||Altitude: 250-330 m. (820-1080 feet) a.s.l.
||Under the morenic deposit with loamy content, rocky and gravelly dolomitic limestone.
||From end of August to end of September.
||Fermentation: extended maceration and fermentation, partly in wooden fermenters.
||Partly in stainless steel tanks and partly in large casks, with certain components in contact with the skins and stems for 6 months.
||Starters, pasta, pizza, grilled or fried seafood, veal, poultry, barbeque.
||Preis Alois Lageder Romigberg Vernatsch Schiava 2018 € 9,02