From Merlot, Lagrein, Teroldego and Cabernet grapes

The Lagrein and Cabernet grapes are produced in Pressano, in a vineyard with light western exposure and loose deep soils. The other grapes come from the particularly suitable vineyards of Pivier in the Laghi Valley; the soils are of moraine origins, with a significant quantity of silt and clay. The mitigating effect of Lake Garda facilitates the ripening of the red varietals.

The hand-picked grapes are crushed and pressed in the absence of oxygen and without the addition of sulfur dioxide. The must ferments partly in stainless steel vats and partly in large oak barrels. The long contact with the fermentation yeasts and the repeated bâtonnage during aging give the wine delicacy and complexity.

Lagrein single-varietal In the Trentino dialect, the term pletter indicates a type of sedimentary rock (sandstone) from which some of our terrain originated. That term comes from the German Blätter, meaning leaves, because of the layers present in the rock. The resulting wine is aged for 12 months in barriques that have been used 3 or 4 times. Bottling usually takes place 18 months after the harvest. Once it is bottled, Pletter is aged an additional 6 months in the cellar before being sold.