J. Hofstatter Lagrein Alto Adige 2010

Winemaker's Notes:

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.

Region: Italy » Alto Adige

Vintages

  • 2010

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Winery: J. Hofstätter
Color: Red
Varietal: Lagrein
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J. Hofstätter:
Taking stock of the past ten years I can confidently assert that the exceptional character of our local vineyards and grape varieties is reflected in our wines more than ever. South Tyrol’s best-known vines are cultivated in the Hofstätter wine estate. We even enjoy the unique privilege of owning vineyards in the finest sites on both sides of the Adige River in southern South Tyrol. However, it... Read more
Taking stock of the past ten years I can confidently assert that the exceptional character of our local vineyards and grape varieties is reflected in our wines more than ever. South Tyrol’s best-known vines are cultivated in the Hofstätter wine estate. We even enjoy the unique privilege of owning vineyards in the finest sites on both sides of the Adige River in southern South Tyrol. However, it is precisely the work in the vineyards which I find the most challenging: decades of monoculture have exhausted the soils, sapped them of their vigour, the vigour which the grapevine needs to stay healthy and unfold its vitality to the full. And today the vine needs vital force more than ever before to withstand the increasingly extreme weather conditions. The word ‘terroir’ is often bandied about, as if it referred to an established factor, while in reality it is subject to the very same fluctuations that the far-sighted winegrower is confronted with in his daily work. He needs to recognise the elementary preconditions necessary for vines to yield superlative, distinctive, unmistakable wines, cultivating, fine-tuning and focusing his methods. This is the only way to enhance the quality of grapes in a vineyard which has always produced excellent fruit. I am striving to attain this without advance knowledge of the extent to which the world-wide ecological challenges are to be surmounted in a small organism such as a vineyard. I am confident that a workable solution will be found! Read less

Member Reviews for J. Hofstatter Lagrein Alto Adige

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Snooth User: Buck Becker
15237083
3.00 5
07/26/2014

Three glasses



Tasting Notes:

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.

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.

Wine Specs:

Alcohol: 13.5%

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