Rieser St. Magdalener - Nals Margreid

The barrel-aged Rieser St. Magdalener from the Trentino-Alto Adige wine-growing region is a bright ruby red in the glass. On the nose, this Nals Margreid red wine presents all kinds of morello cherries, plums, black cherries and damsons. As if that wasn't already impressive, the ageing in large wooden barrels adds further aromas such as dark chocolate, cinnamon and cocoa bean.

This red from Nals Margreid is ideal for all wine enthusiasts who like it dry. However, it is never austere or brittle. On the palate, this balanced red wine is characterized by an incredibly silky texture. Thanks to its balanced fruit acidity, the Rieser St. Magdalener flatters the palate with a pleasing sensation without lacking in juicy liveliness. The finish of this mature red wine from the Trentino-Alto Adige wine-growing region, more precisely from Alto Adige / South Tyrol DOC, ultimately delights with a remarkable finish.

Vinification of the Nals Margreid Rieser St. Magdalener

The well-balanced Rieser St. Magdalener from Italy is a single-varietal wine made from the Vernatsch grape variety. In Trentino-Alto Adige, the vines that produce the grapes for this wine grow on soils of sedimentary and weathered rock. When perfect physiological ripeness is ensured, the grapes for the Rieser St. Magdalener are harvested exclusively by hand without the help of coarse and less selective grape harvesters. After the grape harvest, the grapes are transported to the press house as quickly as possible. Here they are selected and carefully crushed. Fermentation then takes place in stainless steel tanks and large wooden barrels at controlled temperatures. Vinification is followed by maturation on the fine lees for several months before the wine is finally bottled.

Recommendation for Rieser St. Magdalener from Nals Margreid

This red wine from Italy is best enjoyed at a temperature of 15 - 18°C. It is perfect as an accompaniment to veal boiled beef with beans and tomatoes, spaghetti with caper-tomato sauce or goose breast with ginger-red cabbage and marjoram.