Schiava

Summary

Schiava is the traditional red grape of Alto Adige/Südtirol in northeastern Italy, producing light, fresh, everyday wines with characteristic almond notes and bright cherry fruit. With approximately 8,000 hectares planted across Italy and Germany (as Trollinger), Schiava is the quintessential Alpine red—pale in color, low in tannin, best served slightly chilled, and perfect with local cuisine. While historically dismissed as simple, the variety occupies an important ecological niche as a food-friendly wine, and old-vine examples from premium sites like Santa Maddalena demonstrate surprising depth and complexity. The name derives from the Italian word for “slave,” possibly referring to the traditional training method where vines were “enslaved” to stakes or pergolas.

Identity & Synonyms

VIVC: Entry #10779
Berry Color: NOIR

Primary Synonyms:

Vernatsch (German in Alto Adige)
Trollinger (Germany, especially Württemberg)
Black Hamburg (English historical—as table grape)

Sub-Varieties: Multiple Schiava types exist:

Type	Characteristic
Schiava Grossa	Largest berries; most planted
Schiava Gentile	Smaller berries; finer quality
Schiava Grigia	Gray-skinned mutation
Tschaggelevernatsch	Local Alto Adige variety

Note: These sub-varieties are genetically distinct but closely related.

Name Origin: From Italian “schiavo” (slave), possibly referring to training system

Genetic Origin

Origin: Alto Adige, Italy

Parentage: Unknown ancient Alpine variety

Historical: Documented in South Tyrol since the medieval period. Likely brought by Germanic settlers or developed locally. Has been the dominant grape of Alto Adige for centuries.

Genetic Studies: DNA analysis confirms multiple distinct Schiava types, not simply clonal variations. All are closely related within an Alpine genetic cluster.

Global Distribution

Total Global Plantings: ~8,000 hectares

Region	Hectares	Name Used
Germany (Württemberg)	~2,400	Trollinger
Alto Adige (Italy)	~1,500	Schiava/Vernatsch
Trentino (Italy)	~500	Schiava
Other	Minimal	Various

Note: Germany has more Schiava/Trollinger than Italy, reflecting centuries of trade and cultural exchange across the Alps.

Viticulture

Growth Characteristics

Vigor: High
Growth Habit: Spreading (suited to pergola)
Budbreak: Early
Flowering: Early
Véraison: Early
Harvest: Early (September)

Cluster and Berry

Cluster Size: Large to very large
Cluster Density: Loose (beneficial for health)
Berry Size: Large (Schiava Grossa)
Skin Thickness: Thin (light extraction)
Skin Color: Blue-black

Climate Requirements

Ideal Climate: Cool Alpine with warm valley microclimate
Heat Summation: 1,400-1,800 GDD (base 10°C)
Altitude: 200-600m
Key Factor: Warm valley floors in Alpine setting

The Alto Adige Setting

Geography: Protected valleys surrounded by Alps
Microclimate: Surprisingly warm (Bolzano is Italy’s warmest city in summer)
Tradition: Centuries of Schiava cultivation
Culture: Bilingual German-Italian region

Soil Preferences

Typical: Alluvial, sandy-gravel soils
Porphyry: Volcanic soils (Santa Maddalena)
Effect: Well-drained soils essential
Fertility: Often planted on fertile valley floors

Disease Susceptibility

Downy Mildew: Moderate susceptibility
Powdery Mildew: Moderate susceptibility
Botrytis: Low (loose clusters help)
Winter Hardiness: Good

Viticultural Management

Training: Traditional pergola trentina (overhead trellis)
Modern: Some conversion to Guyot for quality
Pruning: High bud load (productive variety)
Yield Control: Often excessive yields; quality requires control
Traditional Yields: 100-150 hl/ha (bulk)
Quality Yields: 50-70 hl/ha

The Pergola System

Traditional pergola training:

Vines trained overhead on trellises
Allows high yields
Provides shade (beneficial in warm valleys)
Labor-intensive but culturally important
Some quality-focused producers converting to VSP

Enology

Must Parameters at Harvest

Parameter	Optimal Range	Notes
Brix	19-22°	LOW—characteristic
pH	3.2-3.5	Moderate
Titratable Acidity	5.5-7.0 g/L	Moderate
YAN	150-220 mg/L	Can be limiting

Phenolic Profile

Anthocyanins: LOW (pale color)
Total Tannins: LOW (soft, light wines)
Extraction: Thin skins provide limited color/tannin

Aroma Compounds

Terpenes: Minor contribution
Esters: Important (fresh fruit character)
C13-Norisoprenoids: Present
Distinctive: Benzaldehyde derivatives (almond character)

The Almond Character

Schiava’s signature almond notes derive from:

Benzaldehyde: Present in skins
Expression: Most pronounced in finish
Character: Distinguishes Schiava from other light reds

Fermentation

Yeast Selection: Aromatic yeasts; preserve freshness
Temperature: 18-24°C (preserve fruit)
Duration: 5-10 days
Maceration: SHORT (3-7 days)—key to style
Cap Management: Gentle; avoid extraction

Malolactic Fermentation

Standard: Complete MLF
Effect: Softens wine further
Timing: Post-alcoholic fermentation

Oak Treatment

Standard: None
Philosophy: Oak inappropriate for light style
Vessel: Stainless steel or large neutral wood

Wine Style

Schiava produces a well-defined, traditional style:

Light ruby color (often translucent)
Fresh cherry and berry fruit
Distinctive almond finish
Low tannin, easy-drinking
Early consumption (within 2-3 years)

Sensory Profile

Visual

Intensity: PALE (often translucent)
Hue: Light ruby to garnet
Appearance: Can see through the glass

Aromatic Profile

Category	Descriptors
Fruit	Red cherry, strawberry, raspberry
Floral	Violet, rose petals
Distinctive	ALMOND (signature finish)
Herbal	Subtle herbs
Other	Cotton candy (in some examples)

Palate

Body: LIGHT
Acidity: Medium to medium-high
Tannins: VERY LOW (key characteristic)
Alcohol: Low to moderate (11-13%)
Finish: Medium with characteristic almond
Serving: Best slightly chilled (14-16°C)

Winemaker Considerations

Challenges

Perception: Dismissed as simple
Yield Control: Naturally high-yielding
Color Extraction: Thin skins limit color
Price Pressure: Value positioning
Competition: International varieties in Alto Adige

Opportunities

Food Wine: Perfect accompaniment to local cuisine
Refreshment: Light, chillable red niche
Old Vines: Quality potential from aged vineyards
Terroir Sites: Premium crus (Santa Maddalena)
Tradition: Cultural and historical significance

Winemaking Tips

Short maceration essential
Avoid oak influence
Early bottling preserves freshness
Slightly chill before serving
Market as food wine, not cellar wine

Key Appellations

Alto Adige DOC / Südtirol DOC

Santa Maddalena / St. Magdalener

Status: Premium Schiava zone
Location: Hills above Bolzano
Soils: Porphyry (volcanic)
Character: Best Schiava; more concentrated
Quality: Demonstrates variety’s potential

Kalterersee / Lago di Caldaro

Status: Large production zone
Location: Around Lake Caldaro
Style: Light, fresh, everyday
Volume: Highest production Schiava area

Quality Hierarchy

Level	Character
Basic Alto Adige Schiava	Simple, everyday
Kalterersee Classico	Better sites within appellation
Santa Maddalena	Premium cru
Santa Maddalena Classico	Best sites; concentrated

Germany: Württemberg

Name: Trollinger
Status: Most planted red in Württemberg
Style: Similar to Alto Adige; light, fresh
Culture: Traditional regional wine
Pairing: Swabian cuisine

Food Pairing

Schiava excels as a food wine:

Speck Alto Adige (local cured ham)
Canederli/Knödel (bread dumplings)
Light pasta dishes
Pizza and focaccia
Salads with vinaigrette
Antipasti
Grilled sausages

The Perfect Match

Light tannins won’t clash with food
Bright acidity cleanses palate
Slight chill makes it refreshing
Almond note complements many dishes

Comparison with Light Reds

Characteristic	Schiava	Gamay	Pinot Noir
Color	Very Pale	Pale	Pale-Medium
Tannins	Very Low	Low	Low-Medium
Acidity	Medium	High	Medium
Key Note	Almond	Banana/candy	Cherry/earth
Service	Chilled	Chilled	Cool

Cultural Significance

Schiava represents:

Alpine wine tradition
Bilingual German-Italian culture
Traditional pergola viticulture
Regional identity of South Tyrol
Wine as everyday beverage, not luxury item

Sources

Robinson, J., Harding, J., & Vouillamoz, J. (2012). Wine Grapes. Ecco/HarperCollins. Publisher Link
VIVC Database - Vitis International Variety Catalogue
Consorzio Vini Alto Adige
Grando, M.S., & Frisinghelli, C. (2000). Genetic characterization of Schiava varieties. AJEV 51(1). AJEV Link
Anderson, B. (2007). The Simon & Schuster Guide to Italian Wines. Simon & Schuster. WorldCat

Last Updated: January 13, 2026