J. Hofstätter Lagrein Alto Adige Südtirol Steinraffler 1999

Wine-making: The grapes are destemmed and crushed
in the usual manner, and fermented for 10 days at 28 ˚C.
During this period the skins are kept constantly submerged.
Towards the end of the fermentation we allow
the temperature to climb in order to extract as much
colour, aroma and fl avour as possible.
Maturation and organoleptic characteristics:
10 months in Slovenian oak casks and a further
6 months in bottle before release. This is a full-bodied
wine for medium-term cellaring (5–6 years at read more...Wine-making: The grapes are destemmed and crushed
in the usual manner, and fermented for 10 days at 28 ˚C.
During this period the skins are kept constantly submerged.
Towards the end of the fermentation we allow
the temperature to climb in order to extract as much
colour, aroma and fl avour as possible.
Maturation and organoleptic characteristics:
10 months in Slovenian oak casks and a further
6 months in bottle before release. This is a full-bodied
wine for medium-term cellaring (5–6 years at the most).
Full, bright ruby in colour, this is an extremely typical
Lagrein, very easily recognisable. It is immediately
impressive due to the excellent equilibrium between
intensity and complexity, between spice and small
woodland berry fruits and violets. Its fragrance is striking,
clear, captivating and fresh. Very harmonious on
the palate, with good tannin, full, broad, velvety, round
and long, spicy on the fi nish with well integrated acidity,
fresh and delicious.
Goes especially well with: game birds, red meat
dishes, poultry and seasoned cheeses    (hide)