Tiefenbrunner Turmhof Lagrein 2020

Tiefenbrunner Turmhof Lagrein is a rich, full-bodied red wine from the Alto Adige DOC in northern Italy. Made from Lagrein grapes grown on volcanic, porphyry-rich soils, it shows intense aromas of blackberry, dark cherry and spice, with subtle earthy and floral notes. The palate is generous and structured, featuring ripe dark fruit, smooth tannins and a long, savoury finish that reflects its mountain origins.

*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 bold Shiraz, with blackberry, plum, spice and earthy edge
Alcohol Percentage: 14%
Closure: Cork
Size: 750 mL
Appellation: Alto Adige DOC
Region: Trentino-Alto Adige, Italy
Terroir: Volcanic porphyry soils imparting minerality and depth

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.

Canederli allo Speck (South Tyrolean Speck Dumplings with Brown Butter & Sage)

Ingredients:

• 300g stale white bread, cubed
• 150ml milk
• 2 eggs
• 100g Speck, finely diced
• 1 small onion, finely chopped
• 2 tbsp parsley, chopped
• 3 tbsp flour
• Salt, pepper, and a pinch of nutmeg
• Butter and fresh sage leaves (for serving)

Instructions:

1. Soften the chopped onion in a pan with a little oil or butter. Add the Speck and cook briefly. Set aside to cool.
2. In a large bowl, soak the bread cubes in milk until softened. Add the eggs, the cooled onion-Speck mixture, parsley, flour, and seasoning. Mix thoroughly and let rest for 30 minutes.
3. With wet hands, shape the mixture into golf-ball sized dumplings.
4. Gently simmer the dumplings in salted water (do not boil) for 15–20 minutes, until firm and cooked through.
5. Serve with browned butter and crispy sage leaves, or in a clear beef broth topped with freshly grated Parmigiano.