Baron Eyrl<br />Lagrein from Gries<br /><br />South Tyrol - Alto Adige DOC<br /><br />The grapes of the 'Collection' line come from vineyards selected by the cellar master. The vines grow in the heart of the Lagrein growing area and produce a dense, garnet-<br />red and well-structured wine.<br />Grape varieties: Lagrein<br />Growing area/climate: Gries near Bolzano at 250 m above sea level, warm, loose, sandy alluvial soil<br />Harvest: end of September to mid-October<br />Vinification After the traditional maceration in steel barrels, the young wine continues to mature in large oak barrels and then in the bottle.<br />Characteristics:<br />Colour: intense, dark ruby red with violet reflections.<br />Aroma: floral of violets and roses, fruity of dark berries, spicy and mineral, typical notes of cocoa<br />Taste: Elegant and round with velvety tannin and typical acidity.<br />Goes well with: grilled and roasted meat, game dishes and spicy hard cheeses<br />Alcohol: 13,5 % vol*<br />Residual sugar : 4,2 g/l*<br />* Depending on the vintage, the analytical values may vary slightly.<br />

Epokale was the first Italian white wine to be awarded 100 points by Robert Parker's Wine Advocate. This wine contradicts the classic idea of a South Tyrolean<br />Gewürztraminer, redefines boundaries and impressively shows what this great variety is capable of.<br />Mild temperatures in spring brought about an early start of vegetation. The summer months were decidedly sunny and dry. Cool nights ensured that the physiological<br />ripeness could nevertheless develop in a balanced way. Thanks to a cool September, the ripening process was delayed so that an excellent harvest with optimally ripened<br />grapes took place. The elegant white wines show a pronounced juiciness, variety of aromas and depth, the intense reds offer plenty of fruit and character.<br /><br />Grape variety: Gewürztraminer<br />Yield: 29 hl/hectare<br />Altitude: 420 - 440 m<br />Exposure: south-east<br />Harvest: End of October<br />Soil: calcareous gravel with clay soil, subsoil rocks of porphyry<br />Age of the vines: oldest Guyot stock, from over 20 years to almost 30 years old<br />Climate: extreme interplay between sunny days dominated by the Mediterranean climate and night hours dominated by cold downdrafts from the surrounding mountains<br />

GRAPE VARIETY: Lagrein (short stalk)<br />SOIL TYPE: Alluvial soil of porphyric origin and moraine soil<br />TYPE OF GROWING: pergola, with one truss / cane<br />PLANT DENSITY: 5000 - 8500 canes /ha<br />CROPPING AGE OF THE VINE STOCKS: 25 years<br />QUALITY IMPROVING MEASURES: Thinning of 50% of the grapes in July.<br />HARVEST: First to second week of October; the grapes are harvested, placed in small plastic boxes and dried under cover until Christmas.<br />VINIFICATION: De-stemming and subsequent fermentation in stainless steel tanks at controlled fermentation temperature with a maceration period of about 10 days.<br />VINIFICATION: End of fermentation in concrete barrels and malolactic fermentation in new barriques and tonneaux. The wine is barrel-aged for at least 16 months before<br />bottling.<br />COLOUR: Almost black violet<br />AROMA: Dried forest fruits, man chocolate, leather<br />TASTE: Very warm, powerful tannins, dense and persistent, slightly bitter.<br />

ORNELLAIA 2020 'LA P ROPORZIONE'<br />- BOLGHERI DOC SUPERIORE RED<br />Ornellaia was born from the encounter between nature and thought. Ancient and complex soils dialogue through the wisdom of man with a delicate microclimate that finds<br />its echo and mirror in the Mediterranean Sea. Long ageing accompanies the estate's great wine to its fullest expression, revealing over time its finesse, breadth and<br />generosity.<br /><br />E NOLOGIST'S TASTING NOTES<br />50% Cabernet Sauvignon, 32% Merlot, 13% Cabernet Franc, 5% Petit Verdot Alc. 14.5% vol. 'With its usual intense ruby red colour, Ornellaia 2020 is characterised on the<br />nose by aromas of ripe red fruit and delicate notes of vanilla and sweet tobacco. On the palate the wine is soft and velvety, with a pleasant, enveloping mouthfeel that invites<br />a second sip. The tannic texture is dense and at the same time elegant and the finish is savoury and beautifully persistent.' - Olga Fusari - Winemaker - July 2022<br /><br />THE CLIMATE OF 2020<br />After a mild and rainy winter, March saw a temporary drop in temperatures with a few nights below 0°C right at the start of budding in the last week of the month. The newly<br />budded shoots were, however, still protected by the cotton bud tissue, which prevented frost damage. The rest of spring saw generally warm weather with normal rainfall,<br />ensuring regular vegetative development until flowering, which took place between 20 and 25 May. In June, a passage of heavy rainfall towards the middle of the month was<br />followed by a very long dry period with a substantial absence of rain and torrid temperatures until the end of August. The veraison took place evenly and quickly between 20<br />and 25 July, starting the ripening of the grapes under a blazing sun. Rains arrived at the end of August, which led to a considerable drop in temperatures, with night-time<br />lows as low as 13°C, ideal conditions for completing the ripening of the Merlots. They were harvested early and quickly, in just two weeks, in order to preserve as much<br />freshness and fruitiness as possible, just in time to avoid a sudden week-long heat wave where the thermometer marked up to 37°C, causing sugar levels to soar for all the<br />varieties still to be harvested, leading us to begin harvesting Cabernet Franc and Cabernet Sauvignon from the young vineyards as early as 17 September. Towards the end<br />of September, a passage of rain finally brought the weather conditions back to normal, the water absorbed by the grapes lowered the alcohol levels back to normal values,<br />allowing us to conclude the harvest of Cabernet Sauvignon and Petit Verdot on 3 October.<br /><br />VINIFICATION AND FINING<br />Harvesting was carried out by hand in 15 kg crates and the grapes were sorted on a double sorting table before and after destemming and then subjected to a soft crushing.<br />In 2016, optical sorting was introduced in addition to manual selection to further increase the quality of the selection. Each variety and each plot was vinified separately.<br />Alcoholic fermentation took place partly in stainless steel vats and partly in concrete vats at temperatures between 26 and 30°C for a week, followed by a maceration period<br />of around 15 days, with a total stay in the vats of around three weeks. Malolactic fermentation took place mainly in oak barrels (70% new and 30% second passage). The<br />wine remained in barriques in the<br />Ornellaia cellar at a controlled temperature for a period of about 18 months. After the first 12 months, it was blended, then reintroduced into the barriques, where it spent a<br />further 6 months. The wine remained in the bottle for 12 months before release. - Axel Heinz - Estate Manager<br />

I Frati<br />Lugana Doc<br /><br />The wine that has made the company's image known and continues to do so. It has a direct link with its variety, Turbiana, our indigenous vine. Conceived to be consumed<br />during the year, it expresses its best side many years after bottling. In its youth it is fresh, linear and endowed with great finesse and elegance with delicate notes of white<br />flowers and balsamic, hints of apricot and almond. Time allows it to evolve, expressing its mineral notes with greater determination. The wine acquires its own complexity<br />with hints of iodine, spices and candied fruit. In the mouth it is capable of enveloping the whole palate thanks to an important savoury essence accompanied by lively and<br />exuberant acidity. When young, it is best served at a temperature of around 10 degrees, with cold or warm but delicate hors d'oeuvres and with boiled, steamed or grilled fish<br />dishes.<br />Technical data<br /><br />Grape varieties used: Turbiana 100%.<br />Soil composition: calcareous - clayey<br />Training system: Simple and double Guyot<br />Planting system: 2.30 x 0.70<br />Yield per hectare: 90 quintals<br />Type of vinification: steel<br />Malolactic: Not carried out<br />Ageing and development: in steel on fine lees for a minimum of 6 months, followed by 2 months in bottle<br />Alcohol content: 13%.<br />Total acidity: 6.40 g/L<br />Volatile acidity: 0.30 g/L<br />pH: 3.20<br />Dry extract: 21 g/L<br />

Appius 2012<br />The third edition of the super wine APPIUS remains true to the principle of interpreting the respective vintage in the best possible way through excellent grapes personally<br />selected by Hans Terzer. From a climatic point of view, 2012 was very positive in the Überetsch: the harvest was without significant rainfall and produced fully ripe grapes<br />with beautiful fruit and intense aromas, which can also be found in the APPIUS 2012.<br />The cuvee with a main part of Chardonnay is combined with Sauvignon, Pinot Grigio and Pinot Blanc. The result: a multi-layered complex nose of paradisiacal fruit notes<br />such as: Banana, pineapple, papaya - but also slightly floral notes. The palate is flattered by a creamy structure accompanied by pleasant minerality, a fine acidity and a<br />long lasting finish. All in all, a very harmonious and elegant wine - which guarantees extraordinary drinking pleasure even after many years.<br /><br />Bright straw yellow with green reflections<br />Multi-layered aromas of banana, pineapple, papaya<br />Creamy minerality, complex, immensely long finish<br /><br />Vines: Variety: Chardonnay (65%), Sauvignon (15%), rest Pinot Grigio and Pinot Blanc<br /><br />Age: 25 to 35 years<br /><br />Growing area:<br />Site: selected vineyards in Eppan.<br />Exposure: south-east / south-west<br />Soil: Calcareous gravel or moraine debris soils<br />Method of cultivation: Guyot<br /><br />Harvest 2012:<br />Mid to late September<br /><br />Vinification: Fermentation, malolactic fermentation and ageing in barriques.<br />tonneau. Assemblage after just under one year and further maturation<br />on the fine lees for three years in steel tanks.<br />Yield: 35 hl/ha<br /><br />Analytical data:<br />Alcohol content: 14%<br />Residual sugar: 3 gr/l<br />Acidity: 5,20 gr/l<br /><br />Serving suggestions:<br />Drinking temperature: 8 to 10 degrees<br />

<br />THE CREATIVE ACT<br />of 2006<br />The weather conditions in 2006 were variable, but on the whole hot and dry. While July proved to be an incredibly sultry month, August was characterised by rain and<br />relatively cold temperatures. The almost summer-like climate in September created the conditions for the creation of this cuvée, eliminating areas where certain pests were<br />present and maximising the ripening of the grapes. The harvest began on 11 September and continued for almost four weeks.<br /><br />NOSE<br />What immediately strikes you is the balanced impression of the bouquet, pure, airy and luminous. A floral and fruity tone develops, which is quickly enriched by candied<br />fruit, ripe hay and toasted notes, accompanied by hints of liquorice.<br /><br />THE PALATE<br />'It is on the palate that this wine reveals its opulence, measured yet delicious and enveloping. Gradually the aromas evolve and expand, becoming more complex and<br />intriguing, and the creaminess gives way to a silkier texture. All of this is finally resolved in an exquisite bitter note, enhanced by a touch of iodine.<br /><br />CULINARY PAIRINGS<br />Sicilian olive oil envelops the unparalleled sensual notes of Dom Pérignon. When the wine marries the low acidity and brilliance of the oily substance, it reveals the velvety<br />curves, impeccable voluptuousness and smoothness of Dom Pérignon Vintage 2006, enlivened by vegetal notes.<br />

Roblinus de' Waldgries<br /><br />'I have decided only in top vintages to separately vinify the fillet piece from the Kirschleiten vineyard, behind our Ansitz. A wine from exceptional vintages that is only<br />available in limited quantities.'<br /><br />'Roblinus de' Waldgries is new. And different. Deliberately the best of the good.<br />From a cru site, these wines of the century are created. Only in very special years.'<br /><br />Grape variety: Lagrein<br />Food recommendations: Meditation wine<br />Storage conditions: darkened room, cool ambience, low temperature fluctuations.<br />Eye: dark purple<br />Nose: extremely complex, playful aromas<br />Palate: a wine with a lot of tension and noblesse<br />