The grapes ripen in the heart of the Santa Maddalena zone, on slopes between 250 and 500 meters above sea level. They produce a medium- strength red wine with fruity and floral notes that goes well with many regional dishes and Italian cuisine.
Schiava and Lagrein
Gravelly soils in Santa Maddalena above Bolzano
Beginning to middle of October
Traditional fermentation of carefully selected grapes and aging in large oak vats
Color: intense ruby red Aroma: floral notes of violets and roses, fruity aromas of red cherry and raspberry, typical aromas of bitter almond and marzipan Taste: full and smooth with a persistent finish
Meat dishes such as carne salada and tagliattelle with game ragout, smoked meats, dumplings, Speck, pasta and hard cheeses