The grapes of Vallagarina Pinot Nero Vignalet La Cadalora are grown in the Vignalet vineyard at an altitude of 350 meters on clay soil with good skeleton. The harvest is manual in boxes with selection in the vineyard when the right ripeness is reached. The vinification is traditional in red with maceration on the skins for 15 days at a constant temperature at 25/26 ° C. Vallagarina Pinot Nero “Vignalet” The Cadalora ferments in steel, ages in barrique for at least 12 months then refines in glass.
La Cadalora still believes that “good wine” is the result of the evocative ability of a unique, unparalleled territory, and of the craftsmanship of the craftsman who transforms that grape. All this implies an ecosystem in balance with Nature, where the quality of the wine is based on the renewal of resources and the ability to maintain them over the long term, for future generations. The territory of which the wine represents a mirror has always been and will always be the ancestral link of our enological tradition.