Alois Lageder
Cabernet Sauvignon Cor Romigberg 2021
Other years:
2019| Denomination | IGT Vigneti delle Dolomiti |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Area | Trentino Alto Adige (Italy) |
| Grape varieties | Cabernet Sauvignon, Petit Verdot |
| Aging | After malolactic fermentation, passage and maturation in barriques (Alliers and Nevers, of which 2/3 new) for 20 months. |
| Other years | 2019 |
Description
A still biodynamic red from Trentino-Alto Adige, 12.5% ABV, produced by Alois Lageder. Blend of Cabernet Sauvignon and Petit Verdot. 0.75L bottle, 2019 vintage. A Cabernet Sauvignon born from the passion and biodynamic philosophy of Alois Lageder, a producer who for generations has interpreted the Alto Adige terroir with respect and innovation. Complex, full-bodied aroma, initially fruity (cherry, blackcurrant), then spicy and floral (tobacco, violet, mint) with hints of wood. Intense morello red color. A pronounced, long, and concentrated impact on the palate. Persistent, with a fresh and fruity finish and accentuated but not aggressive tannins.
Tasting notes
Perfume
Color
Taste
Serve at:
16 - 18 °C
Longevity:
10 - 15 years
Decanting time:
1 hour
- Start up year: 1823
- Oenologist: Jo Pfisterer, Paola Tenaglia, Georg Meissner
- Bottles produced: 1.200.000
| Name | Alois Lageder Cabernet Sauvignon Cor Romigberg 2021 |
|---|---|
| Type | Red biodynamic still |
| Denomination | Vigneti delle Dolomiti IGT |
| Vintage | 2021 |
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Grape varieties | Cabernet Sauvignon, Petit Verdot |
| Country | Italy |
| Region | Trentino Alto Adige |
| Vendor | Alois Lageder |
| Origin | 1.7 hectares facing south-southeast, altitude 245 m, from the 'Herz' vineyard, which extends along the steep slope of Römigberg, northwest of Lake Kaltern. |
| Climate | Very warm microclimate. Altitude: 250-330 m above sea level. |
| Soil composition | Stony, sandy, permeable soil of calcareous and clayey origin. |
| Cultivation system | Guyot |
| Plants per hectare | 7000 |
| Yield per hectare | 26 hl |
| Wine making | Maceration and fermentation for 17 days in stainless steel. |
| Aging | After malolactic fermentation, passage and maturation in barriques (Alliers and Nevers, of which 2/3 new) for 20 months. |
| Total acidity | 5.1 gr/L |
| Allergens | Contains sulphites |