- Tasting notes
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 cherry and summer berry fruits; mellow on the palate with supple tannins, mild but refreshing acidity and attractive bitterness on the finish.
Cellaring potential: 2 years.
- Food Combination
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.
Serve cool: 14° C.
- Grape Variety Schiava ("Vernatsch")
Hillside vineyards at altitudes between 410-440 m a.s.l.; soils are mainly morainal, sandy and with eroded porphyry.
- Yielding 103 hl/ha
- Wine Making
The crushed grapes ferments with the skins in stainless steel tanks, where also malolactic fermentation takes place. The new wine is refined in stainless steel tank on its fine lees for four months.
- Analytical Data Alcohol: 12,5% Vol
Total acidity: 4,6 g/l
Residual sugar: 2,2 g/l