Description
Still red wine from Trentino-Alto Adige, 13% ABV, produced by Girlan. 100% Lagrein, 0.75L bottle, 2023 vintage. The Girlan Winery, founded in 1923, is a benchmark for the production of high-quality wines. The warm, deep, sandy soils found in the Bassa Atesina area are ideal for Lagrein. Destemming and slow fermentation of the must at a controlled temperature in stainless steel tanks. Malolactic fermentation takes place in large oak barrels and concrete vats for at least eight months. Lagrein has a fine and pleasant aroma reminiscent of violets. The flavor is full-bodied, velvety, and slightly tart.
Details
Perfume
Taste
Serve at:
14 -16 °C.
Longevity:
10 - 15 years
Decanting time:
1 hour
Pairings
- Start up year: 1923
- Oenologist: Gerhard Kofler
- Bottles produced: 1.350.000
- Hectares: 220
Today, about 200 greatly committed and motivated winegrowers and their families farm an area covering about 230 hectares of vineyards in the best production areas of Oltradige and Bassa Atesina. Our enologist, Gerhard Kofler, keeps in close personal contact with the winegrowers and provides his professional advice during the growing season. This beneficial exchange of expertise sets the foundations for producing highest quality wines. The wines are among the most awarded in the region and available in more than 40 countries worldwide. Read more
| Name | Girlan Lagrein 2023 |
|---|---|
| Type | Red still |
| Denomination | Alto Adige DOC |
| Vintage | 2023 |
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Grape varieties | 100% Lagrein |
| Country | Italy |
| Region | Trentino Alto Adige |
| Vendor | Girlan |
| Origin | Cornaiano (BZ) |
| Soil composition | Sandy, warm and deep soils such as we find in the Bassa Atesina are ideal for Lagrein. This indigenous grape variety is widespread in the Adige Valley and the Bassa Atesina. |
| Harvest | The grapes are harvested by hand in small containers for transport to the winery. |
| Wine making | Destemming and slow fermentation of the must at controlled temperature in stainless steel tanks. |
| Aging | Malolactic fermentation in large oak barrels and cement vats for at least eight months. |
| Total acidity | 5.0 gr/L |
| Residual sugar | 3.5 gr/L |
| Allergens | Contains sulphites |

