Cabernet Sauvignon "COR ROMIGBERG" DOC ALOIS LAGEDER
Awards and honors
Moved by the frequent interesting exchanges with vine growers from all over the world- between them Robert Mondavi, pioneer of the American viticulture and other land owners of Bordeaux- Alois Lageder decided to introduce in this territory, cultivated once with Schiava grapes, two new varieties: Cabrnet Sauvignon and Petit Verdot. The first big Guyot structure in Alto Adige was realized here for the first time, in 1986 and created a lot of discussions. This little part, called “Hertz” (in Italian: cuore, in Latin: cor), give its name to the wine. The blend is composed by Cabernet Sauvignon and Petit Verdot, cultivated following biological and dynamic method, certified Demeter. The production zone is represented by the area around Römigberg estate, extended in the north-west of Lago di Caldaro. The vineyards are located on the slopes with a south-south-east position and the elevation swings between 250-330 meters on the sea level. The soil is composed by rocks, sands, limestone and clay, elements that guarantee a good minerality to the product. The vine are 22 to 28 years old. The harvest is at the beginning of October, followed immediately by wine making with spontaneous fermentation and maceration. Then the aging in steel allows the malolactic fermentation and a further maturation in little wooden barrels, 150-225 litres, for a period of at least 18 months.
Features of Cor Römigberg Cabernet Sauvignon
Cherry red colour with ruby shades. Its perfume is rich of deep aromas: fruit, cherry, black currant, joined to spicy and floral hints that enrich its bouquet. The taste is structured, strong, elegant, full of tannin, spicy and unexpectedly fresh. It can be submitted to a long aging, that can last from 5 to 20 years.
Recommended food pairings while tasting this wine Alois Lageder
Excellent with roasted or baked beef, lamb, game, cheese. As long as it becomes older, the spicy sensations increase and make him perfect with stewed game. It has to be served at 18°C in a wide wine glass, in order to allow the oxygenation. It reaches an alcoholic strength of 12,5% Vol.