Colterenzio
Cabernet Sauvignon Lafoa Riserva 2022
| Denomination | DOC Alto Adige Cabernet Sauvignon |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Area | Trentino Alto Adige (Italy) |
| Grape varieties | 100% Cabernet Sauvignon |
| Aging | Malolactic fermentation and ageing for 18 months in new and used oak barriques, followed by careful filtration before bottling. |
- Grape variety and designation: 100% Cabernet Sauvignon, Alto Adige DOC Riserva 2022
- Cornaiano vineyards: 430 metres, sandy and gravelly soils of morainic origin
- Aged in wood: 18 months in oak barriques, both new and used
- Aromatic profile: notes of blackcurrant, blackberry, dark chocolate, marzipan and vanilla
- Serving and pairings: decant for 1 hour; serve at 16–18°C with red meats and game
Description
What kind of wine is it
The Cabernet Sauvignon Lafòa Riserva from Colterenzio is a structured red wine, a true expression of the Alto Adige denomination. Made exclusively from Cabernet Sauvignon grapes, it offers an intense, full-bodied and enveloping sip. Its aromatic profile stands out for its scents of blackberry and blackcurrant, enhanced by elegant hints of marzipan, vanilla and dark chocolate, thanks to ageing in oak barrels. On the palate, it displays compact and velvety tannins, capable of delivering a remarkably persistent taste, perfect for complementing roasts, game and mature cheeses.
Where does it come from
The Cabernet Sauvignon vineyards are located in Cornaiano, in the heart of Alto Adige, at an altitude of 430 metres above sea level. This sunny area is characterised by a mountain microclimate and sandy, gravelly soils of morainic origin. This well-drained soil, together with low yields per hectare, allows the grapes to achieve excellent concentration. These conditions ensure the clarity of the aromas and an excellent ageing potential.
How is it produced
After a careful manual harvest, the bunches undergo fermentation on the skins with regular pumping over. This is followed by a prolonged maceration to extract depth and structure, before the start of malolactic fermentation. The wine matures for eighteen months in new and used oak barrels, a crucial step to refine the tannic texture and add complexity to the bouquet. The process concludes with careful filtration before bottling.
History and Curiosities
Founded in 1960, the Colterenzio winery has established Lafòa as the absolute benchmark label for the Alto Adige DOC. This prestigious red originates from the vineyards of Cornaiano, cultivated according to the principles of integrated viticulture which protects the environment also through the use of solar energy. The harvest, strictly carried out by hand, ensures exceptional quality. The outstanding 2022 vintage boasts significant international accolades, including 91 points from Vinous and Wine Spectator, offering an experience that combines nature and pure elegance.
Awards
-
2022
3One of the most prestigious wine guides in Italy.
-
2022
91/100
Vinous is the online guide from Antonio Galloni, one of the world's leading wine connoisseurs.
-
2022
3Italian Sommelier Association (AIS) guide
-
2022
91/100
Wine spectator is the most influential wine guide on the internet.
Tasting notes
Perfume
Color
Taste
Serve at:
16 - 18 °C
Longevity:
10 - 15 years
Decanting time:
1 hour
- 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 Cabernet Sauvignon Lafoa Riserva 2022 |
|---|---|
| Type | Red still |
| Denomination | Alto Adige DOC |
| Vintage | 2022 |
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Grape varieties | 100% Cabernet Sauvignon |
| Country | Italy |
| Region | Trentino Alto Adige |
| Vendor | Colterenzio |
| Story | History and Curiosities Founded in 1960, the Colterenzio winery has established Lafòa as the absolute benchmark label for the Alto Adige DOC. This prestigious red originates from the vineyards of Cornaiano, cultivated according to the principles of integrated viticulture which protects the environment also through the use of solar energy. The harvest, strictly carried out by hand, ensures exceptional quality. The outstanding 2022 vintage boasts significant international accolades, including 91 points from Vinous and Wine Spectator, offering an experience that combines nature and pure elegance. |
| Origin | Cornaiano (BZ) |
| Climate | Mountain microclimate |
| Soil composition | Fairly dry area with sandy and gravelly soils of morainic origin. |
| Yield per hectare | 35 hl |
| Fermentation | 10 days |
| Production technique | Fermentation on the skins with pumping over the cap and maceration; malolactic fermentation and ageing in new and used oak barriques |
| Wine making | Fermentation on the skins for 10 days with careful pumping over of the cap, followed by maceration for 10–14 days; undergoes malolactic fermentation and matures for 18 months in new and used oak barriques, then is carefully filtered before bottling. |
| Aging | Malolactic fermentation and ageing for 18 months in new and used oak barriques, followed by careful filtration before bottling. |
| Total acidity | 4.9 gr/L |
| Residual sugar | 2.5 gr/L |
| Dry extract | 29.0 gr/L |
| Allergens | Contains sulphites |