Tiefenbrunner Linticlarus Lagrein Riserva 2019

The Linticlarus Selection line includes the premium wines of the Tiefenbrunner Estate Winery, which are produced only in exceptional vintages. The name “Linticlarus” is taken from the name of the former Roman fortress "castrum linticlar" in Entiklar. The goal of this selection is to combine the highest potential of both the vineyard and the vintner's art to produce inimitable, world-class wines.

Wine Production

Fermentation on the skins in stainless steel tanks is followed by malolactic fermentation and a 12-month aging period in small oaken barrels. After a further six months in large wooden casks, the wine ages for another year in the bottle.

Tasting Notes

This native South Tyrolean wine is deep ruby in color and exhibits aromas of black cherries, wild berries, and tart plums with rich, dark chocolate and vanilla notes. The smooth, finely-grained tannins give structure to the wine and are accompanied by relatively high acidity leading to a bright finish.

Food Pairing

This rustic red is the perfect partner to a hearty bowl of Bolognese, or Italian beef stew. Mangia!

Production Info
Production area/appellation
Alto Adige DOC
Vineyard size
3 acres
Soil composition
Calcareous, Sand, and Gravel
Training method
Guyot
Elevation
755-820 feet
Vines/acre
2,600
Average Vine Age
19
Yield/acre
2.4 tons
Exposure
Southeastern / Southern
Year vineyard planted
1994 and later
Harvest time
Beginning of October
First vintage of this wine
1997
Bottles produced of this wine
7,500
Winemaking & Aging
Varietal composition
100% Lagrein
Time on its skins
14 days
Fermentation container
Stainless steel tanks
Age of Aging Container
New-Three years
Length of alcoholic fermentation
14 days
Fermentation temperature
79-86 °F
Maceration technique
Punchdown
Maceration length
5
Malolactic fermentation
Full
Fining agent
Vegan
Type of aging container
Barriques
Length of bottle aging
12 months
Size of aging container
2.25 hl
Type of oak
French
Length of aging before bottling
12 months
Analytical Data
Alcohol
14 %
pH level
3.62
Residual sugar
0.9 g/L
Acidity
5.1 g/L
Dry extract
33.1 g/L

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