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LAVARINI Soc. Agricola di Lavarini Massimo & C. s.s. Via Casa Zamboni, 4 37024 Negrar VR C.F. e Partita IVA 02962030231

Piassaron

Vino Rosso Veronese IGT

Piassaron Vino Rosso Veronese IGT

Organoleptic characteristics:

a wine of great aromatic complexity with a deep ruby red colour. The fresh fruity bouquet is broad and enveloping, with hints of red fruits and cherries. Strong, vibrant and silky to the palate, it is distinguished by its smoothness and elegance.

Varieties of grapes:

A blend of Corvina (65%), Rondinella (15%), Croatina and Cabernet (20%)

Harvest:

by hand, in late September. Hand-harvested and graded grapes are placed in wooden crates and left in lofts for mild drying. This procedure helps concentrate the sugars and ensures greater aromatic complexity and enhances its fruity character.

Output per hectare:

55 hl

Vinification:

when drying is finished, the lightly dehydrated grapes are pressed and fermented at controlled temperatures, steeped in their own skins for about 20 days.

Maturation:

12 months in 7,50-hl oak barrels

Refinement:

in bottle for 6 months

Average analytical data:

alcohol content: 15% vol total acidity: 5.70 g/l
 dry extract: 32 g/l


Serving temperature:

16-18° C

Dining combinations:

“Piassaron” Lavarini is a good companion with game, roasts and grilled meats as well as ripe cheeses.

Bottle format:

750 ml

Lay-Down time:

8-10 years  
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LAVARINI
LAVARINI Soc. Agricola di Lavarini Massimo & C. s.s. Via Casa Zamboni, 4 37024 Negrar VR C.F. e Partita IVA 02962030231

Piassaron Vino Rosso

Veronese IGT

Organoleptic characteristics:

a wine of great aromatic complexity with a deep ruby red colour. The fresh fruity bouquet is broad and enveloping, with hints of red fruits and cherries. Strong, vibrant and silky to the palate, it is distinguished by its smoothness and elegance.

Varieties of grapes:

A blend of Corvina (65%), Rondinella (15%), Croatina and Cabernet (20%)

Harvest:

by hand, in late September. Hand-harvested and graded grapes are placed in wooden crates and left in lofts for mild drying. This procedure helps concentrate the sugars and ensures greater aromatic complexity and enhances its fruity character.

Output per hectare:

55 hl

Vinification:

when drying is finished, the lightly dehydrated grapes are pressed and fermented at controlled temperatures, steeped in their own skins for about 20 days.

Maturation:

12 months in 7,50-hl oak barrels

Refinement:

in bottle for 6 months

Average analytical data:

alcohol content: 15% vol total acidity: 5.70 g/l
 dry extract: 32 g/l


Serving temperature:

16-18° C

Dining combinations:

“Piassaron” Lavarini is a good companion with game, roasts and grilled meats as well as ripe cheeses.

Bottle format:

750 ml

Lay-Down time:

8-10 years  
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Piassaron

Vino Rosso Veronese

IGT

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