The wines of this line are ambassadors of our terroir and reflect in a unique way the remarkable strengths of our individual sites. They are from selected vineyards where wine has been produced for centuries. Vinification occurs in steel tanks or wooden barrels, according to variety, so that they develop complexity and a refined bouquet. Strict quality guidelines, intense manual labour and demanding vineyard care and maintenance make them what they are: select wines that are finely structured and full of character.
Schiava (German: Vernatsch) was the most widespread South Tyrolean red wine for centuries. Today there are only a few sites that are suitable for this indigenous grape variety: The grapes used to make Pagis thrive on the south eastern slopes above the South Tyrolean Wine Road, between St. Michael and St. Pauls. It is fresh and fruity, a true pleasure to drink.
Fruity aroma reminiscent of cherry, violets and red fruits
Full-bodied, supple and elegant, with subtle notes of bitter almond
Sites: Pagis Vineyard in Eppan, between St. Michael and St. Pauls (400-450m)
Soil: Limestone gravel
Training System: Pergola
end of September; harvest and selection of grapes by hand
Fermentation in stainless steel tanks. Malolactic fermentation in large oak barrels (70–100 hl), in which the wine is aged for a minimum of five to six months.
Alcohol Content: 13 %
Acidity: 4.5 gr/lt
12 to 14 degrees (chilled: 8 to 10 degrees)
20 to 40 years
Pagis pairs nicely with starters and South Tyrolean dishes such as Roggentaschen ravioli with smoked meat. It is also a consummate accompaniment to Speck ham, sausages, mild cheeses and bread. Well chilled, it also goes well with fish.