Roving Sommelier is passionate about premium quality Italian regional wines. Cantina Colterenzio first came onto my wine radar back in 2006, when I was wine buyer and head sommelier at Michelin-starred Orrery restaurant in Marylebone, London. This highly successful cooperative is located in the underrated Südtirol-Alto-Adige region of Northeast Italy. I regard this wonderful and mountainous region as the ‘Alsace of Italy’ owing to its Germanic heritage and a fine reputation for aromatic white grapes such as Gewürztraminer, and elegant reds produced from indigenous local varieties.

The sun-blessed hills around Cantina Colterenzio were formed in the Ice Age and give rise to fruity red and white wines with great finesse and character.

Traditional varieties of the St. Magdalena sub region of the famous Alto-Adige; Schiava and Lagrein are traditionally grown together. This warm, east facing vineyard sees them neighboured on soils of eroded quartz-porphyry mixed with sand and clay.

Fermentation occurs with the skin contact in stainless-steel tanks and is followed by malolactic fermentation. The wine is then separated from the skins and transferred into concrete tanks, where it refines for four months.

Best enjoyed served lightly chilled or at room temperature and in a convivial atmosphere.