Schiava (Vernatsch)
vernatsch
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:
798 ha
Cultivation zone:
Primarily Bolzano, Oltradige, Merano and Bassa Atesina
Preferred location:
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
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:
443 ha
Cultivation zone:
Primarily in Bassa Atesina and Oltradige
 
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468 ha
Cultivation zone:
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Area under cultivation:
187 ha
Cultivation zone:
Primarily in Oltradige, Bassa Atesina und Adige Valley
 
cabernet-sauvignon
Area under cultivation:
161 ha
Cultivation zone:
Primarily in Bassa Atesina, Oltradige and Bolzano
 
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Area under cultivation:
12 ha
Cultivation zone:
Primarily in Oltradige and Bassa Atesina
 
Area under cultivation:
Cultivation zone:
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