The first citation of this grape variety dates to the 17th century. Its development has been attributed to the Benedictine monks of the Muri monastery at Gries in the province of Bolzano. Apparently, "Lagrein" derives from a German translation of "Lagarina," the name of the valley in which it is most extensively grown.
The must is left briefly (24-30 hours) on skins at room temperature to promote the transfer of color and bouquet to the liquid. It is then fermented at a controlled temperature.
Tasting notes The color is a lively cherry red. The bouquet is distinctly fruity with hints of cherries and strawberries. Dry and endowed with good acidity, this Lagrein is also fitted out with a discreet structure that makes it an approachable and extremely drinkable wine.
Culinary suggestions Perfect companion for hot or cold hors-d'oeuvres, fish soups and grilled fish. Excellent with delicate white meats and dried or smoked meats.
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