The wine of the week: Fòrra Manzoni Bianco 2017 Alois Lageder – Italian Cuisine

The wine of the week: Fòrra Manzoni Bianco 2017 Alois Lageder


From the most famous biodynamic winery in South Tyrol, new wines are born, which represent a challenge to climate change

Although South Tyrol is a fortunate region from the climatic point of view, thanks to the joint influence of the alpine climate and of that Mediterranean, the problems related to global warming are being felt here too.

For this reason, the Alois Lageder winery, now in the sixth generation of winemakers and always at the forefront of wine production (the 50 hectares of property are all run with biodynamic agriculture), has been experimenting for years with solutions that allow us to continue making pleasant, fresh and balanced wines.

Among the solutions adopted so far, the planting of vineyards at higher altitudes, the harvesting of grapes in different harvest periods and the introduction of grapes more suitable to withstand the new climate. Among these, the results obtained with the are very interesting White Manzoni, a grape variety developed in the 1930s by Professor Luigi Manzoni, then director of the Experimental Center of Conegliano, who obtained it by crossing Riesling with Pinot Bianco. Its most interesting features are those of sparse berries, that is, well spaced, the thick skin, a high acidity and a low sugar content, which allow it to give excellent results even in warm years.

To give more character to the wine, the Lageder vinify the white Manzoni with one maceration on the skins about ten days, followed by aging in wood on the lees for about 9 months. The result is a very fragrant white, dry and juicy, with aromas ranging from pear to plum, to quince and a savory sip, well balanced between body and acidity; the finish is fresh, slightly spicy and with graphite notes. In addition, the Fòrra has only one 12.5% ​​alcohol, which makes it the perfect kitchen companion for the warmer months.

Why now: it is a very suitable white to accompany spring and summer recipes.
As did: the grapes are born on sandy soils of dolomitic limestone at 350-450 meters of altitude, from biodynamic agriculture; fermentation and maceration take place in wood for about ten days; the wine refines, then, on its own lees, in wood, for about 9 months. It is Demeter certified.
To combine with: fish, molluscs, crustaceans and white meats.
Serve it at: 10 ° C.
Price: 19 euros

aloislageder.eu

Our recipes in combination:

This recipe has already been read 183 times!

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page

Close