From the Alto Adige, a native red of rustic elegance, born within the walls of a convent
Wine and the Catholic religion have always been two inseparable elements and it is thanks to the activity of the monasteries that viticulture has flourished over the centuries in Europe. In South Tyrol there are excellent examples of this combination, such as Muri-Gries, the cellar-convent of Bolzano, symbol of Lagrein. Its most recent history begins in 1845, when a group of Benedictine monks arrived from the Swiss Muri in Gries, then a village on the outskirts of Bolzano, today a residential neighborhood near the city center; from the Augustinian canons found the abbey, which also included a flourishing wine business for centuries, and took care of the vineyards (and apple orchards) that still surround the place today. At the Klosteranger vineyard, enclosed by the abbey walls and cultivated with lagrein, are the Moritzing vineyards, also in the Bolzano basin, and those of the municipality of Appiano, where pinot bianco, grigio and nero, schiava and gewürztraminer are cultivated.
The annual production of the cellar-convent stands at 650,000 bottles, of which over 400,000 are Lagrein, the red grape variety, native of Alto Adige, which is vinified in three types, Kretzer, that is rosato, vintage and Riserva . The Vintage Lagrein, with 300,000 bottles, is by far the most produced and known label of Muri-Gries. It is an easy, fruity and juicy wine, which makes freshness and soft tannins its winning cards. The aromas range from ripe plums to violets, with some nuances of chocolate and spices; to the taste it is striking for its rustic elegance and smoothness; it is very suitable for everyday home cooking.
If you happen to be in Bolzano, don't miss the visit of the cellar, which welcomes wonderful carved barrels and thewine shop, where you can buy all the wines produced (this year the Pinot Noir is also very good).
Why now: because it is a red friend of the table and, playing with the serving temperature, you can enjoy combining it with even the most summery dishes.
As did: ferments in steel and refines partly in steel and partly in large oak barrels for 5-6 months.
To combine with: baked chicken, grilled steaks, escalopes with mushrooms, veal with tuna sauce, canederli with speck.
Serve it at: 14 ° C.
Price: 13.50 euros.
muri-gries.com
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