J. Hofstatter Lagrein Alto Adige 2010
The grapes are destemmed, crushed and then fermented in stainless steel tanks for 10 days at 28°C. During this period the cap of skins and other solids which are driven to the surface is broken up and kept constantly submerged in the wine by punching down and pumping over. Towards the end of the fermentation the temperature is allowed to climb a little in order to extract as much color, aroma and flavor as possible from the skins.
Food Pairings for J. Hofstatter Lagrein Alto Adige
Full, bright ruby, almost black in color, this is an extremely typical Lagrein, very easily recognizable. It is immediately impressive due to the excellent equilibrium between intensity and complexity, between aromas of spice and small woodland berry fruits and violets. Its fragrance is striking, clear, captivating and fresh. Very harmonious on the palate, with assertive but supple tannins, full, broad, velvety, round with subtle spice on the finish enlivened by palate-lifting acidity.
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