J. Hofstätter Joseph Lagrein Alto Adige

The grapes are de-stemmed and crushed in the usual manner and fermented for 10 days at a controlled temperature. 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 we allow the temperature to climb a little in order to extract as much colour, aroma and flavour as possible from the skins. Tasting notes: Towards the end of the fermentation we allow the temperature to climb a little in order to extract as much colour, aroma and flavour as possible from the skins. Pairs well with: Speck and “salumi”, red meats, game, venison and seasoned cheeses.