The Segen Lagrein Riserva Alto Adige DOC from Cantina Merano is a complex and fruity red wine. This indigenous grape variety expresses itself in an elegant, full-bodied, and authentic reserve wine. The name says it all. Along the "Tappeiner" promenade and above the rooftops of the spa town of Merano, the area of "Segenbühel" dominates the town with its majestic steep slopes. It is the warmest and driest area in Merano and a true blessing (in German, precisely "Segen") for all wine lovers, because the hand-tended land has a high capacity to absorb and retain heat. The soils can release the heat absorbed during the day to the grapes at night, creating ideal conditions for grape ripening. The modest growth of the vines contributes to the remarkable quality of the grapes. Grape varieties: 100% Lagrein. Soils: derived from porphyry. Age of the vines: 10-25 years. Vinification: fermentation took place in contact with the skins for about 10-15 days. Followed by organic malolactic fermentation and maturation in barrique and oak barrels for at least 16 months.
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The Segen Lagrein Riserva Alto Adige DOC from Cantina Merano is a complex and fruity red wine. This indigenous grape variety expresses itself in an elegant, full-bodied, and authentic reserve wine. The name says it all. Along the "Tappeiner" promenade and above the rooftops of the spa town of Merano, the area of "Segenbühel" dominates the town with its majestic steep slopes. It is the warmest and driest area in Merano and a true blessing (in German, precisely "Segen") for all wine lovers, because the hand-tended land has a high capacity to absorb and retain heat. The soils can release the heat absorbed during the day to the grapes at night, creating ideal conditions for grape ripening. The modest growth of the vines contributes to the remarkable quality of the grapes. Grape varieties: 100% Lagrein. Soils: derived from porphyry. Age of the vines: 10-25 years. Vinification: fermentation took place in contact with the skins for about 10-15 days. Followed by organic malolactic fermentation and maturation in barrique and oak barrels for at least 16 months.
