This indigenous grape variety had its first documented historical mention at the end of the Middle Ages, and it has played a central role in Alto Adige/Südtirol winegrowing since the sixteenth century. Schiava presents aromas of sweet cherries, red currants, raspberries and strawberries. Added to this, there are often tones of almonds and
violets. The Schiava grape produces a light wine low in tannins, with moderate alcohol content, low acidity and individual character that is typical of the area. For example, S. Maddalena wine is considered fuller in body, the Lago di Caldaro is softer, and the Meranese is somewhat spicy.
Area under cultivation:
Primarily Bolzano, Oltradige, Merano and Bassa Atesina
terraced slopes with deep soil located between 400 and 500 meters (1,300 and 1,600 feet) above sea level that cool down well at night, preferably on alluvial and gravel soils
12-14° C. (54-57° F.)
in general with all appetizers, especially with Tyrolean farmer's bacon, cold cuts, cheeses, traditional Alto Adige home cooking, veal