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Pinot Noir Sanct Valentin, has been part of this line since 1995, and only the best and oldest vineyards have been used. Low yields and attentive care ensure a fine, sensual red wine that stands out for its well-balanced body and fine tannins. 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The vines grow approximately 260 meters above sea level on alluvial soil, formed from the deposits and sediments of flooded waterways. This phenomenon has given the soil a silty-sandy and porphyritic composition, ideal for growing these \u003cb\u003eLagrein\u003c\/b\u003e vines. The Novacella area is characterized by \u003cb\u003eslopes\u003c\/b\u003e exposed to the sun and the particular climate of Alto Adige, perfect for ripening the grapes. This wine is produced by the Novacella Abbey winery, not only an artistic masterpiece but also an excellent winery and owner of several vineyards. The fact that it is one of the few abbeys still actively producing wine makes this product even more prestigious, a symbol of an ancient custom. Indeed, the winemaking tradition has been alive for many centuries and continues to this day with the production of excellent white and red wines in the Alto Adige area. The harvest of the Lagrein grapes used to produce Lagrein from Novacella Abbey takes place at the end of September, followed by fermentation and maturation with natural yeasts in steel tanks at a temperature of 28°C. 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It presents a lively ruby red colour, which anticipates a fragrant bouquet on the nose. Aromas of small red fruits and delicate hints of violet stand out, accompanied by the typical scent of toasted almond. On the palate, it is fresh and harmonious, characterised by a pleasant juiciness and supported by \u003cstrong\u003elight, velvety tannins\u003c\/strong\u003e. The finish, with its distinctive \u003cstrong\u003ealmond note\u003c\/strong\u003e, ensures an easy and immediate drinkability.\u003c\/p\u003e\u003ch3\u003eWhere does it come from\u003c\/h3\u003e\u003cp\u003eThe grapes are grown in Andriano, in the Missiano area, in the heart of Alto Adige. The vineyards, situated between 260 and 500 metres above sea level, benefit from constant ventilation and optimal sun exposure, factors that guarantee ideal ripening while preserving the freshness of the fruit. The \u003cstrong\u003eclayey, reddish soils\u003c\/strong\u003e, resting on limestone rocks with layers of \u003cstrong\u003ewhite dolomitic stone\u003c\/strong\u003e, give this Schiava a distinctly linear expression. This \u003cstrong\u003emountain terroir\u003c\/strong\u003e defines an agile structure, balanced acidity and a naturally subtle tannic profile.\u003c\/p\u003e\u003ch3\u003eHow is it produced\u003c\/h3\u003e\u003cp\u003eProduction begins with \u003cstrong\u003ered vinification\u003c\/strong\u003e involving maceration in stainless steel tanks. Fermentation takes place at a controlled temperature, with gentle pumping over to extract colour and preserve the aromatic integrity of the grape variety. Subsequently, the wine undergoes \u003cstrong\u003emalolactic fermentation\u003c\/strong\u003e and matures for a short period in \u003cstrong\u003elarge oak barrels\u003c\/strong\u003e. This passage in wood is essential to round out the palate, without overpowering the mountain freshness and juicy character that define the identity of this wine.\u003c\/p\u003e \u003cdiv\u003e\n\u003ch3\u003eHistory and Curiosities\u003c\/h3\u003e\n\u003cp\u003eProduced by the historic cooperative winery founded in 1893, \u003cstrong\u003eSchiava Bocado by Cantina Andriano\u003c\/strong\u003e is a true tribute to the tradition of Alto Adige DOC. This red wine originates in Missiano, where the vines thrive on \u003cstrong\u003ereddish clay and dolomite soils\u003c\/strong\u003e, giving the wine a pronounced territorial identity. Careful vinification enhances the qualities of this native grape variety: after fermentation in steel, maturation in \u003cstrong\u003elarge oak barrels\u003c\/strong\u003e softens its naturally light tannins. 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The production cycle concludes with a \u003cstrong\u003elight final filtration\u003c\/strong\u003e, preserving the intensity and expressive elegance of this wine.\u003c\/p\u003e \u003cdiv\u003e\n\u003ch3\u003eHistory and Curiosities\u003c\/h3\u003e\n\u003cp\u003eThe \u003cstrong\u003eQuintessenz Cabernet Sauvignon Riserva\u003c\/strong\u003e embodies the excellence of the Kellerei Kaltern winery, a historic establishment founded in 1900. This fine 2021 vintage comes to life in the Alto Adige DOC under the guidance of oenologist Thomas Scarizuola. The grapes ripen on gentle south-east facing slopes, between 220 and 260 metres above sea level, benefiting from a distinctive \u003cstrong\u003ewarm lake microclimate\u003c\/strong\u003e and clay-limestone soils. 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On the nose, clear notes of \u003cstrong\u003echerry and morello cherry\u003c\/strong\u003e emerge, accompanied by wild berries and light spicy hints. On the palate, it stands out for its \u003cstrong\u003eelegant structure\u003c\/strong\u003e and harmonious sip, supported by a well-integrated tannic texture and a \u003cstrong\u003eclear persistence\u003c\/strong\u003e that invites another taste. Its measured evolution over time promises even greater finesse.\u003c\/p\u003e\u003ch3\u003eWhere it comes from\u003c\/h3\u003e\u003cp\u003eThe grapes come from the renowned micro-zones of \u003cstrong\u003eGlen and Mazzon\u003c\/strong\u003e, located in the area of Termeno, in Alto Adige. The vineyards, situated between 400 and 600 metres above sea level, benefit from an ideal exposure that ensures a slow and balanced ripening of the bunches. The soils, characterised by \u003cstrong\u003esandy clay\u003c\/strong\u003e, give the wine its typical gustatory texture. The climate of the area is marked by strong \u003cstrong\u003etemperature variations\u003c\/strong\u003e, where the warmth of Mediterranean breezes meets the freshness of the nocturnal mountain winds, a decisive factor for the development of the fruit's aromatic breadth.\u003c\/p\u003e\u003ch3\u003eHow it is produced\u003c\/h3\u003e\u003cp\u003eHarvesting is carried out by hand by mid-October to preserve the integrity of the bunches. In the cellar, \u003cstrong\u003etemperature-controlled fermentation\u003c\/strong\u003e takes place in large vats using the cap submersion technique, favouring optimal extraction of colour and structural components. Ageing continues for eleven months in small \u003cstrong\u003eoak barrels\u003c\/strong\u003e, followed by a further period in larger barrels to refine the tannins and harmonise the sip. 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