In the glass
Aroma: dark fruit, blackberry, blueberry, violet, black pepper
Palate: punchy, fresh acidity, firm tannin
Dark ruby with purple highlights Lagrein Gries Riserva: intense dark-fruit, violet and black-pepper aromatics; punchy palate carried by fresh acidity and firm tannins, very coherent.
What it pairs with
-
Wild boar ragu
Firm Lagrein tannins meet the game register of slow-braised wild boar. -
Aged ribeye
Well-aged beef and the wine's blackberry-and-pepper depth find each other directly. -
Aged Bergkase
Crystallised mountain cheese sharpens the cuvee's dark-fruit core. -
Polenta with mushroom sugo
Earthy porcini umami threads through Lagrein's spice and violet register.
History
Berger Gei is Ignaz Niedrist's top-tier Lagrein Gries Riserva, drawn from the Berger Gei vineyard in Bolzano-Gries. Extended barrique ageing and old-vine Lagrein fruit give the cuvee its blackberry-violet-pepper signature.
- 2005 — Berger Gei Lagrein Riserva established in the Top category of the cellar
Facts
- Producer
- Weingut Ignaz Niedrist
- Grapes
- Lagrein
- Classification
- DOC Alto Adige
- Oak
- Extended barrique ageing
- ABV
- 14.0%
- Price
- EUR 45-65 at retail
- Drinking window
- 8-20 from vintage
- First vintage
- 2005
Frequently asked about Berger Gei Lagrein Gries Riserva
What does Berger Gei Lagrein Riserva taste like?
Dark ruby with purple highlights; intense dark-fruit (blackberry, blueberry), violet and black-pepper aromatics. The palate is punchy, carried by fresh acidity and firm tannins, very coherent.
When should I drink Berger Gei Lagrein Riserva?
Drink between 8 and 20 years from vintage. The cuvee is built for the long haul; young vintages benefit from 60-90 minutes of decanting.
Where is the Berger Gei vineyard?
In Bolzano-Gries, the historic Lagrein heart of Alto Adige, where alluvial sandy soils support the variety's signature concentration.
What food pairs with Berger Gei Lagrein Riserva?
Wild boar ragu, aged ribeye, aged Bergkase mountain cheese and polenta with mushroom sugo. The full body and firm tannins demand substantial protein and umami.