This vintage at Attems promises balance, rich aromas and freshness

The 2019 season was defined by balance and pronounced temperature differences. A particularly cool spring, especially in May, delayed the vegetative cycle relative to preceding vintages. Summer remained balanced and the vines experienced no water stress, allowing gradual, even ripening.

During the main harvest period in early September, hot days were followed by cold nights. This encouraged aromatic development and allowed cool grapes to arrive at the cellar, helping preserve those aromas through fermentation.

Harvest proceeded progressively, beginning with Sauvignon and Pinot Grigio. Laboratory measurements were supplemented by daily berry tasting in both Collio and Isonzo, assessing crunchiness, aromatic intensity and the balance of sugars and acids. Ribolla Gialla for Trebes was picked last. Leaves around these bunches were selectively removed to improve sun exposure and full ripening before their planned short skin maceration.