At a glance

Producer

Abbazia di Novacella (Kloster Neustift)

Region

Alto Adige / Südtirol DOC, Italy

Grape variety

Schiava (a.k.a. Vernatsch)

Wine type

Red

Body

Light-bodied and Delicate

Sweetness

Dry

Typical price

€12-18 (estimate for recent vintages; 2024 release price pending)

Tasting profile

Juicy red cherry, wild strawberry, floral (violets), fresh alpine herbs, with a hint of almond and spice; very light color, easy-drinking style

Evolution: With short-term aging (1-2 years): gains subtle complexity (dried flowers, earth) but remains delicate and youthful

At peak: Vibrant red fruit, soft florals, lively acidity in the first 2-3 years after release; will begin to lose fruitiness and freshness after 3-4 years

Structure

Acidity

Bright and refreshing

Tannins

Very low; gentle, barely perceptible

Alcohol

Typically 12-13% ABV

Aging potential

Short (drink ideally within 2-4 years of vintage)

Drinking window

Peak drinking

2025 to 2027

Optimal window

2025 to 2028

Current status

Not yet released (as of mid-2024)

Current condition

Barrel or tank sample stage; will be fresh, primary, and vibrant on release

Schiava from Abbazia di Novacella is crafted for early enjoyment, expressing lightness and floral nuance at its youthful peak. Aging beyond 4 years rarely improves complexity; instead, fruit and acidity fade. It's most charming within 1-3 years after vintage.

Food pairing

Tyrolean speck, cured meats, light pork dishes, mushroom risotto, roasted trout, and simple Alpine cheeses; also excellent slightly chilled as a summer red.

Serving

Serving temperature

14-16°C / 57-61°F (can be served slightly chilled)

Decant

Not required

Sustainability

Sustainability score: 8/10

Integrated pest management, grass/cover crop use in vineyard, reduced synthetic inputs, renewable energy partially utilized, commitment to water conservation in a mountain region; recycled glass and lightweight bottles to reduce packaging footprint

Abbazia di Novacella is a leader in Alto Adige for sustainability, using minimal intervention viticulture, strong land stewardship, and participating in local sustainability initiatives. Not fully certified organic, but environmental impact is actively managed and mitigated. Vineyard work leverages natural rainwater, hand-harvesting limits soil compaction, and efforts to minimize packaging waste further boost their profile. Carbon footprint is low for EU consumption but rises with global export, as with all European wines.