Winery Cantina KalternLagrein Riserva Solos
Red wine
In the mouth this red wine is a powerful with a lot of tannins present in the mouth.
This wine generally goes well with beef, game (deer, venison) or lamb.
Taste structure of the Lagrein Riserva Solos from the Winery Cantina Kaltern
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Lagrein Riserva Solos of Winery Cantina Kaltern in the region of Trentino-Alto-Adige is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with Lagrein Riserva Solos
Pairings that work perfectly with Lagrein Riserva Solos
Original food and wine pairings with Lagrein Riserva Solos
The Lagrein Riserva Solos of Winery Cantina Kaltern matches generally quite well with dishes of beef, pasta or lamb such as recipes of beef with dark beer, spaghetti with old-fashioned tomato sauce or fillet of lamb in potato dressing.
Details and technical informations about Winery Cantina Kaltern's Lagrein Riserva Solos.
Discover the grape variety: Subéreux
An interspecific cross made by Albert Seibel (1844-1936) between 4595 Seibel and 4199 Seibel. Little cultivated, it was used as a progenitor in obtaining direct producer hybrids known as Villard blanc, Villard noir, Vignoles, ... .
Last vintages of this wine
The best vintages of Lagrein Riserva Solos from Winery Cantina Kaltern are 2013, 2011, 2012, 0 and 2014.
Informations about the Winery Cantina Kaltern
The Winery Cantina Kaltern is one of of the world's great estates. It offers 110 wines for sale in the of Trentino-Alto-Adige to come and discover on site or to buy online.
The wine region of Trentino-Alto-Adige
Trentino-Alto Adige is Italy's northernmost wine region, located right on the border with Austria. Production was once dominated by the local red varieties Lagrein and Schiava. Now white wines are becoming more important in terms of Volume. Increasingly, they are made from internationally renowned Grape varieties such as Pinot Grigio and Chardonnay.
The word of the wine: Discharge
In the traditional method, elimination of the yeast deposit formed during the second fermentation in the bottle.
