Schiava (Vernatsch)
vernatsch
The original name of this autochthonous grape variety was Farnatzer or Vernetzer. Its first documented historical mention dates back to the end of the Middle Ages, and it has played a central role in Alto Adige winegrowing since the sixteenth century.
The Schiava grape, known in German as Vernatsch, produces a light wine that is low in tannins, with a moderate alcohol content and individual character that is typical to the zone. For example, the St. Magdalener (Santa Maddalena) is regarded fuller in body, the Kalteresee (Lago di Caldaro) is softer, and the Meraner (Meranese) is somewhat spicy.
Area under cultivation:
846 ha
Cultivation zone:
all of Alto Adige
Growing method:
almost exclusively on pergola trellis
Preferred location:
both alluvial and gravel soils
Synonyms:
Schiava (in Italian), Trollinger (in Germany)
Serving temperature:
12-14° C. (54-57° F.)
Recommended pairings:
in general with all appetizers, especially with Tyrolean farmer's bacon, cold cuts, cheeses, traditional Alto Adige home cooking, veal
blauburgunder
Area under cultivation:
410 ha
Cultivation zone:
primarily bassa Atesina (especially the towns of Egna and Montagna), but also Oltradige, Bolzano basin, Adige Valley, and Val Venosta
 
lagrein
Area under cultivation:
451 ha
Cultivation zone:
Bolzano basin, Bassa Atesina, Oltradige, Adige Valley
 
merlot
Area under cultivation:
186 ha
Cultivation zone:
primarily the Bassa Atesina, Oltradige and Bolzano basin, but also in the Adige Valley
 
cabernet-sauvignon
Area under cultivation:
158 ha
Cultivation zone:
Bassa Atesina, Oltradige, Bolzano basin, Adige Valley
 
rosenmuskateller
Area under cultivation:
15 ha
Cultivation zone:
Oltradige, Bassa Atesina, Bolzano basin, Adige Valley
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