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Fresh notes of cheeries, red currant and blueberries.
Delicately spicy, round and juicy, with elegant and fine-grained tannins.
Caldaro, Preyhof, Prey: 550m above sea level deep, humus-rich clay soil on calcareous gravel.
Manual harvest and selection of the grapes.
Cold maceration (5 days) followed by fermentation and gentle pressing. Malolactic fermentation in stainless steel tanks with subsequent ageing barriques and tonneaux.
Assemblage after 12 months followed by bottling and 6 month of ageing in the bottle.
Glowing bright ruby-red colour.
Perfect with beef tartare, grilled tuna, stewed and roasted meats, wildfowl, hard and semi-hard cheeses.