Lagrein Peter Zemmer

Yield per hectare: 70 hl.
Vinification: The stems are immediately removed and the grapes are fermented
at a constant temperature of 28 °C (82 °F) for about 7 days. The must is kept in
regular contact with the skins through circulation pumping and gentle pressure
from below. We thus achieve ideal results with the coloring from the skins and
emphasize the fruitiness of the wine. After two gentle rackings, 70% of this
Lagrein is aged for months in large oak barrels, and the remainder is aged in
small casks of French oak (barriques) which are 2 – 3 years old. After blending,
the bottles are filled and the wine is aged for some additional months in the
bottle before it goes on sale.
Characteristic properties: A totally harmonious style, velvety, elegant with a
clear fruity character.
Color: ruby red to dark garnet red
Bouquet: intense, complex, spicy aroma, with a fresh perfume of wild berries
and violets
Flavor: very harmonious with a good lashing of tannin, a soft, velvety,
round body with a light spicy finish
Recommended pairings: Red meats, roast, game, and hard cheeses
Serving temperature: 16 – 18 °C (61 – 64 °F)
Cellaring: 5 – 6 years