||Bolzano, districts of Quirein
||Altitude: 853-1148 feet (260-350 m.) a.s.l.
|Composition of the land
||A mixture of sand, clay and eroded quartzite prophyry.
||Fermentation takes place in stainless steel punch-down tanks and lasts approx. 15 days. This is followed by malolactic fermentation and maturation in 60 hl oak casks for approx. 6 months.
||An excellent match for pan-seared rib eye steak, roast beef, game, balsamic roast pork, mature cheeses.
||Price Abbazia di Novacella Lagrein 2019 € 10.81