Description: very intense fruity notes reminiscent of elder, acacia flowers and sage; combined with fine wood aromas; a wine with pithy acidity and a persistent finish.<br />Ageing potential: 6-10 years.<br />Recommended food: Ideal accompaniment to herb and fish dishes. Spicy white meat dishes and fresh cheese.<br />Serving temperature: 12 - 14° C.<br />Grape variety: Sauvignon blanc.<br />Sites: The vineyards are located on a rather dry site with optimal sun exposure and a sandy, gravelly moraine soil.<br />Vinification: After a short maceration period, the fully ripe grapes are gently pressed. Half of the must ferments in stainless steel vats while the remaining part is matured in wooden barrels/barriques. Only this second part undergoes partial malolactic fermentation. After about 8 months of maturation on the yeast, the wine is blended and bottled with great care.<br />Analytical values:<br />Alcohol: 14% Vol<br />Total acidity: 5,5 g/l<br />Residual sugar: 1,0 g/l<br /><br />

Sabiona<br />KERNER<br />SOUTH TYROL EISACK VALLEY DOC<br /><br />Vintage 2020<br />Grape variety Kerner<br />Cultivation altitude 630 - 680 m<br />Orientation south<br />Yield per hectare 35 hl<br />Cultivation method guyot<br />Harvest period beginning of October<br />Soil Mineral-rich, poor, shallow, stony, diorite<br />diorite weathered soils<br />Vinification Gentle pressing after a short maceration period, temperature-controlled fermentation in acacia wood barrels. This is followed by 15 months of ageing on the fine<br />lees, partly in tonneaux and partly in stainless steel barrels. Final bottle ageing of 9 months.<br />Characteristics<br />Colour light yellow<br />Intense, aromatic flavour, reminiscent of apricot and<br />peach<br />Flavour spicy, racy, strong, with lively acidity<br />Shelf life &gt;10 years<br />Recommended with fish dishes, starters, asparagus, herb rice, egg dishes, mushroom dishes, excellent as an aperitif<br />Serving temperature 10°C - 12°C<br />Analytical values<br />Alcohol content 14 % vol.<br />Residual sugar 2.0 g/l<br />Total acidity 6.6 g/l<br />

<br />Unterebner<br />SELECTION<br /><br />Unterebner Pinot Grigio has stood for our winery's pursuit of top quality since 1989. This wine reveals the surprising finesse and elegance of this grape variety and gives it an<br />alpine touch, away from fashions and trends.<br />'Unterebner goes much further and deeper than a conventional Pinot Grigio, it offers far more complexity than you can imagine from this grape variety!'<br /><br />Grape variety: Ruländer (Pinot Grigio)<br />Yield: 50 hl/hectare<br />Altitude: 400 - 600 m<br />Exposure: south-east 85%, south 15%.<br />Harvest: Mid-September<br />Soil: calcareous gravel with clay soil, porphyry rocks in the subsoil<br />Age of the vines: 10 - 30 years<br />Climate: extreme interplay between sunny days dominated by the Mediterranean climate and night hours dominated by cold downdrafts from the surrounding mountains.<br />

<br />Nussbaumer<br />SELECTION<br /><br />Italy's most awarded Gewürztraminer epitomises the elegance and aromatics of this ancient grape variety.<br />' The only Gewürztraminers that can compete with those from Alsace are those from South Tyrol, and of those, Nussbaumer is the best.'<br /><br />Grape variety: Gewürztraminer<br />Yield: 45 hl/ha<br />Altitude: 350 -550 m<br />Exposure: south-east 70%, south 30%.<br />Harvest: End of October<br />Soil: Calcareous gravel with clay soil, subsoil rocks of porphyry<br />Age of the vines: End of September - end of October<br />Climate: extreme interplay between sunny days dominated by the Mediterranean climate and night hours dominated by cold downdrafts from the surrounding mountains<br />Serving temperature: 12-14° C<br />

Sparkling golden yellow. Powerful; oranges, peach, dried apricots, candied pineapple and honey on the nose. Fruity, juicy with racy acidity and delicate fruit sweetness.<br /><br />Over the past decades, some special sites have crystallised in our vineyards. From these grapes, come our high quality and storable Praepositus wines.<br /><br />Menu suggestion:<br />Chestnut gnocchi with rabbit ragout<br />Chicken leg sweet and sour with fragrant rice<br />Carpaccio of sea bass with lime cubes and olive oil<br /><br />Alcohol content: 13 % vol.<br />Acidity: 7 g/l<br />Residual sugar: 4.8 g/l<br />

Description: Intense straw yellow colour, fresh fine aroma reminiscent of yellow roses and nutmeg, some cloves and cinnamon, strong body, spicy, with lively acidity.<br />Ageing potential: 6-8 years.<br />Recommended food: As an aperitif, ideal companion to grilled fish, shellfish, Asian dishes and blue cheese.<br />Serving temperature: 10-12° C.<br />Grape variety: Gewürztraminer, trellis training with high plant density, approx. 5,500 vines/ha.<br />Sites: Selected sites at 450-550 m above sea level. Gravelly, sandy, partly loamy, medium-heavy soils with limestone deposits.<br />Vinification: Short cold maceration of the destemmed grapes, gentle pressing, fermentation at 18° C in stainless steel tanks. Subsequent ageing for 12 months on fine lees and further bottle ageing for 6 months.<br />Analytical values:<br />Alcohol: 14,5% vol.<br />Total acidity: 5,1 g/l<br />Residual sugar: 5,7 g/l<br /><br />

Different from all that is known: wild and earthy, this single-varietal Sauvignon Blanc presents itself. A special experience for wine freaks.<br /><br />Grape variety:<br />Sauvignon Blanc<br />Site and soil: Lieben Aich in Terlan, a south-western slope at 300 m above sea level with a mild, breezy microclimate and water-permeable, sandy loam on porphyry<br />weathered rock, our soil with the greatest mineral structure.<br /><br />Data:<br />Residual sugar: 0.4 g/l<br />Alcohol: 13,5 % Vol.<br />Acidity: biological acid reduction 6,5 g/l<br />

Gewürztraminer<br />Sanct Valentin 2022<br />It is the favourite of the Italians and the autochthonous white grape variety in South Tyrol. The beguiling Gewürztraminer is one of the most exciting growths in the wine<br />world. Characteristic of Gewürztraminer Sanct Valentin is its intense and complex bouquet with aromas reminiscent of oriental spices, delicate rose scents and exotic fruits.<br />The Gewürztraminer was first vinified in 1986 as the top growth of the Sanct Valentin line. It is characterised by longevity and promises wonderful drinking pleasure even after<br />many years.<br /><br />Grape variety: Gewürztraminer<br />Vine age: 5 to 35 years<br />Growing region:<br />Site: Selected sites in Eppan and Kaltern (300-500m).<br />Exposure: Southeast<br />Soils: loamy limestone gravel soils<br />Method of cultivation: Guyot<br />Harvest: Mid-September; harvest and grape selection by hand.<br />Vinification: Maceration of the grapes followed by gentle pressing. Fermentation and ageing in steel tanks:<br />Yield: 45 hl/ha<br />Analytical data:<br />Alcohol content: 14.5<br />Residual sugar: 5,8 gr/lt<br />Acidity: 4,6 gr/lt<br />Drinking temperature: 8-10° C<br /><br />Recommended consumption:<br />Excellent with spicy dishes such as foie gras and strong cheeses, as well as<br />spicy herbs, but also to risotto with seafood or to the South Tyrolean cuisine.<br />seafood or the South Tyrolean speciality 'Kloaznravioli with grey cheese'.<br />Storage/Potential:<br />10 years and more<br />

Sylvaner Praepositus 2021<br />Praepositus Line<br /><br />Light, sparkling golden yellow with clearly green reflections. Ripe pears, apricots, elder blossoms, and coriander. Juicy with stimulating mineral-richness and spices. Long<br />lasting, with an elegant finish.<br /><br />Cultivation zone<br />Cultivation zone: Bressanone valley basin<br />Elevation: 650 - 750 m<br />Soil type: Permeable moraine deposits composed of mica schist, para gneiss and quartzite<br />Aspect: South, south-west<br />Grape variety: Sylvaner<br />Training method: Guyot<br />Vines per hectare: 6.000<br />Yield per hectare: 55 hl<br /><br />Serving recommendations<br />Service temperature: 10° - 12° C<br />Ageing potential: 8 - 12 years<br /><br />Production<br />Vinification: 60% of the must ferments and ages in stainless steel tanks, 30% in 30 hl acacia casks. The remaining 10% ferments and ages in French barriques<br />Fermentation temperature: 17° C<br />Maturation period: 10 months<br /><br />Analytical data<br />Alkohol: 13,00% vol.<br />Acidity: 6,50 g/l<br />Sugar-freee extract: 22,40 g/l<br />Residual sugar: 1,90 g/l<br /><br />Vintage report<br />2021 started with snow covered vineyards around the monastery. March and April were<br />unseasonably cold months and for this reason only at the end of April we did start to see<br />the beginnings of budding. The cooler temperature persisted into May and therefore<br />blooming officially started only the second half of June which is typically 2 weeks later<br />than usual. June and July were hotter and more humid than the average which caused big<br />challenges in the vineyards. Fortunately, at the end of summer we had exceptional weather<br />- dry and hot and also during the whole month of Seprember we had perfect conditions.<br />Harvest started 10 days later than usual on September 26th. Cool nights and hot days<br />continued and made for uniformed, healthy grapes with average alcohol levels and higher<br />than average acidic levels.<br />

Riesling Praepositus 2020<br />Praepositus Line<br /><br />Sparkling golden-yellow. Powerful; Oranges, peaches, dried apricots, candied pineapple and honey. Fruity, juicy, with a fine melting quality and a soft sweetness.<br /><br />Cultivation zone<br />Cultivation zone: Bressanone valley basin<br />Elevation: 650 - 750 m<br />Soil type: Permeable moraine deposits composed of mica schist, para gneiss and quartzite<br />Aspect: South, south-west<br />Grape variety: Riesling renano (10% late harvest)<br />Training method: Guyot<br />Vines per hectare: 6.000<br />Yield per hectare: 55 hl<br /><br />Serving recommendations<br />Service temperature: 8° - 10° C<br />Ageing potential: 10 - 15 years<br /><br />Production<br />Vinification: Fermentation and ageing in stainless steel tanks Fermentation temperature: 17° C<br />Maturation period: 12 months<br />Bottle ageing: 12 months<br /><br />Analytical data<br />Alcohol: 13,00% vol.<br />Acidity: 7,00 g/l<br />Sugar-free extract: 24,00 g/l<br />Residual sugar: 4,8 g/l<br /><br />Vintage report<br />After a snowy winter, bud break started quite early. Already on April 10, on the sunny sites<br />around the monastery, we saw the first shoots. Thanks to mild spring weather, there were<br />no problems with frost. During the summer the conditions were good as well, with normal<br />temperatures and average rainfall. There were no extreme weather event and so harvest<br />started about 10 days early on September 14th. Unfortunately, the autumn was a little bit<br />rainy and therefore the diurnal temperature shift was less extreme than usual. In order to<br />get healthy grapes, the harvest dates were brought forward and so harvest was already<br />completed by mid-October.<br />The wines of the 2020 vintage are delicate, fresh and fruity with moderate alcohol and an<br />appealing acidity. Similar to the 2019 vintage.<br />

Description: light yellow colour with a slight green reflex. Elegant, harmonious structure with scents of peach, pear and citrus. Nicely balanced acidity and mineral finish.<br /><br />Grape variety Riesling<br />Origin Neustift | Brixen valley basin<br />Sea level 600-670 m<br />Soil gravelly moraine soils with mica schist, paragneiss and quartzite<br />Method of cultivation Guyot<br />Age of the vines 10-18 years<br />Yield 60 hl/ha<br />Harvest by hand | End of September<br />Fermentation | Maturation slow controlled fermentation at controlled temperature in stainless steel vats. Storage and maturation up to 6 months on the fine yeast in 20 hl<br />wooden barrels<br />Shelf life up to 12 years (if stored properly)<br />Serving temperature 10-12° C<br />Recommended dishes Starters Seafood Prawns Fish dishes Asian dishes Veal<br />

Vigna<br />KOLBENHOF<br />Gewürztraminer<br /><br />The Kolbenhof Gewürztraminer shows an intense golden yellow colour with delicate greenish reflections in the glass. Aromas of ripe yellow fruits, especially peaches and<br />apricots, mingle with exotic scents of lychee, mango and passion fruit. On the palate, these fruity impressions continue, while the wine still has a fine acidity that never<br />makes it seem too lush despite its concentration. A Gewürztraminer that can convince with aromatic length.This Gewürztraminer is a selection from the best vineyards of<br />our estate Kolbenhof in Söll / Tramin. Thanks to the special microclimate, the ideal orientation and the age of its vines, the Kolbenhof estate is one of the great cru sites for<br />South Tyrolean Gewürztraminer. Only the classification 'Vigna' guarantees the origin of a site wine in South Tyrol.<br />HOFSTITY CLASSIFICATION: Site wine<br />GRAPE VARIETY: Gewürztraminer<br />SOIL: Loam and limestone gravel<br />VINIFICATIONAND RIPENESS: after delivery, the grapes are lightly crushed and the must is left in contact with the skins for a few hours to bring out the fruitiness of the<br />wine. After a gentle pressing and natural sedimentation of the lees, the must ferments at a controlled temperature. After fermentation, the Kolbenhof Gewürztraminer<br />matures for another 8 months on the fine lees. The fine yeast is stirred weekly (battonage).<br />SERVING TEMPERATURE: 8° -10° C<br />RECOMMENDATION FOR COOKING: delicious on its own, it can also be combined with crustaceans, more sophisticated fish preparations and Asian dishes.<br />