Winemaking: Lagrein single-varietal

In our dialect, the term ?pletter? indicates a type of sedimentary rock (sandstone) from which some of our terrain originated. That term comes from the German Bl?tter, meaning ?leaves?, because of the layers present in the rock. The grapes come from a vineyard with light western exposure, in Pressano, at 300 m.a.s.l. Loose, deep soils of ancient origins distinguish this vineyard, located just meters from our cellar. The vines have an average age of 35 years and are trained on pergolas, with a density of 3,500 trunks per hectare.


The hand-picked grapes are de-stemmed, and the fermentation takes place in stainless steel tanks. After 10 days, when the fermentation has finished, the racking off takes place. The resulting wine is aged for 12 months in barriques that have been used 3 or 4 times. Bottling usually takes place 18 months after the harvest. Once it is bottled, Pletter is aged an additional 6 months in the cellar before being sold.


The production of this wine is closely linked to seasonal trends; Pletter is produced only in the years that allow for the full ripening of the grapes. In favorable vintages, up to 10,000 bottles are produced, with a yield of 7,000kg of grapes per hectare.

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