Cantina Tramin
Lagrein 2025
| Denomination | DOC Alto Adige Lagrein |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Area | Trentino Alto Adige (Italy) |
| Grape varieties | 100% Lagrein |
| Aging | Maturation for at least 6 months, partly in oak barrels and partly in concrete tanks. |
- Type and grape: Still red wine from the South Tyrolean Alps made from 100% Lagrein grapes
- Aroma: Scents of violet, blackberry and cherry with refined herbaceous and earthy notes
- Flavour: Full and velvety structure, with flavours of raspberry, cherry, bitter cocoa and liquorice
- Vinification: Maceration on the skins, aged for 6 months in oak and concrete
- Serving: 16–18 °C, decant for 1 hour; suitable for game and cheeses
Description
What type of wine it is
Cantina Tramin's Lagrein is a still red wine with a controlled designation of origin that faithfully interprets the character of South Tyrol, fermented in steel and concrete and aged in oak barrels. The aromatic profile is full and velvety, enriched by notes of ripe cherry and blackberry, embellished with delicate herbaceous nuances and floral hints of violet. On the palate, it expresses a solid tannic structure, harmonised by elegant hints of bitter cocoa and liquorice. Its deep and complex nature makes it ideal for accompanying intense game dishes and selections of mature cheeses.
Where it comes from
The Lagrein grapes come from vineyards located in the municipalities of Ora, Egna and Termeno, cultivated at an altitude of between 250 and 400 metres. The climate of South Tyrol ensures significant temperature fluctuations, characterised by mild days with a Mediterranean influence and nights cooled by Alpine winds. The soils are distinguished by a rich limestone and clay composition, integrated with gravel and porphyry. This synergy between microclimate and geology gives the wine a remarkable solidity and a clear aromatic definition.
How it is produced
The vinification begins with a meticulous manual harvesting of the clusters, followed by destemming. Fermentation takes place at a controlled temperature in stainless steel tanks and concrete vats, where malolactic fermentation also occurs. The subsequent maturation lasts for at least six months, divided between classic oak barrels and concrete vessels. This dual ageing allows the tannins to be smoothed, preserving the natural expressive freshness of the fruit.
History and interesting facts
The Lagrein from Cantina Tramin celebrates the dedication of 160 families united since 1898 in the Alto Adige DOC.
Tasting notes
Perfume
Color
Taste
Serve at:
14 -16 °C
Longevity:
05 - 10 years
Decanting time:
1 hour
- Start up year: 1898
- Oenologist: Willi Stürz
- Bottles produced: 1.900.000
- Hectares: 270
Today, we are 160 families tending approximately 270 hectares of vineyards. We pride ourselves on the fact that each bottle is the quintessence of our philosophy of life and work: accuracy, commitment, trust and creativity. Read more
| Name | Tramin Lagrein 2025 |
|---|---|
| Type | Red still |
| Denomination | Alto Adige DOC |
| Vintage | 2025 |
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Grape varieties | 100% Lagrein |
| Country | Italy |
| Region | Trentino Alto Adige |
| Vendor | Cantina Tramin |
| Story | History and interesting facts The Lagrein from Cantina Tramin celebrates the dedication of 160 families united since 1898 in the Alto Adige DOC. |
| Origin | Vineyards in the municipalities of Ora (Auer), Egna (Neumarkt) and Termeno (Tramin), in South Tyrol (Trentino-South Tyrol), Italy. |
| Climate | Warm days influenced by the Mediterranean climate and cool nights with mountain winds; significant diurnal temperature variations. |
| Soil composition | Calcareous soil containing clay, gravel, sand and porphyry |
| Yield per hectare | 75 hectolitres per hectare |
| Fermentation temperature | 28–30 °C |
| Production technique | Grapes hand-harvested in small containers; destemming; maceration on the skins; temperature-controlled fermentation (28–30 °C) in small stainless steel tanks and concrete vats; malolactic fermentation; maturation for at least 6 months, partly in oak barrels and partly in concrete vats. |
| Wine making | Manual harvesting of grapes in small containers, destemming, maceration on the skins and fermentation at a controlled temperature (28–30 °C) in stainless steel tanks and concrete vats, with malolactic fermentation taking place; maturation for at least 6 months, partly in oak barrels and partly in concrete vats. |
| Aging | Maturation for at least 6 months, partly in oak barrels and partly in concrete tanks. |
| Total acidity | 5.7 gr/L |
| Residual sugar | 1.9 gr/L |
| Allergens | Contains sulphites |