Description
Made from the local Vernatsch grape from the hamlet of St. Magdalena overlooking Bolzano.
Awards
Details
                        
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                              Taste 
                              
                            
                          
                            
                              
                                
Serve at:
14 -16 °C.
Longevity:
10 - 15 years
Decanting time:
1 hour
                        Pairings
- Start up year: 1142
 - Oenologist: Celestino Lucin
 - Bottles produced: 900.000
 - Hectares: 100
 
Also owned by the Abbey is a vineyard located in South Tyrol's main wine-growing area: the Marklhof estate in Cornaiano, on the 'wine road' near Bolzano. The sandy, dry soil and the airy climate of these hills make it possible to obtain excellent red wines, including a characteristic Kalterersee, a very fine Schiava and a very elegant Pinot Noir.
A third Novacella vineyard is located in Bolzano, around the ancient and tiny St. Mary's Monastery. Here, in the dry and very warm climate of the valley floor, a full-bodied dark Lagrein matures, which is particularly suitable for ageing.
In our wine cellar, the grapes from these three vineyards are raised to wines whose distinct character and quality has been rewarded by the loyalty of generations of friends and connoisseurs. Read more
                        
                        
                        | Name | Abbazia di Novacella St. Magdalener 2022 | 
|---|---|
| Type | Red still | 
| Denomination | Alto Adige DOC | 
| Vintage | 2022 | 
| Size | 0,75 l | 
| Alcohol content | 12.5% by volume | 
| Grape varieties | 90% Schiava Grossa, 10% Lagrein | 
| Country | Italy | 
| Region | Trentino Alto Adige | 
| Vendor | Abbazia di Novacella | 
| Origin | Santa Maddalena (BZ). | 
| Climate | Altitude: 300-350 m. a.s.l. Exposure: South. | 
| Soil composition | Warm soils composed of moraine deposits and weathered porphyry. | 
| Cultivation system | Pergola. | 
| Plants per hectare | 3,500. | 
| Yield per hectare | 8,000kg/hl | 
| Fermentation temperature | Max. 28 °C | 
| Wine making | Fermentation on the skins for 5 days. | 
| Aging | Malolactic fermentation and maturation in stainless steel. | 
| Total acidity | 4.5 gr/L | 
| Residual sugar | 2.0 gr/L | 
| Dry extract | 25.5 gr/L | 
| Allergens | Contains sulphites | 
    
    
