About this wine
Vineyard and terroir
The wine reflects South Tyrol’s mountain landscape and long-established local winemaking traditions.
Vinification
The grapes were harvested by hand at the end of October, with each bunch placed in a small container. After destemming and crushing, they underwent a short, low-temperature maceration followed by gentle pressing. Fermentation proceeded slowly at 18 °C for more than four weeks. The fermented must was then cooled to 5 °C and held there for ten days.
Ageing
The wine spent eight months on its lees in a small steel container. After bottling in August 2010, it was transported 2,000 km to the mines at Schneeberg in Germany. It matured there in darkness for almost seven years, 450 m underground, at a constant 11 °C and 90% humidity.
Tasting profile
Clean aromas are followed by excellent structure and an elegant palate.
Vintage notes
Favourable conditions in South Tyrol in 2009 produced grapes with high sugar levels and good acidity.
