- Tasting notes
Traditionally the finest Vernatsch wines are made with grapes from a mixture of very mature Klein-, Mitter- and Grau-Vernatsch vines, as evidenced in this deliciously fruity example: bright, pale red in colour with an intense fresh aroma of summer berry fruits, a hint of morello cherry, mild and full on the palate with an attractive bitter aftertaste.
Cellaring potential: 2-3 years.
- Food Combination
The wine of choice for social drinking among South Tyroleans, it makes an excellent partner for platters of cold meat cuts, mild cheeses, pasta with meat sauces, pizza, smoked or meaty fish.
Serve cool: 14° C.
- Grape Variety Vernatsch (aka Schiava) from old pergola-trained vines.
Soils of morainal deposits mixed with sand and eroded porphyry.
- Yielding 70 hl/ha
- Wine Making
Fermentation with the skins in stainless-steel tanks at a constant temperature of approx. 25° C, followed by malolactic fermentation. The finished wine is left to refine for 4 months in concrete vats and is bottled in the Spring.
- Analytical Data Alcohol: 12,5% Vol
Total acidity: 4,8 g/l
Sugar-free dry extract: 25,0 g/l
Residual sugar: 3,3 g/l