Compared to a classic Bardolino Chiaretto, based on Corvina, the Syrah grape and the passage in wood give it complexity and a greater structure. All this without suppressing the balance and the savoury notes, characteristic of Corvina and reinforced by the morainic soil.
The original vineyards are located between 110 and 130 meters above sea level with south-west exposure. Guyot vine training. The soil is moraine with calcareous, clayey contamination and with the presence of smooth pebbles.
Corvina and Syrah have fairly similar ripening periods and are harvested in the first weeks of September. Two weeks earlier than the ripening required for traditional red winemaking. This preserves the acidity and freshness, which are essential for the expression of a rosé wine.
LLAC is a return of the Piona family to Lugana. His grandfather Luciano owned a campaign at the Frassino that was sold by his son Giulietto to expand the Prendina. The grandchildren, Franco and Luciano, decided to return right to the Frassino lake and today the Farm 'LLAC is a micro vineyard in the heart of Lugana'.
Perhaps, more than with the Cavalchina, the story begins with his grandfather Luciano; it was he who bought the first vineyards and then, in 1948, who built the winery that also housed a pomace distillery until 1967. The company was born as a game and a passion, an activity complementary to the main one of leather processing. Luciano was an eclectic person: he loved wine, but also lyric. This last passion of his led him to meet illustrious people, so much so that Maria Callas was his guest. His industry was among the few in Italy to manufacture football boots and this led him to also be a football player dealer. The stories of Luciano, Cavalchina and Custoza are linked and sometimes overlap. It was he who first, in 1962, decided to call the white wine of the area “Custoza”, he also sketched a first “recipe”: a wine obtained from the vines of Fernanda, Trebbiano and Garganega and led it to establish itself in the markets, then more important, of Rome and Milan.
Pairing Suggestions: Perfect with fish and light first courses.
Maturation: After a pre-fermentation maceration at a temperature of 8/10 ° C, the must obtained by natural draining is clarified by static decantation and then fermented at a temperature of 17/18 ° C for 15-18 days. Malolactic is inhibited and after a short stay on the yeasts it is bottled.
