About this wine
Vineyard and terroir
The fruit comes from six estate vineyards selected in Cornaiano (Girlan) and Ora (Auer), including the Kiechlberg site above Ora. The vineyards lie at approximately 400 metres above sea level and contain Guyot-trained vines aged 15–35 years. Most of the blend originates on morainal soils formed from porphyry and Dolomite debris; gravelly, clay-rich and calcareous soils provide the remaining component. Yield is 42 hl/ha.
Grapes
Pinot Nero.
Vinification
The grapes are destemmed and crushed, with part of the fruit receiving cold maceration. A portion is fermented as whole clusters to contribute freshness and complexity. Fermentation takes place in wooden vats at a controlled 25–28°C for approximately three weeks, with regular remontage.
Ageing
Malolactic fermentation and 16 months of maturation take place in a combination of new and used oak barriques.
Technical data
The wine page gives 14% alcohol, total acidity of 5.4 g/L and residual sugar of 0.6 g/L. The 2022 technical sheet instead records 13.5% alcohol and acidity of 5.45 g/L, while confirming 0.6 g/L residual sugar.
Tasting profile
Ruby red, with cherry, raspberry and other red-fruit aromas joined by fine spice and restrained roasted notes. The palate is powerful and complex, with gripping tannins and an elegant finish. Its style combines concentration with finesse and takes inspiration from Burgundy.
Serving and pairing
Serve at 16°C. Pair with roast duck and hoisin, baked salmon in a soy-sauce crust, fillet mignon with balsamic glaze, or roast lamb with mint sauce. Cellaring potential is 10–15 years.
Label / history
Lafóa is Colterenzio’s highest wine range, rooted in the quality project begun in the late 1980s. Development of its Pinot Nero involved roughly a decade of vineyard selection and trials. Six vineyards were chosen in Cornaiano and Ora; work subsequently focused on full grape ripeness, pre-fermentation cooling, partial whole-cluster fermentation, longer skin contact and the selection of suitable barriques.
