Alois Lageder
Romigberg Vernatsch Schiava 2023
| Denomination | IGT Vigneti delle Dolomiti |
|---|---|
| Size | 0,75 l |
| Alcohol content | 11.0% by volume |
| Area | Trentino Alto Adige (Italy) |
| Grape varieties | 100% Schiava - Vernatsch |
| Aging | Aged in large wooden barrels and stainless steel tanks; matured in the bottle for several months. |
- Grape variety and vintage: 100% Schiava 2023, dry red IGT Vigneti delle Dolomiti
- Biodynamic production: Demeter and organic IT-BIO-013 certified; suitable for vegan diets
- Vinification: Spontaneous fermentation with indigenous yeasts; maceration on skins and stems
- Sensory profile: Bright ruby; notes of red fruits, plum and flint
- Serving: 14-16 °C, decant for 1 hour; ideal with white meats, fish and speck
Description
What kind of wine is it
Romigberg Vernatsch Schiava is a red wine by Alois Lageder, an authentic expression of the Vigneti delle Dolomiti region. Made from Schiava grapes grown under organic and biodynamic methods, it is also suitable for those following a vegan diet. In the glass, it displays a bright ruby red colour with lively violet highlights. The bouquet is intensely fruity, characterised by notes of small red fruits, plum and pomegranate, enriched by a mineral hint of flint. On the palate, its freshness and medium body stand out, supported by a pronounced tannic structure and a light spiciness, leading to a persistent and balanced finish.
Where does it come from
The grapes originate from the beautiful terraces of the Römigberg vineyard in Magrè, located a short distance from Lake Caldaro. Here, the old vines benefit from an ideal south and south-east exposure, growing on steep slopes between 250 and 330 metres above sea level. Trained using the traditional pergola system, the plants sink their roots into clay soils and moraine deposits, rich in sand and limestone. This unique Alpine environment allows for optimal ripening of the grapes, giving the wine vibrant energy and a distinct minerality.
How is it produced
The winemaking process involves spontaneous fermentation with indigenous yeasts in steel and wood, also using a portion of whole bunches. The structure is developed through prolonged maceration on the skins and stems in large barrels, which continues even after fermentation. Ageing takes place in contact with the lees in the same containers, followed by a period of rest in the bottle. The result is a harmonious red, perfect for pairing with roast white meats, grilled fish or platters of speck, enhanced by a brief preliminary decanting.
History and Curiosities
The historic Alois Lageder estate pursues excellence through biodynamic viticulture on the picturesque terraces of Römigberg, near Lake Caldaro. In this unspoilt microcosm, the profound synergy between man and nature enriches the moraine soils, enhancing the vibrant character of the old Schiava vines. Part of the renowned Capolavori collection, this fine red wine embodies mindful agriculture, offering an elegant and long-lived sip that celebrates the winemaker as the true interpreter of the Dolomite territory.
Tasting notes
Perfume
Color
Taste
Serve at:
14 -16 °C
Longevity:
05 - 10 years
Decanting time:
1 hour
- Start up year: 1823
- Oenologist: Jo Pfisterer, Paola Tenaglia, Georg Meissner
- Bottles produced: 1.200.000
| Name | Alois Lageder Romigberg Vernatsch Schiava 2023 |
|---|---|
| Type | Red biodynamic still |
| Denomination | Vigneti delle Dolomiti IGT |
| Vintage | 2023 |
| Size | 0,75 l |
| Alcohol content | 11.0% by volume |
| Grape varieties | 100% Schiava - Vernatsch |
| Country | Italy |
| Region | Trentino Alto Adige |
| Vendor | Alois Lageder |
| Story | History and Curiosities The historic Alois Lageder estate pursues excellence through biodynamic viticulture on the picturesque terraces of Römigberg, near Lake Caldaro. In this unspoilt microcosm, the profound synergy between man and nature enriches the moraine soils, enhancing the vibrant character of the old Schiava vines. Part of the renowned Capolavori collection, this fine red wine embodies mindful agriculture, offering an elegant and long-lived sip that celebrates the winemaker as the true interpreter of the Dolomite territory. |
| Origin | Magrè (Bolzano), south-west of Lake Caldaro |
| Soil composition | Morainic deposits with clayey parts, dolomitic limestone, stony and gravelly soil |
| Yield per hectare | 42 hl/ha |
| Harvest | From late August to late September |
| Production technique | Spontaneous fermentation (without added yeasts), partly in steel and partly in wood; long maceration on the skins and stems (including post-fermentation) in large barrels; maturation in large barrels and steel tanks; bottle ageing for several months |
| Wine making | Spontaneous fermentation of the crushed grapes (without the addition of yeasts), with varying percentages of whole bunches, partly in steel and partly in wood; long maceration on the skins and stems (including post-fermentation) in large barrels; maturation in the same containers and bottle ageing for several months. |
| Aging | Aged in large wooden barrels and stainless steel tanks; matured in the bottle for several months. |
| Total acidity | 4.7 gr/L |
| Residual sugar | 1.0 gr/L |
| Allergens | Contains sulphites |