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Lagrein 2019 - Elena Walch
Elena Walch

LAGREIN 2019 - ELENA WALCH

  Italy / Alto Adige
€20.50
€17.50
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An Italian variety full of mystery and finesse!

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Why do we love it?

We are confident that you‘ve never heard of this variety before! The roots of the Italian variety appear to be near Trentino, Italy, next to the Lagarina River, from where it got its name. It is grown in the wider region and gives very fruity wines with a light body.

And now that we have told you the basics, let's go further. The winery of Elena Walch, with a long history of wine tradition, is one of the top wineries of the region, with persistence on perfection and finesse. Walch's vision was to create wines that reflect the peculiarity of the terroir of the area. She dealt with both international and local varieties. Lagrein is one of them! There is a classic red vinification in stainless steel tanks for about 10 days and then goes into big French oak casks to mature until ready to get into your glass.

Italians claim it has the acidity needed to match perfectly with food and tomato sauces! If the "experts" say it, we will just agree!

COLOR

RED

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

HIGH

Tastes Like

In the glass it has bright magenta color.

The nose has a moderate (+) aromatic intensity with intense fruity character: cherry, sour cherry, plum with spicy notes of cinnamon and pepper, and butterscotch.

In the palate it is medium (-) bodied, with crisp acidity and velvety tannins. Rich aromas of cherry, plum, ripe strawberries and blackberry fill your mouth to every sip. Cinnamon, vanilla, cocoa, butter candy and cedar give extra complexity points to the whole. Marmelady aftertaste ...

Technical stuff
Color Red
Type Dry
Year 2019
Alcohol 13,5 %
Origin Italy, Alto Adige
Variety Lagrein
Aromas Cherry, sour cherry, plum, cinnamon, pepper, butterscotch.
Bottle Size 750 ml
Barrique 4 months
Serving temperature 16°C
Aging 5 years
Closure Cork
Organic No

LAGREIN 2019 - ELENA WALCH

PAIR IT

with spaghetti with red sauce, pizza, cold cuts.

Pizza with prosciutto and arugula

  • 1/2 cup tomato sauce
  • 1 tsp. of grated red pepper
  • 1/4 tsp. oregano
  • 2 tbsps. of olive oil
  • 1 ball of pizza dough, flattened
  • 3/4 cup mozzarella, grated
  • 4 slices of prosciutto, cut into four
  • 1/4 cup mushrooms cut into slices
  • 1/2 small red onion, sliced ​​thinly
  • 1-2 tbsps. Parmesan cheese, grated
  • 1 cup of rocket

Preheat the oven to 200oC.

In a bowl, mix tomato sauce, oregano and red pepper. Apply the mixture over the flattened pizza dough. Cover with the half grated mozzarella.

Spread prosciutto, mushrooms and onion evenly and sprinkle with the rest of the mozzarella.

Brush the dough crust with olive oil and sprinkle with the grated parmesan cheese.

Place the pizza on baking paper sheet and bake until the cheese gets a golden color, about 10 to 12 minutes.

While the pizza is in the oven, put the rocket, 1 tablespoon of olive oil and a little salt in a small bowl and mix it up.

Remove the pizza from the oven. Let it cool for 5 minutes and then apply the rocket mix. Cut the pizza and serve it warm or at room temperature.

 

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