Cabernet Sauvignon "Lafóa" DOC COLTERENZIO
| Sommelier score | 93/100 | 2024 |
| Winery | COLTERENZIO |
| Denomination | Alto Adige Doc |
| Vintage | 2019 |
| Grapes | 100% Cabernet Sauvignon |
| Alcohol content | 13,50% |
| Cl | 75cl |
| Sulfites | Contains sulphites |
| Code ICQRF | BZ 38 |
| Winery headquarter | Cantina Colterenzio - Cornaiano (BZ) - Strada del Vino, 8 |
| Bottle size | Standard bottle |
| Combination | Cold cuts and salami, Pasta all'amatriciana, wild game, Sliced beef, Hard cheese, Risotto, Florentina Steak, Meat stewed |
| Region | Trentino-Alto Adige (Italy) |
| Style | Medium-bodied and fragrant |
| Wine list | Cabernet Sauvignon |
The name Lafóa recalls the beginning of the qualitative revolution in South Tyrol and the pioneering work carried out by Cantina Colterenzio in the 1980s. At the time, the pioneer Luis Raifer on the vineyard of the same name not only planted new vines, but at the same time introduced new quality standards. This wine comes from Cabernet Sauvignon grapes vinified in 100% purity:the origin falls within the DOC Alto Adige area. Vineyards are located at an altitude of 430 m above sea level with excellent sun exposure. It is a rather dry area with sandy and gravelly soils of morainic origin. Vinification proceeds with the fermentation on the skins for 10 days with careful storage of the cap and a subsequent maceration of 10-14 days. The young wine is then moved into new and used oak barrels. Malolactic fermentation and aging for 18 months follow. Accurate filtration before bottling.
Cabernet Sauvignon Lafoa DOC Colterenzio’s features
An intense and bright purple red color. Scent has an intense and fine nose, unfolds on notes of ripe red fruit, dark spices and slight hints of purple flowers. Taste is powerful, balanced for tannin, structure and roundness. The sip develops with pleasure, closing on persistent fruity notes.
Suggested food pairings while tasting this Cabernet Sauvignon Lafoa Doc Colterenzio
Perfect with red meats, grilled or roasted, but above all with game and spicy cheese. The optimal serving temperature is 16°C in a large glass that allows the wine to oxygenate.
