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
A wine of international reputation, full of strength and complexity. An intense garnet red in colour, with the typical, characterstic scent of fresh grass, capsicum and liquorice. Hearty yet smooth, this wine is characterised by its tannins, whick are an important constituent for a long life and the corresponding maturation process. A wine for special occasions and for nourishing dishesand meal sophisticated cuisine whose potential - thanks to its long storage in the cellar - only increases.
Full yellow tinged with green; the bouquet is concentrated and fruity leading to a full mouth feel characterised by attractive orchard fruit flavours, hay and honey with crisp, refreshing acidity. Cellaring potential 3-5 years. Food Choices: A very food-friendly wine, try with a chicken pasta bake, a fish and chip supper, an apple and celery or seafood salad.
A clean, concentrated floral nose reminiscent of elder and acacia flower with ah hint of sage, leads to a fresh, distinctive palate with nicely rounded fruit, light oak spice and a crisp finish. Enjoy it with a snack of fresh goats' cheese and smoked salmon pâté with crusty bread, or as a partner for lobster tail salad, full-flavoured fish dishes, scallops stir-fried with ginger, or goats' cheese soufflé.
The Roman settler and winegrower Cornelius settled in the Colterenzio area around 15 BC, and founded his Cornelianum wine estate, form which the name Cornaiano developed. He laid the foundations for our present-day wine culture. Cornelius is an elegant Bordeaux blend of Cabernet Sauvignon and Merlot.