Wilhelm Walch Lagrein 2025

Wilhelm Walch Lagrein is a full-bodied red made entirely from Lagrein, a grape native to Alto Adige.

Alpine valleys in the north of Italy are this variety's home, and the estate farms there organically. Cold nights at altitude keep a red like this fresh even as it fills out, so the weight never turns heavy. Sustainable practice runs through the vineyard work.

Deep garnet in the glass, with a fragrant bouquet of blackberry and violet. The palate is broad and smooth, velvety in tannin, and the finish is long and tidy. Serve at 16-18°C with speck, braised beef, polenta or a dish of mushrooms.

*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, Velvety
Grape Varietal: Lagrein
Tastes Like: Comparable to a bold Shiraz, with blackberry, violet, dark cherry, cocoa, soft spice, and a smooth, earthy finish.
Alcohol Percentage: 13.5%
Closure: Cork
Size: 750mL
Appellation: Alto Adige DOC
Region: Alto Adige, Italy
Terroir: Gravelly and alluvial soils near Bolzano
Aging: Aged in large oak vats for structure and elegance
Serving Temperature: 16–18°C – Best served at cellar temperature

Wilhelm Walch is a historic Alto Adige winery with more than 150 years of winemaking tradition. Based in the village of Tramin, the estate crafts wines that reflect the Alpine landscape and indigenous varietals of the region. Their Lagrein is a standout example of this ancient grape, showcasing power, smoothness, and aromatic complexity with a modern, polished style. It is a true expression of the South Tyrolean wine culture.

Beef: Grilled ribeye or braised beef cheeks.
Lamb: Lamb stew or rosemary lamb chops.
Game: Wild boar ragù or venison medallions.
Vegetarian: Eggplant parmigiana or lentil and mushroom casserole.

Taleggio: Soft and earthy, enhancing fruity notes.
Asiago: Aged and nutty, complementing structure.
Fontina: Creamy and savoury, softening the palate.
Grana Padano: Salty and firm, matching tannins and spice.

Strudel di Cavolo Cappuccio (Savoy Cabbage Strudel)

Ingredients:

• 1 sheet puff pastry, thawed
• 500g Savoy cabbage, shredded
• 1 onion, finely sliced
• 2 tbsp olive oil
• 2 tbsp breadcrumbs
• 50g grated Trentingrana or Parmesan
• 1 egg, beaten (for glaze)
• Salt and pepper, to taste
• Pinch of nutmeg

Instructions:

1. Preheat oven to 200°C. Heat olive oil in a pan, sauté onion until translucent, then add cabbage, season with salt, pepper and nutmeg. Cook until tender and any liquid evaporates. Stir in breadcrumbs and cheese; cool slightly.
2. Roll out puff pastry on a floured surface. Place cabbage mixture along one long edge, then roll up to enclose filling, sealing the edge.
3. Transfer to a lined baking tray, brush with beaten egg, and score the top lightly.
4. Bake for 25–30 minutes until golden and crisp.
5. Slice and serve warm alongside a glass of Wilhelm Walch Lagrein.