St. Magdalener is the region’s traditional schiava-dominant blend that is deepened by the addition of a small percentage of lagrein. The “Classico” designation identifies wines from historic sites on the northeastern edge of Bolzano. For this St. Magdalena, fermentation takes place in stainless steel. During fermentation, pump overs are done twice a day initially, then once daily toward the end. After 10-14 days, wines are racked and pressed. Afterward, the wine goes through malo in large oak cask. The wines age for about seven months, before bottling in May or June.

https://schatziwines.com

St. Magdalener is the region’s traditional schiava-dominant blend that is deepened by the addition of a small percentage of lagrein. The “Classico” designation identifies wines from historic sites on the northeastern edge of Bolzano. For this St. Magdalena, fermentation takes place in stainless steel. During fermentation, pump overs are done twice a day initially, then once daily toward the end. After 10-14 days, wines are racked and pressed. Afterward, the wine goes through malo in large oak cask. The wines age for about seven months, before bottling in May or June.

https://schatziwines.com

St. Magdalener is the region’s traditional schiava-dominant blend that is deepened by the addition of a small percentage of lagrein. The “Classico” designation identifies wines from historic sites on the northeastern edge of Bolzano. For this St. Magdalena, fermentation takes place in stainless steel. During fermentation, pump overs are done twice a day initially, then once daily toward the end. After 10-14 days, wines are racked and pressed. Afterward, the wine goes through malo in large oak cask. The wines age for about seven months, before bottling in May or June.

https://schatziwines.com

St. Magdalener is the region’s traditional schiava-dominant blend that is deepened by the addition of a small percentage of lagrein. The “Classico” designation identifies wines from historic sites on the northeastern edge of Bolzano. For this St. Magdalena, fermentation takes place in stainless steel. During fermentation, pump overs are done twice a day initially, then once daily toward the end. After 10-14 days, wines are racked and pressed. Afterward, the wine goes through malo in large oak cask. The wines age for about seven months, before bottling in May or June.

https://schatziwines.com

St. Magdalener is the region’s traditional schiava-dominant blend that is deepened by the addition of a small percentage of lagrein. The “Classico” designation identifies wines from historic sites on the northeastern edge of Bolzano. For this St. Magdalena, fermentation takes place in stainless steel. During fermentation, pump overs are done twice a day initially, then once daily toward the end. After 10-14 days, wines are racked and pressed. Afterward, the wine goes through malo in large oak cask. The wines age for about seven months, before bottling in May or June.

https://schatziwines.com

St. Magdalener is the region’s traditional schiava-dominant blend that is deepened by the addition of a small percentage of lagrein. The “Classico” designation identifies wines from historic sites on the northeastern edge of Bolzano. For this St. Magdalena, fermentation takes place in stainless steel. During fermentation, pump overs are done twice a day initially, then once daily toward the end. After 10-14 days, wines are racked and pressed. Afterward, the wine goes through malo in large oak cask. The wines age for about seven months, before bottling in May or June.

https://schatziwines.com

St. Magdalener is the region’s traditional schiava-dominant blend that is deepened by the addition of a small percentage of lagrein. The “Classico” designation identifies wines from historic sites on the northeastern edge of Bolzano. For this St. Magdalena, fermentation takes place in stainless steel. During fermentation, pump overs are done twice a day initially, then once daily toward the end. After 10-14 days, wines are racked and pressed. Afterward, the wine goes through malo in large oak cask. The wines age for about seven months, before bottling in May or June.

https://schatziwines.com

St. Magdalener is the region’s traditional schiava-dominant blend that is deepened by the addition of a small percentage of lagrein. The “Classico” designation identifies wines from historic sites on the northeastern edge of Bolzano. For this St. Magdalena, fermentation takes place in stainless steel. During fermentation, pump overs are done twice a day initially, then once daily toward the end. After 10-14 days, wines are racked and pressed. Afterward, the wine goes through malo in large oak cask. The wines age for about seven months, before bottling in May or June.

https://schatziwines.com