GRAPE VARIETY: Schiava (Vernatsch), with up to 5% Lagrein
VINEYARD LOCATION: The hills of the classic Santa Maddalena area
CHARACTERISTICS: A velvety, pleasant red wine
COLOR: Ruby-red
RECOMMENDED PAIRINGS: With hearty appetizers, boiled or roasted red meat, and aged cheeses.
SERVING TEMPERATURE: 14-15° C. (57-59° F.)
ABOUT THE WINE: When the Romans advanced the Po Valley to Bolzano in 15 B.C. and conquered Rhaetia, they found a winegrowing culture that was already over five hundred years old. The presumption that the Schiava grape had already been planted at that time is naturally suggested: the German name for the grape, Vernatsch, is a derivation the Latin vernaculus meaning "native". In all of the old winegrowing regions of the world, the wines were first named after and known by their location and not by the grape variety. One need only think of the famous French examples, such as Côte du Rhône, Sauternes, Chablis, etc. With Alto Adige Schiava, the designation by origin according to region has also remained unchanged over the centuries: Lago di Caldaro (Kalt erer See), Meranese di Collina (Meraner Hügel), Colli di Bolzano (Bozner Leiten), and Santa Maddalena (St. Magdalener) are Schiava (Vernatsch) with the historical reference to location and with the unmistakable terroir characteristics. Santa Maddalena, the very warm winegrowing area of the same name above Bolzano, is a fruity, full-bodied wine with a distinct aroma of cherries. The typical mild acidity lends the compact fruity sweetness a velvety balance.
Allergic-Info: This wine can contain sulfites
Alcoholic content: 10.50 %
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flowery, light scent reminiscent of violets, full velvety taste
Ham bacon butchery Hell, finest, fragrantly, spicy smoking bacon speck.
Gastronomic product made of bread and spinach, typical of Alto Adige. Excellent with broth. Also ideal with sauerkraut, sausage, knuckle, cooked pork or vegetables. Also delicious with melted butter and Parmesan cheese. Cook in salted water or boiling broth for about 15-17 minutes.
