This variety is an indigenous grape with a long history in Alto Adige. J. Hofstatter grows this regional grape in the microclimates where Lagrein has had a home for centuries.
Terroir: Massive prehistoric glaciers dug a broad gorge in the porphyry massif between the Ortler Alps and the Dolomites and created the Adige River and Lake Caldaro, which is fed by groundwater. Soils are made up of clay and gravel. Vines average 30+ years old.
Vinification: The grapes are de-stemmed and crushed in the usual manner and fermented for 10 days at a controlled temperature. During this period the cap of skins and other solids which are driven to the surface is broken up and kept constantly submerged in the wine by punching down and pumping over. Towards the end of the fermentation we allow the temperature to climb a little in order to extract as much color, aroma and flavor as possible from the skins.
Full, bright ruby, almost black in color, this is an extremely typical Lagrein, very easily recognizable. It is immediately impressive due to the excellent equilibrium between intensity and complexity, between aromas of spice and small woodland berry fruits and violets. Its fragrance is striking, clear, captivating and fresh. Very harmonious on the palate, with assertive but supple tannins, full, broad, velvety, round with subtle spice on the finish enlivened by palate-lifting acidity.
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