|Composition of the land
||Deep and rich alluvial soil.
||Fermentation: spontaneous maceration. Maturation: malolactic fermentation in stainless steel tanks, maturation in barriques.
||In barriques (approximately 15 months).
||Red meat such as beef and lamb, venison, game, all kind of cheese.
||Price Alois Lageder Lindenburg Lagrein 2013 € 22.00