Description
Lagrein, which has been present in our valleys for more than 70 years, has now become naturalised in Trentino, coming from neighbouring South Tyrol. Specifically, Lagrein La Vis is produced on the hillsides of the municipality of Lavis, on the warmest and best exposed to the sun, characterised by clayey and sandy sediments, deep and moderately fertile.
Details
Perfume
Color
Taste
Serve at:
14 -16 °C.
Longevity:
05 - 10 years
Decanting time:
1 hour
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 Lagrein 2024 |
|---|---|
| Type | Red still |
| Denomination | Trentino DOC |
| Vintage | 2024 |
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Grape varieties | 100% Lagrein |
| Country | Italy |
| Region | Trentino Alto Adige |
| Vendor | La Vis |
| Origin | Pressano and Sorni hills in the municipality of Lavis (TN) |
| Climate | Altitude: 250-400 m. a.s.l. Exposure: West. |
| Soil composition | Franco, originating from landslide material of siltstone composition. |
| Cultivation system | Simple bower. |
| Plants per hectare | 5000 |
| Harvest | Manual harvesting in the first ten days of October. |
| Wine making | Temperature-controlled fermentation in stainless steel tanks, static decantation of the wine. |
| Aging | Matured in cement vats and a small part in oak casks for about 5/6 months before bottling. |
| Allergens | Contains sulphites |

