Elda Schiava
- Red
- Schiava, Field Blend
Winemaking Information
The fruit is manually harvested together, destemmed and co-fermented with natural yeasts in stainless steel tanks. Maceration lasts from four to six weeks. The wine is aged in 20-hectoliter French oak botti for about 20 months, then bottled and aged up to two more years before release. A small amount of S02 is added roughly six months after fermentations are finished and at bottling.
SO2: During winemaking
Fining/Filtration: Light filtration at bottling (non sterile)
Vineyard Information
Appellation: Vino Rosso
Soil Composition: Volcanic, Porphyry
Farming: Organic (certified)
Fun Facts: The wine is named after vignaiolo Heinrich Mayr’s wife Elda. Known locally as Vernatsch, Schiava is a thin-skinned grape native to the Alto Adige. The grapes come from a 1.5 hectare parcel on a steep slope right off the highway and are trained in Pergola.
Thanks to importer Louis/Dressner for details above