This is a single vineyard wine sourced from Hofstatter’s Steinraffler estate. Hofstatter was the first producer in the Alto-Adige to produce single vineyard wines at the equivalent of the grand cru level.
Terroir: The gravelly soil of the gentle slope at the foot of Söll Mountain below Kolbenhof is predestined for the local Lagrein variety. The name of the site, Steinraffler, stems from the geological conditions.
“Stein” is stone and “raffler” means collector – river stones transported by a small stream have collected here. The soil and unique microclimate, determined by the warm Ora from Lake Garda and winds from Lake Kaltern-Caldaro, offer best conditions for Lagrein. This indigenous red wine variety has been cultivated in the South Tyrol Unterland since the 13th century. At 250 metres (820 ft.) above sea level and with easily warmed soils, the Steinraffler could not be better suited for this variety.
Vinification: On arrival at the winery the grapes are de-stemmed, after which the must is fermented together with the skins for aprroximately 10 days. In the final phase the temperature is allowed to rise a little in order to extract as much color and flavor as possible. Following malolactic fermentation the wine is aged for 15 months in small oak casks. A homogeneous blend is then made and the wine is matured for a further 7 months in large oak casks, followed by 12 months in bottle prior to release.
This is a wine of unusual contrasts – on the one hand full-bodied and concentrated while on the other, time and again tasters are surprised at its positive rusticity combined with elegance. It is enormously deep in colour, dark garnet and almost black in the centre. Earthy, minerally and spicy on the nose, the fruit initially lurks in the background, then develops to form a complex aroma of ripe black plums. The spiciness follows through on the palate with the assertive complex mineral character once again emerging on the finish.
Score: 91 PointsWine Spectator Author: Alison Napjus
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