Nose

Aromas of small berries, violets and smoky vanilla. When aged: notes of porcini mushrooms and truffles.

Palate

Spicy, supple, seductive

Growing Conditions

Sites: Various vineyards in St. Michael-Eppan and the surrounding areas (400-550 m)
Exposure: South/southeast to southwest
Soil: Moraine debris and limestone gravel
Training System: Guyot

Harvest

End of September; harvest and selection of grapes by hand

Winemaking

Cold maceration (three days) with following fermentation and gentle pressing. Fermentation in stainless-steel tanks, followed by malolactic fermentation and aging in barrique-tonneau. Assemblage takes place after about a year, and then it is matured for another six months in big oak barrels.

Appearance

Ruby-red

Food Pairing

Ideal as an accompaniment to braised lamb shoulder or back, oxtail and strong cheeses.