2019 | Weingut Ebner | Vernatsch
2019 | Weingut Ebner | Vernatsch is backordered and will ship as soon as it is back in stock.
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Red Wine: 2019 | Weingut Ebner | Vernatsch
Powerful, bright light ruby. On the nose wild strawberry and fine spice. On the palate tender fruit texture and vegetal touch.
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Producer: Weingut Ebner
Ratings: F | 90
Vintage: 2019
Size: 750ml
ABV: 13%
Varietal: Vernatsch
Country/Region: Italy, Trentino-Alto Adige
Detailed Description
Detailed Description
Powerful, bright light ruby. On the nose wild strawberry and fine spice. On the palate tender fruit texture and vegetal touch.
Reviews:
- Falstaff: Powerful, bright light ruby. On the nose wild strawberry and fine spice. On the palate tender fruit texture and vegetal touch, needs to cohere, still very young.
Producer Information
Weingut Ebner, like most of its peers in this bucolic part of the world, is a lot more than just a winery: It’s a full-immersion wine experience, with a tidy little wine tavern on site along with a chalet-style inn, everything perched at 500 meters above the Isarco (Eisack) River northeast of Bolzano. We talk more about the assorted white wines of the Alto Adige (especially Pinot Grigio), but in fact it’s the red Vernatsch (Schiava) that has historically been the local staple. Not only does a crisp glass of Vernatsch make the perfect post-hike/post-ski/post-work accompaniment to a plate of cheeses and cold cuts, but it also speaks to its place of origin so viscerally: airy, bright, floral, mineral…the kind of willowy, high-toned red you’d expect from high-elevation vineyards in the shadow of the Italian Dolomites. You’d think you’d be missing something by drinking a light, unoaked red with a hue just a shade darker than rosé, but you’re not: Complexity, persistence, and refreshment rarely coexist, but they do here, and at a bargain price. Aged only in stainless steel, it displays a pale garnet-red core moving to pink/orange at the rim, with perfumed aromas of wild strawberry, ruby-red grapefruit, dried rose petals, coriander, tomato leaf, white pepper, underbrush. Serve it in Burgundy stems at 55 degrees (no decanting needed) and watch everyone’s face light up when they take their first sip. Whenever I think of the Alto Adige, the first dish that comes to mind is canederli—bread dumplings studded with speck (Tyrolean smoked bacon) and served either in broth or a simple butter sauce.
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Notice
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