La Vis
Chardonnay 2024
| Denomination | Trentino DOC |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Area | Trentino Alto Adige (Italy) |
| Grape varieties | 100% Chardonnay |
| Aging | On lees for about 5/6 months before bottling. |
| Year | 2024 |
| Product name | Chardonnay 2024 |
| Color | Straw yellow with green hues. |
| Perfume | Pleasant aroma with fruity notes of golden apple and pineapple. |
| Taste | The flavour is full and pleasantly harmonious. |
| Region | Trentino Alto Adige |
| Country | Italy |
Description
The Chardonnay of the La-Vis winery is produced in the province of Trento in the municipalities of Meano, the lower Cembra Valley, and in Lavis, the Avisio river in Trentino dialect, from which the agricultural cooperative takes its name. The winery bears not only the name of the municipality, where it traces its origins back to 1850, but also its connection with the territory and the ancient winemaking tradition. The logo is inspired by a decorative element that has always been present in the company; It represents a wooden bas-relief celebrating the foundation of the winery and 3 shields representing the 3 main municipalities: Lavis, Giovo and Meano.
The La-vis Chardonnay is produced only with grapes from the French grape of the same name, the result of a "zoning" project also known as "the right grape variety in the right place." This project, with the aim of finding the most suitable grape variety for each soil, was the result of a meticulous study of the characteristics and morphology of each soil and thanks to the drafting of the soil map in which the pedological characteristics were reported. Chardonnay is grown in sandy loam soil from fluvio-glacial sediments, thanks to its proximity to the Avisio River, which is particularly favorable for the production of elegant and fresh wines. Harvested in the first ten days of September, it receives a soft pressing to keep the grapes intact, and fermentation takes place at a controlled temperature of 20°C in stainless steel tanks after static decantation. Before bottling, it is left to age for a period of 5/6 months on the lees to gain structure and obtain a wine with a full-bodied and pleasantly harmonious flavor.
Details
Perfume
Color
Taste
Serve at:
10 - 12 °C.
Longevity:
03 - 05 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 Chardonnay 2024 |
|---|---|
| Type | White still |
| Denomination | Trentino DOC |
| Vintage | 2024 |
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Grape varieties | 100% Chardonnay |
| Country | Italy |
| Region | Trentino Alto Adige |
| Vendor | La Vis |
| Origin | Municipalities of Lavis, Meano and lower Valle di Cembra |
| Climate | Exposure and altitude: west, southwest; 370 m. a.s.l. |
| Soil composition | Franco-sandy, from fluvio-glacial porphyritic sediments. |
| Cultivation system | Guyot and Trentino simple pergola. |
| Plants per hectare | 5.000 vines/ha |
| Harvest | Manual harvesting in the first ten days of September |
| Fermentation temperature | 20 °C |
| Wine making | Soft pressing, static decantation of the must, fermentation at controlled temperature (20° C) in stainless steel tanks. |
| Aging | On lees for about 5/6 months before bottling. |
| Allergens | Contains sulphites |