Wine Maker Notes
The "red” vinification of Lagrein (Dunkel in the local Germanic dialect) is conducted at a temperature of 80°-82°F, with a long maceration period on the lees in small stainless steel vats. Malolactic fermentation takes place in barriques, where the wine ages for about 12 months. It is then transferred into small oak casks to rest for six months until bottling.
Serve at a cool room temperature with roasted red meats and other robust entrées