Lagrein 2015

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Viticulture and Harvest

Lagrein is a high yielding variety, so attention was given during the previous summer to ensure that the fruit was sufficiently thinned and the canopy opened up so as to allow for greater fruit expression. The crop was harvested by machine in the first week of March.

Winemaking

The fruit was crushed into open-top fermenters, where it was inoculated with yeast. The ferment was allowed to go up to 28 degrees and was plunged twice each day for approximately one week. The wine was fermented dry on skins, then pressed directly to barrel, where it remained to age for 18 months.

Tasting Notes

Black currant, spice, liquorice, pepper and plum – gorgeous and typical characters of the “dunkelt” style of Lagrein that is very common in southern Alto Adige.

Statistics

pH:                         3.41

TA:                         5.9 g/L

Alc/vol:                 14.2%

RS:                          0.20 g/L

Cellar:                   10 years