Pinot Grigio Vigneti delle Dolomiti IGT

UNESCO has called the Dolomites – where Lagaria is made – the “home of the most beautiful mountain landscapes anywhere.” These cool, mineral-rich slopes form various, lush valleys with terraced landscapes and tidy rows of apple orchards and vines. Lagaria specifically comes from the Val Lagarina, which overlooks Trento, the region’s capital. The grapes benefit from the crisp, pristine mountain air and gentle breezes, as well as the diurnal temperature changes, which favor slow ripening and an intense aromatic profile. The entire range is styled by Franco Bernabei.


Wine exported to

Hong Kong, Bermuda, Canada, USA, Singapore, Puerto Rico

Grape Varieties:

100% Pinot Grigio

Fermentation container:

Stainless steel

Length of alcoholic fermentation:

10 days

Type of yeast:

Selected yeast

Fermentation temperature:

15-17 °C (59-62.6 °F)

Malolactic fermentation:

No

Fining agent:

Bentonite

Aging containers:

Stainless steel

Bottling period:

Spring

Aging before bottling:

A few months on itse fine lees

Closure:

Screwcap

Organic:

No

Vineyard location:

Surrounded by the Dolomites, the vineyards are situated in Northern Italy, in the area of the provinces of Trento and Bolzano;

Soil composition:

Calcareous clay and sand

Vine training:

Guyot and Pergola trentina

Altitude:

200-500 (656-1,640 feet) above sea level

Vine density:

3,500 - 4,000

Yield:

6.6 per vine

Exposure:

Southwestern

Age of vines:

5-25 years old

Time of harvest:

Early September

Total yearly production (in bottles):

96,000 bottles

Tasting notes:

Straw yellow in color, clear-cut and delicate on the nose, with scents of acacia flowers, minerals and pear. The fresh natural acidity.

Serving temperature:

Best served at 10-12 °C (50- 53.6 °F).

Food pairings:

Excellent as an aperitif, it is an excellent partner for fish, white meat and light meals in general.

Aging potential:

1-2 years

Alcohol:

12,5% alcohol by volume, dry extract: 20,21 g/l, total acidity: 5.25 g/l; residual sugar: 1.5 g/l; pH 3.38

Winemaker:

Franco Bernabei