Sandy, warm and deep soils such as we find in the Bassa Atesina are ideal for Lagrein. This native grape variety is widespread in the Adige Valley and the Bassa Atesina.

Harvesting is done manually in small containers for transport to the winery. Destemming and temperature-controlled fermentation in steel vats. Malolactic fermentation and subsequent maturation in large oak barrels and cement vats for at least five months.

Lagrein has a fine, pleasant aroma reminiscent of the scent of violets. The taste is full, velvety and slightly tart. It keeps for a long time. It pairs well with grilled meats, roasts, game and spicy cheeses.

75 Cl

13% Vol.