Vine: Lagrein - autochtonous vine
Production Area: Gries, Bozen, Auer in Unterland
Cultivation system: Guyot
Grape harvest begining: October
Vinification: temperature controlled fermentation in apposite containers - Maturation: in wooden barrels
Organoleptic characteristic: full, velvety and harmonic wine - colour: rubin red up to dark garnet red - scent: harmonic aroma and fragrance of woodberries - taste: dry, full, velvety with light tannins
Best served: 18° C
Allergic-Info: This wine can contain sulfites
Alcoholic content: 11.50 %
Characteristics: - colour: ruby red - smell: fruity and flowery with a scent of cherries and violets - taste: velvety, harmonious, juicy, fresh, mild acidity, soft and supple tannins with a soft, rounded finis.
ruby red colour, pleasant and fruity on the palate. Recommendations: ideal to appetizers, or to typical tyrolean fare such as speck and sausage, but also to lighter meats and mild cheeses.
A prominent mineral vein lends a lasting freshness to the almost oily body that is scented with roses, magnolias, and lychees.
Sardinian sheep's milk cheese "L'Isolano" with a ripening period of 2 - to 12 months. This Pecorino tastes very well as "formaggio da tavola" to a good little glass of wine, or as a melting / rub cheese to various dishes (pasta dishes, Pesto, ecc.).
Original sardinian sheep's milk cheese with short ripening period of 20 - to 60 days. Compact consistency, little punching, white, softy, the taste slightly mawkishly and fragrantly.