L’Errante IGT

Region: Veneto


75% of the grapes for this wine are picked in late August, and laid in wooden boxes for 20-30 days in the “Ca' del Laito” winery, situated at 400 m.asl. The grapes are crushed at the end of September at the winery in San Peretto. After 15 days' fermentation in stainless steel, the wine is racked at 30 g/l residual sugar. Ten days later it is racked again, off the gross deposit, and transported back to “Ca' del Laito” where it is put into French oak tonneaux and new American barriques. The remaining 25% is crushed immediately after harvest and fermented in stainless steel tanks. In April it is refermented in the ‘ripasso' style for ten days, after which it is racked off the gross lees and carried to “Ca' del Laito” for a passage in new French tonneaux.
In November, the wines are racked, assembled and returned to the tonneaux and barriques where they remain until March. They are assembled and fined with egg white, and the final blend is bottled around mid March.

Grape Varieties

Made from a blend of Merlot 80%, Cabernet Franc and Sauvignon 20%