The only thing I can say about my previous experience with a bottle made from the Schiava/Vernatsch/Trollinger grape is that is was quite aromatic--mainly because I dropped and broke it and the wonderful aroma was the only thing I got to enjoy. Here's my second take on the grape where I was able to experience a bit more . . .
2006 Stiftskellerei Neustift/Abbazia di Novacella Südtirol St. Magdalener (St. Magdalener DOC, Trentino-Alto Adige, Italy) 13% – appears light hazy purple, very light plumish color, smell very fragrant, deep and heavy overripe plum and bits of perfume, distinct seaweed, mouthfeel light, bit watery and yet a bit of tannin cling, taste light and easy summer berries at first, moving quickly to lots of intense grape skin, very nice tang, really grew to appreciate and love the soft, full and rich fruit matched with some good acidity in the initial approach (which I found quite impressive), but never really cared for the finish of grape skins and twigs that is so intense and long on the finish that it makes it somewhat exhausting to drink, I enjoyed it best slightly chilled and experimented with many a food pair—but nothing sung, I would say it would go best drunk in the sun with a roast pork or roast beef sandwich on a hunk of sourdough or spicy chick pea spread on some sweet wheat, I actually found this to be quite a well-made wine, but just not my style, fun experiment with a less familiar grape for 7 euro, though