Pronounced lah-GRAYN. A grape varietal, used in the production of red and rosé wines, grown mainly in the valleys of northern Italy in the Trentino-Alto Adige region. The grape is relatively sensitive to disease and is late ripening. Lagrein is a relative of the Syrah grape.
The Lagrein varietal is sometimes used in small amounts to strengthen the Schiava grape in the DOC wines of Santa Maddalena. Once used simply as an addition to other wines to provide strong, dark color, in the present day Legrein is one of the most praised varietal wines in the Trentino-Alto Adige.
Lagrein Red wines are known as Lagrein Dunkel or Lagrein Scuro. Rosé wines are known as Lagein Kretzer or Lagrein Rosato.
Also known as: Lagrain, Lagarin, Lagrein Dunkel, Lagrein Scuro, Lagein Kretzer, Lagrein Rosato.
There are two well known sub-varieties of Lagrein called Lagrein a grappolo corto and Lagrein a grappolo lungo. These sub-varieties have distinctively different sensory characteristics and also make fine red and rosé wines.
Characteristics: Red Lagrein varietal wines are perfumed, deep, dark ruby red, robust, structured wines with hints of chocolate and rich fruit flavor. Rosé wines are typically crisp, light, with hints of cherry and raspberry. Common characteristics of red and rosé Lagrein wine is the high tannin and the aroma of floral with a delicate sensation of blackberry, velvety on the palate.
Ageing: Depending on the version of wine, Lagrein improve with age, sometimes lasting up to 10 years.
Serving temperature: Serve Lagrein Red at a temperature of 61-64º F, Lagrein Rosé at 54-57º F.
Food pairings: Serve Lagrein Red with red meats and robust entrées. Serve Lagrein Rose as an aperitif, meats, and smoked fish.