Features
Name:
Laurin Lagrein Merlot DOC 2022
Terrain:
Sandy, warm and deep soils
Cellar
On the Monte di Mezzo, not far from Bolzano and Lake Kaltern in the village of Cornaiano, formerly called Girlan, stands the Girlan winery. It was founded in 1923 by 23 winegrowers and today has as many as 200 members spread over a vineyard cultivation area of 220 hectares, in the best growing areas of the Oltradige and Bassa Atesina at altitudes ranging from 450 to 500 metres between San Michele and the Adige Plain. 1980, the Girlan Winery increasingly focused on the Pinot Noir grape variety and launched the Trattmannhof Mazon Pinot Noir for the first time. In '75, the pioneer Hartmuth Spitaler recognised the unique potential of the Gschleier sub-zone and produced a Vernatsch exclusively from this sub-zone for the first time. In addition, a close collaboration was established with the artist Paul Flora regarding label design. The Girlan philosophy is, on the one hand, to revalue the old South Tyrolean grape varieties (Vernatsch, Pinot Blanc and Pinot Noir) and, on the other hand, to create wines with character from international grape varieties (Chardonnay and Sauvignon), while still tying them to the terroir. All this while respecting the times dictated by nature, with sustainable farmingThe wines are among the most awarded in the region and available in more than 30 countries.
Description
The grapes for the Laurin red wine come partly from the hilly areas of Oltradige, at an altitude of 400 m above sea level, and partly from the Bassa Atesina, where we find deep, sandy soils at 280-350 m. These components form the basis for this cuvèe full of character, of 50% Lagrein and 50% Merlot.
Organoleptic characteristics:
Bright ruby red colour. The soft, velvety harmony of Lagrein and Merlot is further enhanced by a delicate woody tone. The result is a pleasant, full-bodied red wine with a modern character, which goes exceptionally well with grilled meat, game, spicy cheese
Storage time:
2-5 years
Vinification
Harvesting is done manually in small containers for transport to the cellar. After destemming, the must is gravity-driven into stainless steel vats for alcoholic fermentation (12-15 days). After malolactic fermentation, the wine is aged for 18 months in barriques and large oak barrels. Before bottling, the final blend is made, which then rests a further 3 months in the bottle before being marketed.
Acknowledgements
