Kellerei Cantina Heiner. Cover Image

Kellerei Cantina Heiner.

7 Wines from 5 Grape Varieties

Kellerei Cantina Heiner. L’Origine Vernatsch Schiava Bottle Preview
Kellerei Cantina Heiner.L’Origine Vernatsch Schiava

The Cuveé from Vernatsch and a small part of Lagrein has been practiced in South Tyrol for many decades. In the past, however, the blend with Lagrein was used more to enhance the high-yield and therefore weak Vernatsch taste. Today, however, the Vernatsch grape variety can also stand alone due to the yield regulation. For me, the Lagrein serves rather as a mutual complement and not as an upgrade. The combination of fruitiness and soft tannins make this wine. The grapes were removed directly from the stem frame with the stripping machine and filled into the steel tank without a grape crusher. Dispensing with the grape squeezer enables a portion of whole, intact berries and reduces the proportion of sediment particles. In addition, the intact berries undergo intracellular fermentation (Maceration Carbonique), which gives the fermenting must a particular fruity and freshness after pressing. In contrast, however, part of the stem structure (approx. 20%) was left in the mash, which ensures a light tannin structure and makes the wine more durable. The fermentation (partly intracellular fermentation) took place for 10 days in steel tanks with daily, very gentle pushing of the mash cake. The mash was then pressed (very gently with a maximum pressure of 1 bar). The young wine was drawn off immediately after pressing after 3 days of natural sedimentation and matured in steel barrels for 10 months in order to maintain the freshness and fruitiness as much as possible.