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Lagrein is doubtless one of the local...
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Lagrein is doubtless one of the local heroes of South Tyrol and today, thanks to a combination of fruity aromas and spicy flavors plus velvety tannins, it is enjoying a veritable renaissance. This indigenous variety has its roots in the South Tyrolean town of Bolzano but it has been a regular on the Terlano wine list for several decades now, too
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Lagrein, Terlano
Lagrein is doubtless one of the local heroes of South Tyrol and today, thanks to a combination of fruity aromas and spicy flavors plus velvety tannins, it is enjoying a veritable renaissance. This indigenous variety has its roots in the South Tyrolean town of Bolzano but it has been a regular on the Terlano wine list for several decades now, too
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District | Trentino Alto Adige |
LAGREIN
Denomination
D.O.C.Alto Adige
Variety
100% Lagrein
Vinification
Description
Manual harvest and selection of the grapes; destemming followed by slow must fermentation at a controlled temperature and gentle agitation of the must in stainless steel tanks; malolactic fermentation and aging in big wooden barrels for 7-10 months
Production area
Name
Terlano
Municipality
Terlano
Altitude
250 - 500 m a. s. l.
Slope
5 - 35 %
Orientation
South - Southwest
Technical data
Alcohol content
13.0 % vol
Residual sugar
3.1 g/l
Acidity
5.0 g/l
Aging
Storage advice
Cool storage at constant temperatures, high level of humidity, good ventilation and as little light as possible
Cellar temperature
10 - 15 °C
Minimum maturity
1 year
Serving temperature
14 - 16 °C
Suggested glass
Bordeaux glass
Wine character
Color: dark garnet red
Smell: The wine has an intensive aroma comprised of dried cranberries and morello cherry highlighted with a floral note of lilac and hints of laurel. Notes of flint and a restrained chocolate aroma are also present
Taste: Very juicy and harmonious, with a delicate texture and silky tannins, the Lagrein develops a rare opulence and is rich and velvety on the palate
Simple pairings
A good combination with beef olives with creamed potatoes, or braised haunch of venison with red cabbage; also with hard cheeses like mature Parmesan
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