Lagrein Riserva Castel Ringberg

Excellent with rich and spicy appetizers of cold cuts and seasoned cheeses. It pairs well with first course dishes with meat sauce, Lasagne, venison stew, braised veal cheek, Flank Steak, Shepherd’s Pie and Greek Lamb Gyros (pita bread stuffed with shavings of lamb meat and seasoned with salt, pepper, sweet paprika and oregano).

Our cellar was built sustainably – from natural stone, underground – nearly 150 years ago in Tramin, and has since then been continually modernized and remodeled to become what it is today: one of Alto Adige’s longest-standing private cellars. The most modern wines are all handcrafted here, with respect for the environment and in harmony with nature and in the spirit of ongoing sustainability, using grapes from the best vineyards. The size of the production facilities and the vineyards owned by the family render the estate one of the most productive wine establishments in the region.

Malolactic fermentation takes place in stainless steel tanks and then maturation follows for 20 months in French oak barrels. Finally, the wine is bottle aged for several months before being released.

Traditional temperature controlled fermentation of about 10 days in stainless steel tanks.