Tramin T Cuvee Rosso Vigneto delle Dolomiti IGT 2022

Tramin T Cuvée Rosso Vigneto delle Dolomomiti IGT is a vibrant, medium–bodied red blend from the Trentino-Alto Adige region of northern Italy. Made from Schiava, Pinot Noir and Merlot, it offers an enticing bouquet of wild cherry, raspberry and subtle floral notes, with a hint of spice. On the palate, expect juicy red fruits, silky tannins and a fresh acidity, leading to a smooth, lingering finish that captures the mountain freshness of its alpine vineyards.

*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: Medium–bodied blend
Grape Varietals: Schiava, Pinot Noir, Merlot
Tastes Like: Wild cherry, raspberry, floral notes and gentle spice
Alcohol Percentage: ~13% (approx.)
Closure: Cork
Size: 750mL
Appellation: Vigneto delle Dolomiti IGT
Region: Trentino-Alto Adige, Italy
Terroir: Alpine soils with glacial deposits providing minerality and freshness

Cantina Tramin is a prestigious estate in Trentino-Alto Adige, combining centuries of Tyrolean tradition with Italian passion. Renowned for its innovative winemaking and respect for mountain terroir, it produces elegant reds and crisp whites that reflect the region's unique climate and soils.

Red Meat: Slow-roasted venison or beef stew that complements the wine's red-fruit character.
Poultry: Herb-roasted quail or chicken with thyme to match its delicate spice.
Vegetarian: Mushroom risotto or polenta taragna highlighting earthy and creamy textures.
Game: Wild boar ragù served with polenta for a hearty alpine pairing.

Asiago Stagionato: Rich and nutty, balancing the wine's fruit depth.
Puzzone di Moena: Bold and aromatic, echoing its spicy notes.
Trentingrana: Firm and crystalline, enhancing minerality.
Fresh Goat's Cheese: Tangy and creamy, offering a refreshing counterpoint.

Canederli allo speck (Speck Dumplings)

Ingredients:

• 200 g stale country bread, cubed
• 100 g speck, finely chopped
• 1 small onion, finely chopped
• 1 tbsp butter
• 150 mL milk
• 2 eggs, beaten
• 2 tbsp chopped parsley
• Pinch of nutmeg
• Salt and pepper, to taste
• 30 g flour (if needed)

Instructions:

1. Melt the butter in a pan and sauté the onion until translucent. Add speck and cook briefly.
2. Place bread cubes in a bowl, pour over warm milk and let soak for 10 minutes.
3. Stir in the onion–speck mixture, beaten eggs, parsley, nutmeg, salt and pepper. If too wet, add a little flour.
4. Shape into 8–10 dumplings.
5. Bring a large pot of salted water to a gentle simmer. Cook dumplings for 10–12 minutes until they float and are cooked through.
6. Remove with a slotted spoon and serve with melted butter and a sprinkle of parsley.