Light and easy drinking, accentuated fruit and discreet toasted almond on the finish.
Description: Once the Vernatsch grapes become fully ripe in these sun-drenched sites the grape stalks become reddish in colour and local growers call them "Roatfiassler" ("red-legged") in the local dialect. Hence the name. Bright ruby in colour, intensely fruity on the nose reminiscent of summer berry fruits and cherry; mellow on the palate with supple tannins, mild but refreshing acidity and attractive bitterness on the finish.
Food Choices: An ideal partner for full-flavoured starters, meaty fish and pasta dishes, pork and poultry, cold cuts of meat - especially speck -, salami and mild cheeses.
Grape Variety: 100% Vernatsch (aka Schiava) old pergola trained vines.
Sites: Schreckbichl / Girlan; hillside vineyards at altitudes between 410-440 m; soils are mainly morainal with sand and eroded porphyry.
Yield: 78 hl/ha
Winemaking: The crushed grapes are fermented with the skins in stainless steel tanks with subsequent malolactic fermentation. The new wine is matured in tank on the fine lees for four months.
Allergic-Info: This wine can contain sulfites
Roasted it tastes especially good and is best served with sauerkraut or roast potatoes - suitably in addition a chill Bavarian beer.
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A clay-toned white with subtle aromas of nutmeg and slate. With a balanced interplay between acidity and extract, this wine possesses breeding and elegance. Crisp, lively and dry in finish.