Lagrein "Greggi" DOC LA VIS
| Sommelier score | 91/100 | 2024 |
| Winery | LA VIS |
| Denomination | Lagrein Doc |
| Vintage | 2016 |
| Grapes | 100% Lagrein |
| Alcohol content | 13,00% |
| Cl | 75cl |
| Sulfites | Contains sulphites |
| Code ICQRF | TN/66 |
| Winery headquarter | Cantina La Vis - Lavis (TN) - Via Carmine, 7 |
| Bottle size | Standard bottle |
| Combination | Roast meat, Meat and game stew, Sliced beef, Tagliatelle with mushrooms, Grilled meat, Meat stewed, Gnocchi al ragù, wild game |
| Region | Trentino-Alto Adige (Italy) |
| Style | Medium-bodied and fragrant |
| Wine list | Lagrein |
From the pure vinification of Lagrein. The origin is the classic one of the hills of Pressano and Sorni, Trentino. For the vinification the grapes are harvested manually towards the beginning of October. The different vineyards are harvested and vinified together after a careful assessment of maturity. Maceration is traditional with light pumping over and delicate punching down. The wine path is long and different. Part of the Greggi rests in small French oak barrels and a part in large wooden barrels. It is only the time and the evolution of the wine itself that establishes the best time for bottling, which generally takes place at least 30 months after the harvest. It will then take a minimum of 6 months in the bottle before sale.
Characteristics of this Trentino red wine
This wine has a concentrated ruby red colour, almost black. The scent is fragrant on the nose, with aromas of blueberries, chassis, black cherry and light hints of ink in the background. The taste is full, decisive, balanced and juicy. Good structure, enveloping with a deep and persistent finish.
Suggested food pairings while tasting this Lagrein "Greggi" Doc
Due to its organoleptic characteristics it is the perfect wine to pair with meat dishes, full-flavored dishes and elaborate sauces. It is also perfect in combination with roast beef, duck breast, preparations topped with barbecue sauce, dumplings, baked lasagna, pulled pork, roast veal, stewed rabbit, boiled meats, brisket and leg of grilled lamb. In general, it goes well with everything that includes lunch or dinner, starting with appetizers. The optimal serving temperature is 16 ° C.
