Lagrein is a dark skinned red grape native to Alto Adige in northern Italy. Known for producing deeply coloured wines with firm tannins, bright acidity, and flavours of dark berries and earth, it is one of the region’s signature varieties. Though historically rustic, Lagrein has been redefined by modern viticulture and is now appreciated for its structure, ageing potential, and distinctive alpine character.
Lagrein has been cultivated in the region around Bolzano for centuries, with written references dating back to the fourteenth century. It likely originated in the valleys of Alto Adige, where it has long been part of the region’s viticultural fabric. Historically, Lagrein was used to make robust, rustic wines and rosato styles known as Lagrein Kretzer, which were popular with local farmers. During the twentieth century, as international varieties gained prominence and consumer preferences shifted toward softer reds, Lagrein declined in importance. Its resurgence began in the 1980s when quality focused producers began to replant old sites, control yields, and apply more refined winemaking techniques.
DNA analysis confirms that Lagrein is a descendant of Teroldego and is related to other Trentino Alto Adige varieties such as Marzemino and Dureza, the latter being a parent of Syrah. Despite earlier speculation, Lagrein is not a clone or synonym of Syrah. It is most commonly referred to simply as Lagrein, with the Kretzer label used to denote rosato styles and Dunkel to refer to the darker, full bodied red version. The grape is almost exclusively grown in Alto Adige, particularly in Bolzano and the surrounding valleys, though small plantings exist in Australia and the United States.
Lagrein thrives in the warm, gravelly soils of the Bolzano basin and along the valley floors of Alto Adige, where sufficient heat accumulation allows it to ripen fully. It is a vigorous and productive variety, requiring strict canopy and yield management to prevent overcropping. The vine ripens late and is sensitive to excessive moisture, which can lead to disease pressure or unbalanced fruit. When grown in well drained soils with controlled yields, it produces concentrated grapes with high colour, acidity, and tannin, all of which contribute to structured, cellar worthy wines.
Lagrein demands thoughtful vinification to manage its naturally high acidity and assertive tannins. Fermentation is typically carried out in stainless steel or large oak vats, with maceration times adjusted to suit the desired style. Ageing in oak barrels, both large casks and small barriques, is common for Dunkel wines, helping to soften tannins and add spice. For Kretzer rosato, limited skin contact and cool fermentation preserve freshness and fruit. Some producers use partial carbonic maceration to round out the grape’s edges, while others explore amphora or concrete to highlight purity and tension.
Lagrein produces dry red wines that are deeply coloured, full bodied, and marked by high acidity and firm tannins. Aromas include blackberry, black cherry, violet, cocoa, leather, and crushed herbs. The palate is structured and often muscular in youth, though barrel ageing and bottle time can reveal velvety textures and savoury depth. The Kretzer style is lighter, with bright red fruit, floral notes, and crisp acidity, making it a fresh and food friendly rosato. Across styles, Lagrein reflects its alpine origins with freshness, nerve, and a sense of place.
Lagrein has undergone a quiet transformation over the last several decades, shifting from rustic local wine to a respected varietal with international appeal. Producers continue to explore single vineyard bottlings and refined cellar practices to express terroir and soften the grape’s traditional austerity. While it remains a niche grape globally, Lagrein is increasingly seen as a distinctive alternative to international reds, especially for those seeking structure, freshness, and regional character. Its performance in sustainable and organic farming also makes it attractive in the context of climate adaptation and low intervention winemaking.
Tiefenbrunner and Cantina Terlano craft polished and structured Lagrein Dunkel wines that show dark fruit, spice, and ageing potential. Muri Gries, based in a former monastery in Bolzano, offers some of the most classic and deeply expressive examples, including single vineyard bottlings from old vines. For a more modern and fruit driven style, look to Elena Walch and Alois Lageder, who bring finesse and balance to the grape through biodynamic practices and restrained oak. For Lagrein Kretzer, producers like Erste+Neue and Nals Margreid offer bright, vibrant rosatos that are ideal for early drinking. These wines highlight the grape’s full stylistic range and its enduring place in Alto Adige’s viticultural identity.
