The UNESCO World Heritage site describes the Dolomites as “some of the most beautiful mountain landscapes anywhere”. These cool, mineral-rich slopes form several fruitful valleys are often terraced into apple orchards and vineyards. Lagaria is nestled in one of these valleys – Val Lagarina – and is an ultramodern winery. You know the Lagaria range must be special just by visiting the winery itself. It is so spotless you could eat off its floors and is superbly equipped. It also boasts some of the finest professionals in the region. As you walk through the vineyards taking in the fresh mountain air with the warm soil beneath you cooling down during breezy nights, you realize the crisp aromas of apples, pears and white flowers have nourished every single grape, finding their way into each Lagaria bottle. All of the wines are styled by the brilliant winemaker Franco Bernabei. Starting with the 2013 vintage, they sport a sizzling new look by one of Italy’s most exciting illustrators, Stefano Riboli.
AGE OF VINES
5-24 years old
Southwest-facing vineyards of the Lagarina Valley, south of Trento and northeast of Lake Garda. With a privileged position in the valley, the vineyard enjoys warm air currents from the lake and cold ones from the Dolomites, which translates into great day/night temperature swings and thus intense aromas. The soil is clayey to cool, calcareous/sandy; vines are 5-25 years old. The altitude is 656-1,640 feet above sea level.
VINIFICATION AND AGING
Whole bunches are soft-pressed without prior crushing. Selected yeast is added to the must and fermentation begins at 14-15°C (57.2-59°F) in stainless steel tanks. This youthful wine ages a few months on fine lees, with regular bâtonnage, and is prepared for bottling in early spring.
Straw yellow in color, pleasant floral and fruity aromas of apple, apricot and pear. Medium-bodied, with refreshing fruit, distinct character and balance.
Best served at 10-12° C (50-53.6° F). Pairs well with fish, especially salmon, halibut and swordfish; also pasta and white meat. The winemaker suggests fried fish, seafood, fowl and typical Mediterranean pasta and risotto dishes.
A sample vintage would feature 12.5% alcohol by volume, dry extract: 20 g/l; total acidity: 5.4 g/l; residual sugar: 2.5
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