||Römigberg estate vineyard on lake Caldaro with exposure to the south and south/east, at an altitude of 245 metres (800 feet).
|Composition of the land
||Sandy, chalky and loamy soil.
||Fermentation and extended maceration for 17 days in stainless steel tanks.
||Matured for 20 months in French oak barrels, of which 2/3 new.
||Excellet if paired with red meat, lamb, venison, cheese.