Manincor

Rubatsch

Lagrein Rubatsch – raised in its native vineyards.

Colour and aroma which tell of blue woodland berries, velvetiness and length which causes us to forget time. Made from the native Lagrein grape.

Grape variety: Lagrein. – Colour: very intense, purple, almost black with violet reflexes in its youth. – Aroma and flavour: its complex aromas of blackberry and bilberry mingled with hints of plum, elderflower syrup and liquorice provide an early indication of the complexity this wine will develop with maturity. On the palate the tannins are assertive but the overall mouthfeel is velvety with deep, mellow fruit and impressive length. – Site and soil: two-thirds of the total come from the “Rubatsch” site at Terlan and one third of the grapes are grown in the “Seehof” site at Kaltern. Rubatsch is a south-west facing site at an altitude of 250 m above sea level where the soils consist of sand mixed with eroded porphyry rock, while the Seehof site overlooking the Lake of Kaltern is likewise situated at an altitude of 250 m with soils comprising sand and clay mixed with limestone gravel. Rubatsch yields wines of subtlety and elegance, while the body and structure derives from the Seehof soils. – Winemaking: the fermentation with the skins took place in open-top oak vats started by yeasts naturally occurring on the grapes. Over two weeks the skins were pushed down into the fermenting wine daily as they rose to the surface, enabling us to gently extract colour and tannins. The young wine matured for fourteen months in barriques, of which one in ten was new, during which time it developed mellowness and harmony. – Serving suggestions: cool, just below room temperature, 60 – 64 °F; will benefit from decanting in its youth; serve in large Bordeaux glasses. – Food recommendations: braised and quickly-fried meat; also an excellent match for venison, game and mature cheeses.