Complex and refined with hints of violets, cinnamon and red berry fruits.
Deion: Lagrein is one of South Tyrol's native varieties. Very dark garnet in colour with violet reflexes, and an aroma of violets, black woodland berry fruits (bilberry and blackberry) with hints of plain chocolate; mouth-filling and spicy on the palate with ripe, velvety tannins and enormous length. Lagrein now ranks among Italy's top wines and its unique character - sturdy but without the mouth-puckering toughness which spoils the enjoyment of so many classic red wines - has made it a favourite the world-over.
Food Choices: An excellent partner for beef, lamb and venison dishes in reduced sauces; it is also a favourite with typical Tyrolean platters of cured meats and cheeses.
Serve cool: 18° C. Grape
Variety: 100 % Lagrein selected vineyards
Sites: South of South Tyrol and hillside vineyards in the Eppan area. Soils are mainly deep, medium-heavy with a mixture of clay and sand.
Winemaking: Fermentation with the skins in stainless steel tanks for 8 days, followed by malolactic fermentation and maturation in large oak casks and tank for several months.
Allergic-Info: This wine can contain sulfites
Alcoholic content: 100.00 %
Problems in the area of the respiratory organs among other things with bronchitis, disturbed behaviour patterns by tensions and disharmony.
Decently spicy cut-cheese the alpine dairy Three Mountains - Dobbiaco
The making of Schüttelbrot is inextricably entwined with the history of South Tyrol. This rustic family recipe has been handed down generation to generation. Our 'Bauern Schüttelbrot' is made with light rye flour and carefully improved with caraway and fennel - 100% natural crunching fun, of course.
The apricots prefer a warm climate and love the sun, for it few rains and richly wind. So also those of the Luggin's which are making vinegar them. This vinegar is fruity and has slightly sweet marks, a successful aperitif with Prosecco.
The South Tyrolean deer salamis Villgrater is produced of home deer meat with vigourous pork bacon, is refined with local wild herbs and afterwards air-dried.