Lagarder

Lagarder
Riesling

White

  • Serve at a temperature of 8/10°C
  • In a large, tulip-shaped, closed glass
  • It is a wine that goes with white dishes, both meat and fish dishes as well as "smoked" dishes such as risotto with smoked cheese and bacon, and similar dishes. It pairs well with meat with cream such as escalope with cheese, sliced meat with tomato sauce, chicken with green olives, hare with corned vegetables, and more, and as combined with personal pleasure and for local culture.
  • Colour

    Color: golden yellow, straw, sharply clear, dominated by its visual cleanliness in spectacular fashion, presenting intact in all its forms, even on rotation of the glass. Medium-bodied, medium density of the fruit, the grape is shown with dense and compact glyceride arches.

  • Bouquet

    The nose is a shot of exotic scents, clean and undamaged: mango,yellow melon, white elderberry, are the dominant aromas of this wine. Closes with a tail of jasmine flowers, with an impact of freshness, and with a hint of sweet mineral, which rises to the nose nicely.

  • Flavour

    In the mouth is like a silk cloth, cool, pleasurable that grabs the mouth with sensations of ripe grapes and Tunisian mango. There is a strong equilibrium (sweet, salty, sour, bitter), thus the integrity of the fruit shows no sensation that is extraneous to the grapes either in the mouth or on the nose.

  • PRODUCTION AREA

    Morainic hills of Lake Garda; enjoying an ideal exposure and a constant breeze that allows for perfect ripeness.

  • GRAPES
    Riesling 100%. Hand-picked grapes.
  • CULTIVATION
    Guyot, 4/6 gems.
  • DENSITY OF PLANTS
    5000 per hectare
  • YIELD q.li
    60
  • YIELD PER PLANT
    1,200 Kg
  • DRY EXTRACT
    very loose and stony.

  • ALITTUDE PROFILE
    250 m. above sea level

  • DRY EXTRACT
    27,0 g / litre

  • ALCOHOL vol.
    12,5

  • RES. SUGAR
    5 mg / liter

  • PH
    3,30

  • ACIDITY
    volatile: 0.30 g / l volatile total: 6.50 g / l

  • SULPHUR DIOXIDE
    total: 90 mg / l Free: 30 mg / l

  • PROCESSING
    Cold maceration (8 ° C) of the grapes destemmed for 48 hours, then pressing soft, poured into steel barrels where fermentation starts which takes about 15 days at 17 ° C. stainless steel 4 Months bottle: 6 months to rest.