The combination of fruitiness and soft tannins make up this wine.

Growing Conditions

The Cuveé from Vernatsch and a small part of Lagrein has been practiced in South Tyrol for many decades. However, in the past, blending with Lagrein was more used to enhance the high-yield and thus weak Vernatsch taste.

Today, however, the Vernatsch grape variety can also stand alone due to the yield regulation. The Lagrein serves as a mutual complement and not as an appreciation.


Harvest by Hand and transported in the winery within only 5 minutes.


The grapes were removed directly from the stem scaffolding with the scraper and filled into the steel tank without squeezing grapes. The renunciation of the grape crushing allows part of whole intact berries and reduces the proportion of trus particles. In addition, the intact berries undergo intracellular fermentation (Maceration Carbonique), which gives the fermenting must a special fruitiness and freshness after pressing.

In contrast, however, part of the stem structure (about 20%) was also 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 a steel tank with daily, very gentle undercut of the mash cake. The mash was then pressed (very gentle with max. 1 bar press pressure).

The young wine was peeled off immediately after pressing after 3 days of natural sedimentation and matured in steel barrels for 10 months in order to maintain freshness and fruitiness as much as possible.