Tiefenbrunner Turmhof Lagrein 2020

Tiefenbrunner Turmhof Lagrein is a bold red from Alto Adige, featuring notes of dark berries, licorice, and spice. It is full-bodied and well-structured, with a long, velvety finish.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Type: Red Wine
Style: Full-bodied, Structured
Grape Varietal: Lagrein
Tastes Like: Comparable to a Syrah, with blackberries, dark cherries, and hints of spice and cocoa, finishing with smooth tannins and vibrant acidity.
Alcohol Percentage: 13.5%
Closure: Cork
Size: 750mL
Region: Alto Adige, Italy
Terroir: Gravelly and sandy soils
Aging: 12 months in oak
Serving Temperature: 16-18°C

Tiefenbrunner is one of Alto Adige's most renowned wineries, known for producing wines that reflect the region's unique Alpine terroir. The Turmhof Lagrein is a fine expression of their commitment to quality and tradition.

Seafood: Grilled swordfish or octopus.
Game: Braised venison or roast duck.
Vegetarian: Mushroom risotto or roasted red peppers.
Meat: Braised beef short ribs or pork loin.

Taleggio: Creamy and tangy, complementing the wine's earthy tones.
Fontina: Savoury and soft, balancing the wine's structure.
Pecorino Romano: Nutty and bold, enhancing the wine's complexity.
Australian Parmesan: Sharp and umami-rich, pairing beautifully with the wine's depth.

Mushroom Risotto

Ingredients:

• 1 cup Arborio rice
• 200g mixed mushrooms, sliced
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1/4 cup dry white wine
• 4 cups vegetable stock, heated
• 1/4 cup Parmesan cheese, grated
• 1 tbsp butter
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Heat olive oil in a pan. Sauté onion and garlic until softened.
2. Add mushrooms and cook until tender and fragrant.
3. Stir in Arborio rice and toast for 1-2 minutes. Deglaze with white wine and let it absorb.
4. Gradually add hot stock, one ladle at a time, stirring constantly until the rice is creamy and tender.
5. Stir in Parmesan, butter, salt, and pepper. Garnish with parsley and serve warm.

Tip: Drizzle with truffle oil for an added layer of flavour.