The grapes of the Vallagarina Sauvignon La Cadalora is grown in the Camp dei Frai vineyard at an altitude of 270 meters on stony, calcareous, clayey soil. The harvest is manual in a box with selection in the vineyard; the vinification is traditional in white in contact with the skins for 10/12 hours, followed by soft pressing and fermentation at a controlled temperature of 20/22 ° C in steel. Vallagarina Sauvignon IGT La Cadalora ripens in steel 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.