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Structure
Drinking window
Best 5 to 12 years from vintage.
vintage5 yrs12 yrs14 yrs
Critic scores
No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating in the header is our own.
In the glass
Aroma: dark berry, raspberry, violet
Palate: powerful, full, intense
Powerful dark red Lagrein Riserva from old vines: intense berry aromatics, full body, raised in small and large oak for 12-18 months with annual production of 3,000 to 4,000 bottles.
What it pairs with
-
Roast lamb
Firm Lagrein tannins handle lamb fat and crust. -
Goulash
Paprika-and-beef stew finds a structured partner in the wine's berry-and-tannin depth. -
Game ragu
Autumnal venison register matches the cuvee's intensity. -
Aged Pecorino
Crystallised sheep's-milk cheese cuts the cuvee's full body.
History
Thurnhof's Lagrein Riserva is drawn from old vines at the cellar in Bolzano, produced in annual quantities of 3,000-4,000 bottles. The 12-18 month barrel programme balances structure with the variety's signature dark fruit.
- 1995: Lagrein Riserva established as the cellar's signature red
Facts
- Producer
- Thurnhof Andreas Berger · visiting guide
- Grapes
- Lagrein
- Classification
- DOC Alto Adige
- Oak
- 12 to 18 months in small and large oak barrels following fermentation in steel tanks
- ABV
- 13.75%
- Price
- EUR 25-35 at retail
- Drinking window
- 5-12 from vintage
- First vintage
- 1995
Frequently asked about Lagrein Riserva
What does Thurnhof Lagrein Riserva taste like?
A powerful, dark red with intensive berry aromas and considerable body. Old-vine concentration and 12-18 months of oak give the cuvee its full-bodied character.
When should I drink Thurnhof Lagrein Riserva?
Drink between 5 and 12 years from vintage. The producer specifies a 5-10 year ageing window.
How much is produced?
Approximately 3,000 to 4,000 bottles annually from fully ripe grapes from old vine stocks.
What food pairs with Thurnhof Lagrein Riserva?
Roast lamb, goulash, game ragu and aged Pecorino. The full body and firm tannins handle substantial meat and umami.
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