St. Pauls Lagrein Alto Adige DOC South Tyrolean red wine dry Italy (6 x 0.75l)

• STORY: Historic St. Pauls nestles in the middle of the Überetsch vineyards, which are protected from sunny days and cool nights and even reach into the village. It belongs to the municipality of Eppan and is located west of Bozen in South Tyrol.

• AGING: Handpicked, temperature-controlled maceration in stainless steel tanks, aging in large wooden barrels

• AROMA: Wild berries, black cherry, plum, fine notes of mocha and violet

• RATING: Light, lively body, floral, aromatic, fresh

• SERVING RECOMMENDATION: deep dark red, full body, harmonious tannins, fine spiciness

The St. Pauls winery cooperative is located in St. Pauls, a small fraction of the municipality of St. Eppan to the west of Bolzano. Existing since 1907, the business includes over 200 winegrowing families who are on hand with help and advice. In total, these families cultivate a total area of ​​185 hectares of slopes and hills in the best climatic conditions. In the past, when South Tyrol was still a land of red wines, the hilly area around the Plötznerhof above Boymont Castle gave Pinot Blanc a chance. The encounter of the barren limestone soil with the heat-storing, quartz-rich porphyry rock and the cool mountain winds make the small, low-precipitation spot a place with ideal conditions for a Pinot Blanc with a deep soul - then as now. Pinot Blanc has been cultivated in South Tyrol for about a century. This Pinot Blanc has become the winery's leading variety. The temperature difference between day and night during the ripening period determines the character of this special Pinot Blanc from the 20-50 year old vines. Its complex aromas are reminiscent of apple, peach, apricot and pear aromas. Very convincing in the mouth with its elegant acid structure, multifaceted and complex with a mineral finish on the palate, it positions itself as a very popular South Tyrolean white wine. Slow fermentation at a controlled temperature in large wooden barrels and subsequent aging for 5 - 7 months on the fine lees and partial malolactic fermentation give it a very special finesse.