few attentive to the real expressions of the denomination. Read more
It is a single-product company Lugana, the position and the pedoclimatic characteristics of the vineyard justify a careful processing aimed at enhancing the identity of the area in purity.
Both for the small quantity and for the nature of the product it is addressed only to a few attentive to the real expressions of the denomination. Read more
Fish
Shellfish
Cheese
| Name | 'L Lac Lugana 2023 |
|---|---|
| Type | White green still |
| Denomination | Lugana DOC |
| Vintage | 2023 |
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Grape varieties | 100% Trebbiano di Soave |
| Country | Italy |
| Region | Veneto |
| Vendor | Azienda 'L Lac |
| Origin | Custoza - Sommacampagna (VR) |
| Cultivation system | Double arched Guyot. |
| Plants per hectare | 6000 |
| Harvest | The harvest is strictly manual in cases of 200 kg, third week of September. |
| Fermentation temperature | 16 °C |
| Fermentation | 10 5 days. |
| Wine making | The manually harvested grapes are destalked and light pressed. The must, after natural sedimentation, is fermented for 10 5 days at 16 °C. |
| Aging | The wine is left on his lees up to 4 months. |
| Allergens | Contains sulphites |
