Davide VS. Goliath Chardonnay Alto Adige 3 x 0,75 L.

The Great Challenge: The Grand Blazon "Chardonnay Lafoa" Colterenzio against "Chardonnay Riserva Vigna Crivelli" Peter Zemmer and "Chardonnay Riserva Lina" Bergmannhof.

CHARDONNAY LAFÓA

Lafóa: from pilot vineyard to top wines 

The name Lafóa brings to mind the beginning of the quality revolution in South Tyrol and the pioneering work carried out by Cantina Colterenzio in the 1980s. At that 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: less yield per grape and better quality wine. It was on this pilot vineyard that the 'Lafóa idea' was born: the introduction of new quality standards that are still rigorously followed today by both winegrower members and employees at the winery. Today, Lafóa is synonymous with strong-structured, refined whites and reds with great power

CHARDONNAY RISERVA VIGNA CRIVELLI

The grapes are poured into the pneumatic press already crushed and de-stemmed. The grapes are briefly cold macerated before pressing in order to enhance the fruitiness of the wine.

The grapes are then carefully pressed while the deposits are left to decant naturally. Alcoholic fermentation takes place in small French oak barrels that give this reserve roundness and pleasantness thanks to an ageing period of twelve months. Before this unique wine is released in state-of-the-art bottles on the market, a further period of months of ageing in steel barrels and in bottles is necessary. This is to guarantee a product of exceptional quality.

LINA CHARDONNAY RESERVE BERGMANNHOF

The Bergmannhof estate, owned by the Pichler family since 1851, is located in Appiano in Alto Adige/Südtirol. The quality of our wines is based on the experience and knowledge of three generations, the commitment of the whole family and our passion in both the vineyard and the cellar.

Spontaneous fermentation partly with the skins in oak tonneaux, malolactic fermentation.

Maturation on fine lees for 18 months in oak tonneaux and barriques