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, Vibrant
Grape Varietals: Schiava, Pinot Noir, Merlot
Tastes Like: Comparable to a light Pinot Noir, with juicy red fruits, subtle spice, and a smooth, fresh finish.
Alcohol Percentage: 13%
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.

Polenta e Luganega (Polenta with Sausage)

Ingredients:

• 200g coarse cornmeal (polenta)
• 800mL water
• 1 tsp salt
• 2 tbsp butter
• 2 bratwurst‐style sausages (lugànega or kielbasa), sliced
• 1 small onion, thinly sliced
• 2 tbsp olive oil
• 100ml red wine (for deglazing)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Bring the water to a gentle boil in a heavy‐based saucepan. Stir in the salt, then slowly whisk in the cornmeal. Reduce heat to low and cook, stirring frequently, for 25–30 minutes until thick and creamy.
2. Meanwhile, heat the olive oil in a frying pan over medium heat. Add the sliced sausages and cook until browned on both sides. Remove and set aside.
3. In the same pan, sauté the onion in the rendered sausage fat until soft and golden, about 5 minutes.
4. Deglaze the pan with red wine, scraping up any browned bits, and cook until the liquid has reduced by half.
5. Stir the sausage slices back into the pan to warm through.
6. Swirl the butter through the polenta just before serving for extra richness.
7. Divide the polenta between plates, top with sausage and onion mixture, and garnish with chopped parsley.