Lagrein

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.