Lagrein Conus Mitterberg - Alois Lageder

Lagrein Conus Mitterberg - Alois LagederIn the glass, the organically produced Lagrein Conus Mitterberg IGT from Lageder Tenutae presents a brilliantly shimmering purple-red color. When swirled, this red wine is characterized by a wonderful lightness that makes it dance vividly in the glass. Poured into a red wine glass, this red wine from Italy offers wonderfully expressive aromas of blackberry, mulberry, blueberry and blackcurrant, rounded off by further fruity nuances contributed by barrel aging. This Italian wine delights with its elegantly dry flavor profile. It was bottled with exceptionally little residual sugar. As one would naturally expect from a top-class wine, this Italian charmer, despite all its dryness, offers the finest balance. Aroma does not necessarily require sugar. On the palate, this light-footed red wine is marked by an incredibly velvety texture. Thanks to its well-balanced acidity, Lagrein Conus Mitterberg IGT caresses the palate with a pleasing mouthfeel, without sacrificing freshness. On the finish, this youthful red wine from the Trentino-Alto Adige winegrowing region finally impresses with a lovely length. Once again, hints of blueberry and blackcurrant appear. Vinification of Lageder Tenutae Lagrein Conus Mitterberg IGT This wine clearly focuses on a single grape variety, namely Lagrein. For this exceptionally elegant varietal wine from Lageder Tenutae, only first-class grape material was harvested. After hand-picking, the grapes are brought to the press house as quickly as possible. There they are sorted and gently crushed. Fermentation then takes place in small wooden barrels at controlled temperatures. Vinification is followed by several months of aging on the fine lees before the wine is finally bottled. After the wine is finished, Lagrein Conus Mitterberg IGT is carefully harmonized. Food recommendation for Lageder Tenutae Lagrein Conus Mitterberg IGT Ideally, enjoy this organic red wine from Italy at a temperature of 15–18°C as an accompaniment to stuffed bell peppers, fried calf’s liver with apples, onions and balsamic sauce, or boeuf bourguignon.