The alluvial soils that cover the Bolzano district of Gries have always been the ideal location for cultivating the autochthonous Lagrein vine, as written sources dating back to 1379 testify. Destemming of the bunches and subsequent slow fermentation at controlled temperature and delicate handling of the must in stainless steel tanks. Malolactic fermentation and aging for 12 months, partly in large wooden barrels (50%) and partly in barriques (50%). For the aging in barriques, one third of them are used in new barrels. Assembly three months before bottling. With this type of refined processing, Lagrein Gries is distinguished by its aromas of wild berries, but also by its noble aromatic notes and a full and balanced body. An exciting, rich, complex wine, suitable for important occasions.
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