Grape variety: Lagrein - Alto Adige DOC
Production area: This is one of South Tyrol's native vines which flourishes in the hillsides around Tramin and in good sites at Ora/Auer on the opposite side of the Adige Valley.
Soils: clay and sand
Wine-making: The grapes are destemmed and crushed in the usual manner, and fermented for 10 days at 28 °C. During this period the skins are kept constantly submerged. Towards the end of the fermentation we allow the temperature to climb in order to extract as much colour, aroma and flavour as possible.
Organoleptic characteristics: Full, bright ruby in colour, this is an extremely typical Lagrein, very easily recognisable. It is immediately impressive due to the excellent equilibrium between intensity and complexity, between spice and small woodland berry fruits and violets. Its fragrance is striking, clear, captivating and fresh. Very harmonious on the palate, with good tannin, full, broad, velvety, round and long, spicy on the finish with well integrated acidity, fresh and delicious.
Goes especially well with: game birds, red meat dishes, poultry and seasoned cheeses
Colour: intensive, dark garnet red. Aroma: complex and multi-layered, ripe berry aromas with cherries and barberries, tangy notes of tobacco and leather, elements of liquorice and eucalyptus, forest soils, dense and full. Taste: convincing structure, finesse and character, soft and velvety nature combined with concentration and extract, finely integrated acidic base, pronounced tannins, fresh and invitingly drinkable, persistent quality - truly one of the most authentic and best interpretations of the native South Tyrolean Lagrein grape
Elegant and stylish, matured in traditional oak casks
the nicest fruits, guaranteed regional origin & hand-picked processing, the fruits matured in the summer sun. 70 gr. Fruit portion of 100 gr. End product
The climate, the spring water and the soil of this marvelous island add quality and prestige to this product of the highest level: stone milling with dry system at low revolutions to avoid overheating of the product and preserving its organoleptic properties , slow extrusion, bronze drawing, long drying times (30-48 hours) at low temperatures, manual packaging do the rest.