The Schiava (Vernatsch, from the Latin „vernaculus“ to „native“) has a long tradition in Alto Adige and in the Middle Age it was known as „Farnatzer.“ Until a few decades ago, 80 per cent of the area in South Tyrol has been cultivated with Schiava. Meanwhile, that percentage has dropped to below 20 percent. However, the Schiava is still the most widely planted variety in the region.

Tasting Notes:

Delicacy is a term you don’t often see in wine profiles but put it back in your tasting vocabulary. It’s a perfect descriptor for Schiava.

– light cherry red
– aromatic, fruity nose, dominated by cherry and raspberry tones, with hints of bitter almonds
– middle-bodied, very soft on the palate, a pure drinking pleasure

Varietal: Schiava

Region: Alto Adige, Italy