For nearly 200 years, the Niedrist family has called Alto Adige home. Today, brother-sister duo Johannes and Maria run the estate, farming their vines organically and without chemical additives to craft wines fully expressive of their unique terroir.The deeply rooted, 50-year-old Lagrein vines are traditionally trained using the Pergola and Guyot methods, thriving at 250 meters altitude in well-draining alluvial soils. Harvested by hand, the grapes are fermented in open-top oak vats for about three weeks, then undergo malolactic conversion and age for 12 to 14 months in barriques and oak vats. The wine offers a complex bouquet of ripe black cherry, blackberry, violet, and damp forest floor, supported on the palate by firm, savory tannins and vibrant, mountain-fresh acidity. Pair this with a slow-roasted pork shoulder, or fresh pappardelle tossed in a rich, earthy mushroom cream sauce. -