Fruity aroma reminiscent of cherry, violets and red fruits
Full-bodied, supple and elegant, with subtle notes of bitter almond
Sites: Pagis Vineyard in Eppan, between St. Michael and St. Pauls (400-450m)
Soil: Limestone gravel
Training System: Pergola
mid of September; harvest and selection of grapes by hand
Fermentation in stainless steel tanks. Malolactic fermentation in large oak barrels (70–100 hl), in which the wine is aged for a minimum of five to six months.
Pagis pairs nicely with starters and South Tyrolean dishes such as Roggentaschen ravioli with smoked meat. It is also a consummate accompaniment to Speck ham, sausages, mild cheeses and bread. Well chilled, it also goes well with fish.