The vines are cultivated in gravelly, sandy soils and trained over trellises, as in the Guyot system. They grow in vineyards near Bozen, as well as in the Lowlands, at 220 – 350 metres above sea level.
The healthy, ripe Lagrein grapes are handpicked in early to mid October, from which 60 hectolitres of wine is produced per hectare.
Once delivered, the hand-selected grapes are destemmed and fermented in a fermentation tank traditionally for about 10 days, at a temperature of 28°C.
The wine is then aged in large wooden barrels.
This Lagrein is ideal with hearty meals, grilled red meat, game and strong cheese.