Beverage
Lagrein
Lagrein is Alto Adige’s deep-coloured, full-flavoured red—dark berry, cocoa, violet, and firm yet fine tannin with vibrant Alpine acid. It can be denser and more structured than Schiava from the same valleys, rewarding short ageing and careful oak. Rosé (Kretzer) is traditional, but as a red Lagrein is a serious mountain wine for meat and game. Braise beef, venison, and mushroom dishes with Lagrein; the dark fruit and acid cut through fat and smoke. Deglaze steak pans for quick sauces; the variety’s colour and structure survive moderate reduction. Prefer dry DOC bottles over industrial bulk so green or coarse tannins do not dominate.
Also known as: Lagrein
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Characteristics
Preparations
Traits
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
Lagrein was documented in South Tyrolean valleys as a dark local red of Alpine Italy.
Alto Adige cooperatives and estates built Lagrein’s reputation for deep colour and structure.
Modern vinification and single-vineyard focus elevated Lagrein among northern Italian reds.