An ancient wine variety, today disappeared from the slopes of the Austrian Styria where it came from in its original “Schwarz” form, Wildbacher is one of the precious treasures guarded in the vineyards of Tenuta Col Sandago. It is in this clay-rich soil, among rolling hills, that this unique variety put down solid roots to create Wildbacher, revealing its vigorous personality and enriching itself with the nuances of the enchanting territory surrounding the estate, making it unique and exclusive. Grapes, harvested at the beginning or in the middle of October, are destemmed and pressed before undergoing a traditional red fermentation process for about three weeks. Afterwards, the product is skillfully refined, first in oak barrels that have been used once or twice before, then in the bottle. Over the years, Col Sandago Wildbacher has developed all its aromas and fierce intensity, refining the wonderful facets that characterize it, making it a wine to embrace in order to fully discover its sophisticated, timeless soul.
Wildbacher’s elegant vigor shows up in its intense red color that immediately characterizes it as a solemn wine, rich in wild berries nuances, whose strong personality makes it a one-of-a-kind example of freshness and longevity. The aroma is full, richly detailed, with refined notes of wild berries, aromatic herbs and sweet spices. In the glass, served at a temperature around 18 °C, Wildbacher’s soul can finally reveal itself in its entirety: strong and refined, well-structured and tannic, with a good acidity in the finish, offering a pleasant freshness. Wildbacher can be paired with savory meat dishes, braised meat, feathered game and aged cheese.
TYPE: red wine.
GRAPE VARIETY: pure Wildbacher, Col Sandago biotype.
PRODUCTION AREA: Tenuta Col Sandago company vineyards in Susegana (TV).
SOIL: calcareous, clayey, with sandstone subsoil.
EXPOSURE: south-east, south, south-west.
ALTITUDE: 250/300 m a.s.l.
TRAINING SYSTEM: spurred cordon and Guyot.
PLANTING DENSITY: 6.000 vines per hectare.
YIELD: 1.2 kg per plant, 6.500 kg per hectare on average.
HARVEST: grapes are hand-picked in early-mid October.
VINIFICATION: destemming and pressing followed by traditional red ermentation with maceration on the skins for 15-20 days at 26-28° C and daily pumping over. Malolactic fermentation follows.
AGING: 20 months in 500-litre oak barrels, half of which are new and half of which have been used once or twice before. Followed by bottle-aging for another 12 months.
COLOUR: vibrant red.
AROMA: generous and intense, with notes of berries, herbs and sweet spices.
TASTE: elegant and vigorous, well-structured and tannin-rich with good acidity in the finish that makes it refreshing.
SERVING SUGGESTIONS: an ideal accompaniment to savoury meat dishes, braised meat, feathered game and aged cheeses.
SERVING TEMPERATURE: 18°C
ALCOHOL CONTENT: 13% Vol
ACIDITY: 5.6 g/l