My interpretation of the “Principessa” shows what can be hidden behind an aromatic grape variety if you think outside the box and break new ground. Due to the mash fermentation, the aromas, which are often pungent to me, take a back seat and thanks to the light tannins, the wine is easy to drink with a nice freshness. The typicality of the grape variety remains recognizable, but it is combined with a freshness and complex component.
Due to the lower alcohol content and the higher acidity, this vintage tastes much fresher and fruity, as one is not actually used to from a Lagrein. The combination with the fine tannins and the dark ruby red color results in a versatile taste experience that 100% reflects the vintage.
With this very complex and time-consuming vinification, I want to push the potential of the grape variety Vernatsch to the extreme.
Cabernet Sauvignon is known for its typical smell of black currant and the soft, noble tannins. Through the long contact with the mash, an attempt was made to achieve maximum extraction of the grapes and thus elegant tannins. The wine has a nice fruity note with elegant tannins and a long finish.
Cabernet Sauvignon is known for its typical smell of black currant and the soft, noble tannins. Through the long contact with the mash, an attempt was made to achieve maximum extraction of the grapes and thus elegant tannins. The long aging in wooden barrels has given the wine a certain complexity and rounded off the tannins.
“A Manetta” means “full throttle”, and that's what this wine expresses for me. It's a wine with character. The freshness section ensures a fresh and fruity taste with a good, persistent acidity. The waste with the "kick game" gives the wine that certain something. The tannins contained in it from the must fermentation ensure additional complexity and a slight astingency.
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.