Questo vino
Vineyard and terroir
The selected fruit comes from the abbey’s vineyards at 600–700 metres above sea level. Mineral-rich soils, high altitude and a cold climate contribute to intense aromas, flavours and lively fruit acidity. A long growing season allows ripening to continue well into autumn.
Grapes
The wine is made from selected grapes.
Vinification
The grapes were harvested in late October and vinified using traditional methods.
Ageing
After fermentation, the wine rests for six months in the monastery cellars.
Tasting profile
Rich and generous, the 2011 vintage has notes of peach, caramel and nuts. It displays marked aromatic purity, with mineral, white-pepper, lemon-mousse and juicy-peach nuances. The palate offers soft honey and melon flavours.
Label / history
Wine has been made at the Alpine abbey since the 12th century. Its northern vineyards were replanted with white varieties from 1902.
