Pfeffersburger Edelvernatsch - Nals Margreid

The Nals Margreid Pfeffersburger Edelvernatsch is a first-class red wine. It has a wonderfully bright, ruby red color. Ideally poured into a red wine glass, this red wine from the Old World has wonderfully expressive aromas of violet, perfume rose, mulberry and lilac, rounded off by green bell pepper, garrigue and lovage, which are added by the barrel ageing process.

This dry red wine from Nals Margreid is perfect for wine lovers who like it absolutely dry. The Pfeffersburger Edelvernatsch comes very close to this, as it was pressed with just 2.7 grams of residual sugar. This velvety red wine is balanced and complex on the palate. Thanks to the balanced fruit acidity, the Pfeffersburger Edelvernatsch flatters the palate with a velvety sensation without lacking freshness. The finish of this red wine from the Trentino-Alto Adige wine-growing region, more precisely from Alto Adige / South Tyrol DOC, is ultimately delightful with a good aftertaste.

Vinification of the Pfeffersburger Edelvernatsch from Nals Margreid

The basis for the balanced Pfeffersburger Edelvernatsch from Trentino-Alto Adige are grapes from the Vernatsch grape variety. The grapes grow under optimal conditions in Trentino-Alto Adige. Here, the vines dig their roots deep into soils of sedimentary and weathered rock. The grapes for the Pfeffersburger Edelvernatsch are harvested exclusively by hand at optimum ripeness, without the help of coarse and less selective grape harvesters. After the harvest, the grapes are transported to the press house as quickly as possible. Here they are selected and carefully crushed. This is followed by fermentation in stainless steel tanks and large wooden barrels at controlled temperatures. Fermentation is followed by maturation on the fine lees for several months before the wine is finally bottled.

Recommendation for the Pfeffersburger Edelvernatsch from Nals Margreid

This red wine from Italy is best enjoyed at 15 - 18°C as an accompaniment to duck breast with sugar snaps, ossobuco or lamb ragout with chickpeas and dried figs.

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