Red variety - Lagrein
- General: The South Tyrolean classic has been at home in the Bolzano region since the Middle Ages. Documentary records, compiled in the Middle Ages by Michael Gaismair, report that "[...] and the barren vineyards are to be made into glazes, red lagrein darynnen anlegen und verjhieren wein machen [...]". Until the 1980s, the variety was vinified as a mass-produced or rosé wine. In a quality offensive of the South Tyrolean winegrowers, the variety became an autochthonous flagship since the end of the 1990s. As a speciality, the variety is also cultivated to a lesser extent in the USA and overseas. In Australia, a group of winegrowers adopted the variety as early as 1991. In the meantime, 30 wineries belong to it with the aim of vinifying premium wines from Lagrein.
- Cluster: The individual clones differ in appearance. Long-stemmed clones resemble Merlot. The grape is relatively large and typically has two shoulders. In medium-stemmed varieties, the grapes have the size and structure of Pinot Noir. The berries are medium sized and oval shaped.
- Wine: If you tease the quality out of the variety, you can make deep, dark, full-bodied wines. On the nose, these wines show sour cherry, fresh plum, spice and dark chocolate embedded in a distinctive tannin profile. If the grapes do not ripen fully, grassy, earthy notes and a lighter wine structure can be characteristic.
- Cultivation: Lagrein makes high demands on cultivation. The variety is strong-growing. On deep soils, long or medium stemmed clones are recommended. A pruning on two arches and an even utilisation over the years ensures the yields. In very light soils, yields can fluctuate greatly over the years and cultivation is not recommended.
Long stemmed clones, safe yield
Medium stemmed clones, medium yield
Short stemmed clones, low yield