An open-minded “exercise de style”. This has always been the best way to describe our production philosophy. We like to interpret our work in the vineyard and in the winery as a unique and creative exercise, free from preconceived ideas or conditioning of any sort.
A family-run estate, carrying the same name of the small village where we live. Our wines convey the character of their terroir and of the people who make them with a creative-and consequently unique-imprint.
July 2014 marked the beginning of our conversion to organic viticulture, until 2017 when we received the certification. We cultivate just under 8 hectares of land, split up between three different sites with maximum respect for the singular characteristic the nature bestows on the fruits of our vines.
Type: DOC Riviera del Garda Valtènesi Chiaretto BIO
GRAPE VARIETIES: 100% Groppello (autochthonous)
DESCRIPTION: Watercolor rosé colored, like roses petals. Elegant and harmonious aroma, containing notes of fresh strawberries, delicate floral, citrus and mineral shades. Clean flavor, right sourness, very dry and with a sapid end. Elegant.
VINIFICATION: Maceration on the skins for 6 hours of the whole berries followed by pressing to get only the flower wine must. Fermentation and the few months’ maturation take place entirely in stainless steel.
DESCRIPTION: Bright straw-yellow with greenish reflections. Scents of white flowers, ripe apples and pears, with vanilla-like and mineral tones. Fresh, intense and persistent on the palate.
VINIFICATION: The Riesling and Incrocio Manzoni are fermented and matured in stainless steel vats on its own fine lees for 6 months. A part of the Chardonnay is fermented in French oak barriques for about 5 months. Then the wines are aged in bottle for about one year.
DESCRIPTION: A deep red ruby color. Scents of ripe red fruits, with hints of spices.
VINIFICATION: Maceration and fermentation by indigenous yeasts for 14 days in temperature-controlled stainless steel vats. Malolactic fermentation in large barrels and 3rd usage in tonneaux where it ages for about 24 months. The wine then spends a period in stainslees steel and in bottle prior to release
DESCRIPTION: Deep opaque ruby red with purplish highlights. A complex nose reminiscent of wild red berries, herbs and spices. On the palate it displays the powerful character of a ripe Merlot, echoing the sensations of the nose along with mouth-filling softness.
VINIFICATION: Macerations and fermentation with indigenous yeasts for 12-18 days in stainless steel vats with daily punching down of the cap and “dèlestages”, constant control of the temperatures. Malolactic fermentation and maturation in barriques for 18 months. Then the wine undergoes bottle-ageing prior to release.
DESCRIPTION: A golden yellow colour with amber highlights. Intense and persistent scent that are reminiscent of apricots, jam, honey, nuts and candied fruit. The flavour confirms the sensations perceived on the nose and herb-like hints give added complexity.
VINIFICATION: Produced during best years, after an accurate selection of bunches, grapes are arranged in boxes where they dry out until 3 months and then pressed. Must naturally decants and it’s being arranged in new French oak barriques where it ferments spontaneously and rests for 24 months.
Il nome della cantina è mutuato da “un minuscolo borgo rurale della Valtènesi situato nel comune di Bedizzole, nell’entroterra bresciano del lago di Garda in Lombardia”.
E’ infatti proprio a Cantrina che vivono e operano Cristina Inganni e Diego Lavo, fautori di questa piccola azienda a conduzione strettamente familiare con a disposizione poco meno di 8 ettari di terra da coltivate “sulle colline di origine morenica in tre diversi appezzamenti per un totale di 45mila ceppi di vigne”.
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