This Lagrein comes Gries, a pleasant district of Bozen (Bolzano), the capital of South Tyrol. It grows on deep and well aerated gravel soils. Lagrein, aged in oaken barrels, is a strong and elegant wine with an unmistakable bitter berry scent and a likeable flavour of vanilla and violets.
It goes well with all robust dishes, especially with traditional South Tyrolean cuisine, game, red meats and savoury cheeses.
Enjoy it at about 16-18°C.
Allergic-Info: This wine can contain sulfites
Alcoholic content: 10.00 %
yr. 2013 Falstaff:
89 of 100 Points.
"Falstaff" has rated the wine "Kellerei St. Pauls Lagrein Alto Adige - Sudtirol" the vintage 2013 on 01.07.2016 with 89 of 100 points.
yr. 2013 Wine Enthusiast:
"Wine Enthusiast" has rated the wine "Kellerei St. Pauls Lagrein Alto Adige - Sudtirol" the vintage 2013 on 01.01.2016 with 89 of 100 points.
yr. 2009 Vinum Wine Magazine:
14 of 20 Points.
"Vinum Wine Magazine" has rated the wine "Kellerei St. Pauls Lagrein Alto Adige - Sudtirol" the vintage 2009 on 01.05.2011 with 14 of 20 points.
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Full, bright ruby in colour, this is an extremely typical Lagrein, very easily recognisable. It is immediately impressive due to the excellent equilibrium between intensity and complexity, between spice and small woodland berry fruits and violets.
The Lagrein has a dark ruby colour, during its youth with violet, later with garnet red reflexes. It is a pleasant, dry red wine, with notes of violets, chocolate and liquorice, on the palate it is velvety and with mild acidity. It is rich in tannins, but in the Bolzano basin, these tannins evolve in a very mild and sweet way. Recommended pairings are game, red meat and ripened cheese
Colour: strong garnet red. Aroma: invitingly open and multi-layered with violets, chocolate, ripe damsons, cloves. Taste: elegant with velvety structure, soft tannins, light bitter almond tones, youthful freshness, rustic elegance, unpretentious yet cosmopolitan: the perfect symbiosis of the traditional and the modern
The classical bacon is produced of the best piece of the leg. Refined with spices, mountain herbs and salt, the bacon is pickled for 20 days. After a cold smoke phase with beechwood filings the bacon sides are matured for a total of 5 months in our pure mountain air at controlled temperature.
