Langhe Favorita

Laganella

First vintage: 2002

It is one of the indigenous whites of the Roero, a sibling of the Ligurian Vermentino, the favorite has a very light color with greenish highlights.

Not very structured, this wine is ideal for aperitifs or summer drinking; on the nose it releases fruity notes while on the palate there is a bitter note on the finish, typical of this variety.

Langhe Favorita Laganella White Wine - Roero

FAVORED LANGUES

Favorite

100%

Grapevine	Favorite 100%
Production area	Castellinaldo d’Alba – Roero
Land	Sandy (70% sand, 25%lin, 5% clay)
Exposure / Altitude	east and west / 280 m
Breeding / Pruning	counter-espalier / Guyot
Planting density	5,000 vines per hectare
Yield per hectare	70hl
Harvest	Manual in early September
Vinification	Soft pressing; alcoholic fermentation in thermoconditioned Inox; maximum regime 17°; oxygen protection.
Refinement	6 months in stainless steel barrels with periodic batonnages, 3 months in bottle
Bottles per year	6.000
Pairings	Crustaceans, fish dishes and white meats
Formats	75cl

Download data sheet

Frequently Asked Questions

Curiosities and questions about Langhe Favorita and related concepts

The type of grape is like that of Vermentino with the peculiarity that in the Roero the sandy, dry hills curb its vegetative vigor, optimizing its ripening into golden clusters. Compared to Arneis, the cluster is much longer with larger berries, resulting in a lighter wine.

This is the name of the vineyard from which grapes are drawn to make this wine.

A cru, from the French verb croître (to grow), means “that which grows in an area,” and indicates a specific vineyard in a given geographic region from which a particularly high-quality wine is made.

The word cuvèe stands for a wine composed of the blending of several wines. By blending different wines, it is possible to balance the flavors and perfect the tastes expressed by the various crus.

The term guyot is named after its originator, Dr. Jules Guyot, who in the mid-19th century gave birth to this vine training system. Guyot at Cascina del Pozzo is the simple one so with only one head of fruit. On red wines we leave 6 to 8 buds depending on the vigor of the plant and a single spur of 2 buds for the following year. This leads to more quality and less quantity.

Batonnage is a technique used to stir a fermenting wine that will then move on to barrel aging. The action brings the lees, that is, the yeast residues necessary for alcoholic fermentation, to the surface. Batonnage is traditionally carried out with a bâton or “stick.”

Tonneaux, from the Latin word “tunna,” means “cask” or “vessel.” These are wooden barrels, originating in the Bordeaux area of France, spread throughout the world, used for aging wine.