8 Months, 12 Months
|Organic & Biodynamic||
|Food & Wine Matching||
Aged Cheese, Beef, Beef Carpaccio, Blue Cheese, Cheese, cured meat, Game (Deer – Venison), Gorgonzola, Lamb, Lean fish, Light smoked Fish, Light Starters, Mature and hard cheese, Meats, Parmigiano Reggiano, Pizza, Red meat, Rich meat Casseroles, Sausages, Typical Italian Pasta e Fagioli soup (Pasta and Beans), Veal
Lagrein – Tenuta La Ca’
Manual harvesting in boxes, selection of bunches first and then berries, destemming, integral fermentation of whole grapes and about 15% of whole bunches in steel vats. Pressing with a press.
Aging in first passage oak tonneau for 12 months, second aging of the entire mass in French oak barrels for 8 months.
Violet, blackberry, tobacco and spices invade the nose, followed by a broad but not opulent palate with a cocoa finish. A persistent sip, with strong but not aggressive tannins and an acidic and savory finish.