• Varietal: Schiava + approx. 5% Lagrein
• Growing area: In midst of the wine-growing area of St. Magdalena on its typical sandy porphyry soils
• Harvest: End of September/beginning of October (selected grapes)
• Vinification: Fermentation in steel barrel with maceration period of 20 days. Organic acid reduction, storage in large oak barrel for 12 months and 6-7 month in the bottle
• Serving temperature: 16-18 °C
• Food matching: meat (roast beef, rabbit, lamb)

Analytical data:

• Alcohol: 13,0 %vol*
• Acidity: 4,8 g/l*
• Residual sugar: 2,5 g/l*

* Depending on the year, the analytical values ​​may vary slightly

• Varietal: Schiava + approx. 5% Lagrein
• Growing area: In midst of the wine-growing area of St. Magdalena on its typical sandy porphyry soils
• Harvest: End of September/beginning of October
• Vinification: Fermentation and maturation at steel barrel, with maceration period of 10-14 days 
• Serving temperature: 12-16 °C
• Food matching: Cold appetizers, Speck ham, cheese, meat (roast beef, rabbit, lamb) and fish dishes

Analytische Daten:

• Alcohol: 13,0 %vol*
• Acidity: 4,5 g/l*
• Residual sugar: 2,0 g/l*

* Depending on the year, the analytical values ​​may vary slightly

• Varietal: Lagrein
• Growing area: In St. Magdalena on sandy porphyry soils
• Harvest: Beginning of October
• Vinification: Fermentation with maceration period of 10-14 days, organic acid reduction, storage for 80% in big oak barrel and 20% in barrique and tonneaux
• Serving temperature: 16-20 °C
• Food matching: Excellent with venison dishes, dark meat and zesty cheeses

Analytical data:

• Alcohol: 13,0 %vol*
• Acidity: 5,0 g/l*
• Residual sugar: 2,3 g/l*

* Depending on the year, the analytical values ​​may vary slightly

• Varietal: Merlot
• Growing area: St. Magdalena on sandy clay soil
• Harvest: Beginning of October
• Vinification: Fermentation in steel barrel and maceration period of approx. 14 days. Organic acid reduction and storage in small wooden barrel   
• Serving temperature: 16-18 °C
• Food matching: Goes well with red meat and tangy cheese

Analytical data:

• Alcohol: 13,0 vol%*
• Acidity: 5,0 g/l*
• Residual sugar: 2,0 g/l*

* Depending on the year, the analytical values ​​may vary slightly

• Varietal: Sauvignon
• Growing area: Pergola growing system on porphyry clay soils in St. Magdalena
• Harvest: mid-September
• Vinification: Fermentation and storage in steel tank and barrique
• Serving temperature: 10-12 °C
• Food matching: Great as aperitif wine and along with starters such as pasta, fish, poultry or asparagus and cheese

Analytical data:

• Alcohol: 13,5 %vol*
• Acidity: 6,8 g/l*
• Residual sugar: 1,5 g/l*

* Depending on the year, the analytical values ​​may vary slightly

• Varietal: Schiava + 2% Lagrein
• Growing area: In midst of the wine-growing region of St. Magdalena region on sandy porphyry soils
• Harvest: End of September
• Vinification: Fermentation and storage in steel tank
• Serving temperature: 8-12 °C
• Food matching: Great aperitif wine, goes well with non-spicy starters. Recommended with Parmesan cheese. Goes well with with grilled fish and soft cheese

Analytical data:

• Alcohol: 12,5 %vol*
• Acidity: 6,4 g/l*
• Residual sugar: 4,0 g/l*

* Depending on the year, the analytical values ​​may vary slightly