Schiava is an indigenous grape grown exclusively on the hilly slopes of the Adige Valley (Alto Adige). In this bilingual region, Schiava is also called Vernatsch.
Some believe that the name originates from a special vine-growing method, others from the habit of tying the plants to supports to regulate its growth. There are no accurate information on the grape’s area of origin, but it seems to be of Slavic origin and that it reached Italy during the Longobard domination.
Schiava, with a ruby red or light garnet color, is a highly versatile wine; thanks to its low alcohol content it can be drunk also with cold cuts and soft cheeses for the typical mountain snack.
The fermentation process lasts about one week in temperature-controlled stainless steel tanks, followed by malolactic fermentation and four months’ refinement in tanks.
Temperature-controlled stainless steel tanks.
Alcohol content: 12.5 % vol.
Bright pale ruby; fruity on the nose, with aromas reminiscent of red summer fruits and cherry; succulent, gentle and fruity on the palate with soft, unobtrusive tannins and mild but refreshing acidity.
This is an extremely versatile food wine, though also popular for social drinking. It pairs beautifully with Tyrolean cold cuts and cheeses, pasta dishes with meat sauces, pizza, and white meats.
Serving temperature 16°C