Name: 'Laurenc' Vigneti delle Dolomiti Rosso Igt
Brand: Pranzegg
Price: 32.5 EUR
Availability: InStock

Ruby red with violet hues. Red fruits, underbrush and balsamic notes. Full-bodied and fresh, firm tannins, persistent.

Laurenc is made from grapes of the Lagrein grape variety grown according to principles of biodynamics and respect for nature. The grapes come from 15-year-old vineyards, and after manual harvesting and crushing, are spontaneously fermented in truncated cone vats with 70 percent of the stems and maceration on the skins lasting four weeks, two of which are submerged cap. Aging takes place in the same containers and lasts 26 months.

Il Laurenc si produce con uve del vitigno Lagrein coltivato secondo principi della biodinamica e del rispetto della natura. Le uve provengono da vigneti di 15 anni, dopo la vendemmia manuale e la pigiatura, vengono fatte fermentare spontaneamente in tini troncoconici con il 70% dei raspi e la macerazione sulle bucce che dura quattro settimane, di cui due a cappello sommerso.

Laurenc is made from grapes of the Lagrein grape variety grown according to principles of biodynamics and respect for nature. The grapes come from 15-year-old vineyards, and after hand harvesting and crushing, are spontaneously fermented in truncated cone vats with 70 percent of the stems and maceration on the skins lasting four weeks, two of which are submerged cap.

<label>Soil:</label>Clay and sand of volcanic and moraine origin (porphyry, basalt and granite) very deep and loose
<label>Average vineyard age:</label>15 years
<label>Estensione del vigneto:</label>0.7 ha
<label>Vine training:</label>Trentino pergola and single-sided Guyot
<label>Vine density:</label>7000 strains per hectare
<label>Average production per ha:</label>65 q
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Spontaneous fermentation without temperature control in oak vats for 4 weeks, 2 of which are submerged cap. Aging in the same containers for 26 months.
<label>Sulfur dioxide:</label>39 mg/l

Vigneti delle Dolomiti Rosso Igt

Lagrein

Botte grande

Pranzegg

Italia

Alto Adige

Bolzano

Vigneti Pranzegg

Val d'Adige

Bright garnet red. Ripe red fruit, licorice and spices. Warm and full-bodied, supported by good acidity, persistent and slightly aromatic.

Schiava Grigia takes its name from the inflorescence that gives a gray appearance to the berries, and is identical to Cinerina, a rare Trentino grape variety. Schiava Grigia differs from Schiava Gentile in its larger, pentagonal leaves, greater vigor, and a longer, less compact, pyramid-shaped cluster.

<label>Soil:</label>Volcanic and moraine clay and sand (porphyry, basalt and granite) very deep and loose
<label>Average vineyard age:</label>Between 45 and 55 years old
<label>Estensione del vigneto:</label>0.9 ha
<label>Vine training:</label>Trentino pergola
<label>Vine density:</label>3900 strains per hectare
<label>Average production per ha:</label>55 hl, 70 q
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Spontaneous fermentation without temperature control in truncated vats and large oak barrels with skins and stems for 5 weeks, 3 of which in submerged cap. Aging for 10 months in the same containers, 12 months in cement tanks, finally 9 months in bottle. No filtration or clarification.
<label>Sulfur dioxide:</label>35 mg/l

Schiava Grigia

Schiava Gentile

Vasca di cemento

Bottiglia

Orange-yellow. Spice, fruit, mineral. Decisive, intense.

THE GT is the only Gewürztraminer orange, the grapes ferment in steel and maceration takes place in contact with the skins and stems for 5 days. The vineyards are more than 20 years old and stand on steep soils of volcanic origin at an altitude of 500 meters; they are cultivated according to biodynamic principles with a low environmental impact to preserve the biodiversity of the vineyard.

<label>Soil:</label>Sandy clayey, volcanic and moraine origin, very deep and loose
<label>Average vineyard age:</label>20 years
<label>Estensione del vigneto:</label>0.4 ha
<label>Vine training:</label>Guyot
<label>Vine density:</label>7500 strains per hectare
<label>Average production per ha:</label>30 ha
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Spontaneous fermentation in stainless steel tanks and maceration with skins and stems for 5 days. Maturation on fine lees for 2 months in chestnut tonneau and in cement tanks for 6 months. No filtration or clarification.
<label>Sulfur dioxide:</label>14 mg/l

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