Tiefenbrunner
Turmhof Lagrein 2023
| Denomination | DOC Alto Adige Lagrein |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Area | Trentino Alto Adige (Italy) |
| Grape varieties | 100% Lagrein |
| Aging | Ten months of maturation: 75% in small wooden barrels and 25% in large wooden barrels; after blending, a further two months in cement vats, then five months of refinement in the bottle. |
- Grape variety and designation: 100% Lagrein, Alto Adige DOC, dry red wine vintage 2023
- Vineyard origin: Hills of Niclara and Cortaccia, altitude 220–350 metres, mature vines
- Vinification: Maceration on the skins in cement vats, followed by malolactic fermentation
- Ageing: 10 months in oak barrels, 2 months in cement and 5 months in bottle
- Profile and pairings: Notes of violet, cherry and cocoa; soft tannins; ideal with beef and game
Description
What kind of wine it is
The Turmhof Lagrein by Tiefenbrunner is a still red wine from Alto Adige, made entirely from Lagrein grapes and matured in oak barrels. It appears an intense garnet red with elegant violet highlights. The bouquet is clear and varietal, with violet aromas intertwined with notes of cherry and hints of chocolate. On the palate, it reveals a full and fruity body, supported by fine, silky tannins and a pleasant lively acidity, finishing with a long and persistent aftertaste, ideal for pairing with game dishes or mature cheeses.
Where it comes from
The grapes are grown on the hillsides of Alto Adige, between Niclara and Cortaccia, at an altitude between 220 and 350 metres. The south, south-east and east-facing slopes ensure even ripening of the bunches, preserving their freshness. The roots penetrate soils composed of calcareous moraine gravel and sandy-clay alluvial deposits, which give the wine great aromatic precision. Some plots are home to old vines, which add further concentration and structure to the final sensory profile.
How it is produced
Vinification begins with fermentation on the skins in concrete vats, encouraging a measured extraction of colour and substance. This is followed by malolactic fermentation and maturation in oak barrels of various sizes for ten months, enriching the structure without overpowering the fruit. Once the blend is defined, the wine rests for a further two months in concrete. The process concludes with bottle ageing for five months, an essential step to stabilise the flavour balance and deliver a dry, rounded profile.
History and Curiosities
Founded in 1848, the historic Tiefenbrunner estate celebrates the winemaking tradition of South Tyrol with the Turmhof Lagrein, whose first vintage dates back to 1986. Produced from fine vines planted in 1967 between Niclara and Cortaccia, this red wine embodies a deep dedication to the region. The skilful use of concrete and wood during maturation enhances its innate elegance, ensuring a consistently harmonious and coherent sip. A constant quality, awarded 90 points by Wine Spectator and praised by international critics such as Veronelli and Robert Parker.
Awards
-
2023
90/100
Wine spectator is the most influential wine guide on the internet.
Tasting notes
Perfume
Color
Taste
Serve at:
14 -16 °C
Longevity:
05 - 10 years
Decanting time:
1 hour
- Start up year: 1848
- Oenologist: Stephan Rohregger
- Bottles produced: 650.000
- Hectares: 88
It is both an honor and a responsibility to carry on the legacy and to continue writing the story of the Tiefenbrunner family, chapter by chapter, year after year, vintage after vintage. Read more
| Name | Tiefenbrunner Turmhof Lagrein 2023 |
|---|---|
| Type | Red still |
| Denomination | Alto Adige DOC |
| Vintage | 2023 |
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Grape varieties | 100% Lagrein |
| Country | Italy |
| Region | Trentino Alto Adige |
| Vendor | Tiefenbrunner |
| Story | History and Curiosities Founded in 1848, the historic Tiefenbrunner estate celebrates the winemaking tradition of South Tyrol with the Turmhof Lagrein, whose first vintage dates back to 1986. Produced from fine vines planted in 1967 between Niclara and Cortaccia, this red wine embodies a deep dedication to the region. The skilful use of concrete and wood during maturation enhances its innate elegance, ensuring a consistently harmonious and coherent sip. A constant quality, awarded 90 points by Wine Spectator and praised by international critics such as Veronelli and Robert Parker. |
| Origin | Niclara e Cortaccia |
| Climate | Altitude: 230 - 350 m a.s.l. South-East vineyard exposure. |
| Soil composition | Calcareous gravel of morainic sediments |
| Cultivation system | Espalier, pergola |
| Plants per hectare | 3500-7000 |
| Yield per hectare | 55–75 hl/ha |
| Production technique | Fermentation on the skins in concrete vats, followed by malolactic fermentation and maturation for ten months (75% in small wooden barrels and 25% in large wooden barrels); after blending, two months in concrete vats and five months of bottle ageing. |
| Wine making | Fermentation on the skins in cement tanks, followed by malolactic fermentation; maturation for 10 months in oak barrels (75% in small wood and 25% in large wood), then 2 months in cement and ageing for 5 months in bottle. |
| Aging | Ten months of maturation: 75% in small wooden barrels and 25% in large wooden barrels; after blending, a further two months in cement vats, then five months of refinement in the bottle. |
| Total acidity | 5.2 gr/L |
| Residual sugar | 0.7 gr/L |
| Allergens | Contains sulphites |