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Hofstatter

J. Hofstatter Cabernet 2022

Red still

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Regular price €17,00
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€102,00

6 bottles

€51,00

3 bottles

Immediate availability
Denomination Alto Adige DOC
Size 0,75 l
Alcohol content 14.0% by volume
Area Trentino Alto Adige (Italy)
Grape varieties Cabernet Franc, Cabernet Sauvignon
Aging Towards the end of fermentation the temperature is allowed to rise in order to extract the maximum of colour and flavour.
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Details

Profumo

Perfume

Intense, aromatic fragrance.

Colore

Color

Deep, intense ruby red.

Gusto

Taste

Abundant, fine-grained tannin structure remains long on the finish.

Serve at:

14 -16 °C.

Longevity:

05 - 10 years

Decanting time:

1 hour

Young Red Wines

Pairings

Beef, lamb, game, strong cheeses.

Meat
Cheese
Pork

Producer
Hofstatter
From this winery
  • Start up year: 1907
  • Oenologist: Martin Foradori Hofstätter
  • Bottles produced: 800.000
  • Hectares: 50
The wisdom of generations. The drive to continuously create something new together. Our family winery’s story stretches back to the 19th century. Anticipating the future, just like Paolo Foradori. He once coins the term "Vigna" – marking the dawn of single-vineyard classification in Alto Adige. Pioneering spirit is deeply ingrained in our family heritage. Today, it is led by Martin and Beatrix Foradori Hofstätter, supported by the next generation: Niklas and Emma.

We uphold the highest standards every single day. In the vineyard, this means nurturing our vines through gentle pruning and the use of cover crops to enhance their strength. In the wine cellar, innovation meets tradition, as we age our wines in both classic wooden barrels and modern concrete vats. Cutting-edge cellar technology also plays an essential role in ensuring the quality of our wines.
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Name J. Hofstatter Cabernet 2022
Type Red still
Denomination Alto Adige DOC
Vintage 2022
Size 0,75 l
Alcohol content 14.0% by volume
Grape varieties Cabernet Franc, Cabernet Sauvignon
Country Italy
Region Trentino Alto Adige
Vendor Hofstatter
Soil composition Clay
Wine making The grapes are destemmed and lightly crushed before a brief maceration period and subsequent feremntation lasting approx. 10 days. During fermentation the skins are skept in continous contact with the must throug punching them down as they rise to the surface.
Aging Towards the end of fermentation the temperature is allowed to rise in order to extract the maximum of colour and flavour.
Allergens Contains sulphites