WINE GROWING AREA

The vines for this Pino Blanc are grown in the Upper Etsch Valley, the Lowlands and on Renon, at an altitude of 250-500 metres. The typical gravelly clay soil provides the ideal growing conditions for this kind of grape.

HARVEST AND YIELD

Harvest of the Pinot Blanc grapes begins mid to late September. The grapes are picked by hand and the resulting yield is 70 hectolitres of wine per hectare.

VINIFICATION

After a short period of maceration, the freshly picked Pinot Blanc grapes are gently pressed, clarified and fermented in a stainless-steel tank, at a constant temperature of 20°C.

RECOMENDATION

This Pinot Blanc is great as an aperitif or with light, cold and warm starters as well as vegetable dishes and poached fish.

WINE GROWING AREA

The vineyards for our Pinot Grigio are in the Upper Etsch Valley at an altitude of 320 – 420 metres. The vines grow on gravelly clay soils and are trained on trellises (Guyot system).

HARVEST AND YIELD

Harvesting of the Pinot Grigio grapes begins in mid to late September. From the handpicked grapes, we achieve a yield of 70 hectolitres of wine per hectare.

VINIFICATION

After a short maceration time, the freshly picked Pinot Grigio grapes are gently pressed, clarified and fermented in a stainless-steel tank at a controlled temperature of 20°C.

RECOMENDATION

This Pinot Grigio goes exceptionally well with fish, light starters and white meats.

WINE GROWING AREA

The grapes for our Gewürztraminer ripen on trellises (Guyot system) in Tramin & Kaltern. The vines grow at an altitude of 300-450 metres in gravel, clay and porphyry soils.

HARVEST AND YIELD

The sun-ripened Gewürztraminer grapes are carefully picked by hand from mid-September until mid-October. From this harvest, 70 hectolitres of wine are produced per hectare.

VINIFICATION

The Gewürztraminer grapes are delivered to the winery immediately after harvesting in 220 kg crates. They are gently crushed and cold macerated for a few hours until being fermented at a constant temperature of 20°C. This gives the wine its unique taste and distinctive range of flavours.

RECOMENDATION

This wine is ideal as an aperitif and is a perfect accompaniment to spicy starters, seafood, Asian cuisine and gorgonzola cheese.

WINE GROWING AREA

The vines for this Chardonnay are cultivated on traditional pergola and trellis systems (Guyot) in the Lowlands and Upper Etsch Valley area, in a sunny south-east position. At an altitude of 400- 450 metres, the vines thrive in lime gravel soils on the sunny southeast vineyards.

HARVEST AND YIELD

The Chardonnay grape harvest begins mid to late September. From the handpicked grapes, a yield of 70 hectolitres of wine per hectare is produced.

VINIFICATION

Once the grapes have been brought to the winery, they are gently pressed and fermented at a controlled temperature of 20°C. The wine is then aged in a stainless-steel tank on the lees until bottling.

RECOMENDATION

This white wine is ideal as an aperitif and goes beautifully with many starters, fish dishes and white meats.

WINE GROWING AREA

The grapes for this Sauvignon ripen on different vineyards in the Upper Etsch Valley and on the east and west slopes of the South Tyrolean Lowlands and on Renon. The vines grow in the gravelly clay soils that prevail there, at an altitude of 400- 650 metres.

HARVEST AND YIELD

Harvesting of the sun-ripened Sauvignon grapes takes place in mid-September until mid-October. From the handpicked grapes we press 70 hectolitres of wine per hectare.

VINIFICATION

The Sauvignon grapes are harvested in crates of 220 kg and taken straight to the winery. The grapes are lightly crushed, cold macerated for several hours and then fermented at a controlled temperature of 20°C to give this wine its distinct, unmistakeable flavour.

RECOMENDATION

This Sauvignon is perfect as an aperitif and goes exceptionally well with asparagus, fish and seafood, as well as light dishes with white meat.

WINE GROWING AREA

The vines for this Müller Thurgau grow in the South Tyrolean Lowlands and on the southeast-facing slopes of the municipality of Kurtatsch. The grapes thrive at an altitude of 450-650 metres, in the gravel soil of the area.

HARVEST AND YIELD

The grapes for our Müller Thurgau reach perfect maturity in late September until mid-October. The yield from these handpicked grapes is 70 hectolitres of wine per hectare.

VINIFICATION

Once delivered, the grapes immediately undergo a short maceration time and are then gently pressed, clarified and fermented in a stainless-steel tank at a controlled temperature of 20°C.

RECOMENDATION

Our Müller Thurgau is ideal as an aperitif and goes well with fish, seafood and white meat.

WINE GROWING AREA

The Goldmuskateller grapes are cultivated in the Lowlands and Upper Etsch Valley at an altitude of 300-450 metres. The vines are grown on trellises (Guyot system) in warm, gravelly-clay soils and mineral-rich morainic soil.

HARVEST AND YIELD

The Goldmuskateller grapes are harvested by hand in mid to late October. The yield amounts to 80 hectolitres per hectare.

VINIFICATION

The Goldmuskateller grapes are delivered to the winery straight after harvesting in 220 kg crates. Here the grapes are gently crushed and cold macerated for several hours. They are then fermented at a controlled temperature of 19°C, which gives this wine its unique flavour and distinctive nutmeg aroma.

RECOMENDATION

Our Goldmuskateller is ideal as an aperitif.

WINE GROWING AREA

The picturesque municipality of Caldaro, above the famous lake, are the setting for the pergola or guyot-trained Vernatsch vines, some of which are over 50 years old. At an altitude of 300 - 450 metres, warm, sandy, gravel and morainic soils provide the perfect growing conditions for these Vernatsch grapes.

HARVEST AND YIELD

Harvesting of the Vernatsch grapes takes place at the ideal stage of maturity in mid-September to mid- October. From the handpicked grapes, a yield of 70 hectolitres of wine per hectare is produced.

VINIFICATION

Once delivered to the winery, the Vernatsch grapes are gently crushed and destemmed, then they are fermented at a constant temperature of 22°C. 

RECOMENDATION

The Kalterersee goes perfectly with light meals, meat, baked fish, pizza and is also a great drop to share with good company.

WINE GROWING AREA

The Vernatsch grapes ripe north of Bozen, in the heart of the St. Magdalener region, at 450 metres above sea level. The Vernatsch vines are over 40 years old and are cultivated using the traditional pergola method. The heat-retaining, steep, barren and rocky porphyry soils provide the perfect growing conditions for the grapes used in this special wine.

HARVEST AND YIELD

Harvesting begins in October, when the Vernatsch grapes have reached full maturity. From these handpicked grapes, 70 hectolitres of wine are produced per hectare.

VINIFICATION

After the traditional maceration process at a controlled temperature.

RECOMENDATION

This wine is perfect for many events and occasions. It goes particularly well with light meals, meat, grilled fish and pizza and is always great to enjoy with friends.

WINE GROWING AREA

The vineyard is situated in the South Tyrolean Lowlands close to the village of Montan and on Renon. The grapes are grown over Guyot-system trellises at an altitude of 450 - 600 metres. The gravelly clay soil gives this wine its quintessential minerality.

HARVEST AND YIELD

The grapes for this Pinot Noir reach their ideal stage of ripeness from mid-September to mid-October when they are picked by hand to produce a yield of 65 hectolitres of wine per hectare.

VINIFICATION

After the traditional maceration of the Pinot Noir grapes in open fermentation tanks, the wine is aged in large wooden barrels and small barriques.

RECOMENDATION

This Pinot is a great accompaniment to grilled red meat, game and feathered game dishes.

WINE GROWING AREA

The vines are cultivated in gravelly, sandy soils and trained over trellises, as in the Guyot system. They grow in vineyards near Bozen, as well as in the Lowlands and in the Upper Etsch Valley at 220-350 metres above sea level.

HARVEST AND YIELD

The healthy, ripe Lagrein grapes are handpicked in early to mid-October, from which 80 hectolitres of wine are produced per hectare.

VINIFICATION

Once delivered, the hand-selected grapes are destemmed and fermented in a fermentation tank traditionally for about 10 days, at a temperature of 28°C. The wine is then aged in large wooden barrels.

RECOMENDATION

This Lagrein is ideal with hearty meals, grilled red meat, game and strong cheese.

WINE GROWING AREA

Our Cabernet grapes grow in the South Tyrolean Lowlands, in the Upper Etsch Valley and in Bozen, at an altitude of 220-350 metres. The vines are cultivated in gravelly clay soils, on southwest facing vineyards.

HARVEST AND YIELD

The Cabernet grapes are harvested by hand at the end of October and produce 60 hectolitres of wine per hectare.

VINIFICATION

Once they have been delivered in small 220 kg boxes, the grapes are gently crushed, destemmed and fermented at a controlled temperature of 27°C in the fermentation tank. The wine is aged and refined in large wooden barrels.

RECOMENDATION

This Cabernet goes perfectly with red meat, venison, game and strong cheese.

GRAPE

Cuvée of 3 white grape varieties

WINE GROWING AREA

These vines grow on the sunny hills of the Upper Etsch Valley and the Lowlands, at an altitude of about 250- 450 metres, on gravelly clay soils.

VINIFICATION

The different grapes are delivered to the winery separately. There, after a short maceration period, they are gently pressed, clarified and individually fermented in stainless steel tanks at a controlled temperature of 20°C.

RECOMENDATION

The full variety of flavours is best revealed when our “Lenz” is drunk as an aperitif or enjoyed with light starters, pasta dishes, risotto or fish. Like this, its fine bouquet can unfold, prompting your tastebuds to burst into bloom.

GRAPE

Cuvée of red grape varieties

WINE GROWING AREA

These vines are cultivated with guyot and pergola. They mature on clay and sandy soils at an altitude between 220 and 550 meters in the Upper Etsch Valley and in the Lowlands.

VINIFICATION

The freshly picked grapes are destemmed and, before fermentation begins, subjected to a technique that ensures the passage of colouring compounds from the skins to the must and that gives our wine its characteristic bright pink colour. The must is then fermented in a steel tank at a temperature of 16°C.

RECOMENDATION

Rose is a refreshing summer wine that goes well with an aperitif, with appetizers and light meat dishes.

GRAPE

Rosenmuskateller

WINE GROWING AREA

The Mediterranean climate and gravelly soils create the ideal conditions for the Rosenmuskateller grapes to ripen to perfection. The vines are trained on Guyot trellis and pergola systems and flourish at an altitude of 220-300 metres in the Upper Etsch Valley and in the Lowlands.

HARVEST AND YIELD

The Rosenmuskateller grapes are harvested by hand in October. The yield is 70 hectolitres of wine per hectare.

VINIFICATION

After harvesting, the Rosenmuskateller grapes are delivered to the winery in 220 kg crates. There they are gently crushed and destemmed. The grapes are then fermented at a constant temperature of 22°C to give this wine its unique flavour and distinctive aroma of Rosenmuskateller.

RECOMENDATION

Our Rosenkavalier is ideal for all lovers of medium red wines. As a dessert wine is goes superbly well with doughnuts and poppy-seed pastries.