||10% Lagrein, 90% Schiava Grossa
||Altitude: 300-350 m. a.s.l. Exposure: South.
|Composition of the land
||Warm soils composed of moraine deposits and weathered porphyry.
||Fermentation on the skins for 5 days.
||Malolactic fermentation and maturation in stainless steel.
||Fantastic with salami and cold meats, especially South Tyrolean Speck, pasta dishes with meat.
||Price Abbazia di Novacella St. Magdalener 2018 € 9.52