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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 /><br />

Pinot Grigio PUITEN<br /><br />A finesse-rich classic from selected vineyards. A wine with seductive fruit sweetness, spicy fragrance and excellent acidity.<br /><br />Description: Strong green-yellow, pleasant fruit aromas of quince, pear and honeydew melon.<br />honeydew melon. A very dense versatile Pinot Grigio on the palate with fresh acidity.<br /><br />Ageing potential: 3-5 years.<br /><br />Recommended food: Pair with appetizers of all kinds, seafood and fish, and lightly spiced white meat dishes.<br /><br />Serving temperature: 10-12° C.<br /><br />Grape variety: Pinot grigio/Ruländer.<br /><br />Vineyards: Vineyards on a gentle slope with moderately heavy gravelly-sandy soil.<br /><br />Yield: 50 hl/ha<br /><br />Vinification: Cool fermentation at 18° C in stainless steel for about 14 days. Part of the must ferments in large wooden barrels. After 10 months of separate maturation on the fine lees, the wines are blended and gently bottled.<br /><br /><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 />

<br />Pfefferer<br /><br />The wine is named after the Pfefferer grape, a special variety of the golden muscat grape, which has always been called this in South Tyrolean folklore. Probably because of the spicy aroma, which is reminiscent of pepper. The Pfefferer is a light wine with youthful freshness and delicate fruit aromas of nutmeg.<br />The Pfefferer surprises with its elegant, tangy youthfulness and its distinct character.<br />Ageing potential: 2 years.<br />Recommended food: Ideal aperitif wine! Goes well with spicy antipasti and various fish dishes.<br />Serving temperature: 10° C.<br />Grape variety: Goldmuskateller<br />Sites: Vineyards on gravelly-sandy soils.<br />Vinification: controlled fermentation at approx. 18° C in stainless steel vats followed by ageing for several months on the fine lees.<br /><br />Analytical values<br />Alcohol: 12,5% Vol<br />Total acidity: 5,9 g/l<br />Residual sugar: 6,3 g/l<br /><br />

Sauvignon 'Asparagus<br /><br />'This Sauvignon Blanc is a real insider tip for asparagus dishes. It is harvested separately and bottled a little earlier. With its delicately fruity bouquet and a very fresh aroma, it flatters the asparagus in a special way.'<br />Rudi Kofler<br /><br />Region of Origin: South Tyrol - Italy<br />DOC Region: South Tyrol<br />Variety: 100% Sauvignon Blanc<br />Yield: 63 hl/ha<br />Slope: 5 - 30<br />Altitude: 300 - 500 m<br /><br />Vinification: hand harvest and selection of grapes; soft pressing and clarification of the must from the lees; slow fermentation at controlled temperature in stainless steel tanks; ageing and maturation for 6-7 months on the fine lees in steel tanks.<br /><br />Serving temperature: 10 - 12 °C<br /><br />Food recommendation: Everything to do with asparagus from the classically prepared steamed asparagus with Bolzano sauce and cooked ham to a cream of asparagus soup and a hearty asparagus risotto.<br /><br />

South Tyrol DOC<br />Sauvignon<br /><br />Since the 1980s, this grape variety with its distinctive and powerful aroma has enjoyed great popularity in the Überetsch region. The stony limestone gravel soils and the<br />cool fall winds produce a lively and expressive Sauvignon. Freshness and delicate minerality paired with melting and elegance make the Sauvignon Fallwind a stylish white<br />wine.<br /><br />Eye: Brilliantly bright with a light green sheen.<br />Nose: aromas of pineapple, elderberry, gooseberry and honey.<br />Taste: mineral, refreshing and balanced<br />Varietal description: Sauvignon<br />Site: Vineyards in Eppan/Berg and near St. Michael (480-550m)<br />Exposure: south-east<br />Soils: Calcareous gravel soils<br />Method of cultivation: Guyot<br />Vine age: 10 to 25 years<br />Harvest: End of September; harvest and grape selection by hand.<br />Vinification: Fermentation and ageing on the lees in steel tanks until the end of February.<br />Yield: 60 hl/ha<br />Alcohol content: 13,5<br />Acidity: 5,8 gr/lt<br />Drinking temperature: 8-10°.<br />Ageing/potential: 4 to 5 years<br />Recommended consumption: South Tyrol's asparagus wine also goes wonderfully with light Asian dishes such as sushi or Thai chicken skewers with peanut sauce (saté)<br />but also Alpine delicacies such as quail breast with chanterelle tartare.<br />

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Wine:<br />Region of origin: South Tyrol - Italy<br />DOC Area: South Tyrol<br />Variety: 100% Pinot Grigio<br />Yield: 63 hl/ha<br />Slope: 5 - 20<br />Altitude: 270 - 350 m<br /><br />Vinification:<br />Harvest and grape selection by hand; gentle pressing and clarification of the must from the lees; slow fermentation at controlled temperature in stainless steel tanks; ageing<br />and maturation for 5-7 months on the fine lees in steel tanks.<br />Prices<br /><br />Technical data:<br />Alcohol content: 13,5 % vol<br />Residual sugar: 1,5 g/l<br />Total acidity: 5,6 g/l<br /><br />Serving temperature: 10 - 12 °C<br /><br />Recommended with:<br />with a South Tyrolean starter of bacon, Bündnerfleisch and venison salami, but also typically Italian Parma ham, dried tomatoes and olive pate; herb risotto, nettle gnocchi<br />or beetroot dumplings; lightly truffled dishes; tender veal or fine grilled fish.<br /><br /><br />Character:<br />Colour: Bright straw-yellow colouring<br />Aroma: Stimulatingly fruity - reminiscent of Williams pear, lychee and white melon - but also with a floral aroma, as you would expect from a freshly mown flower meadow,<br />our Ruländer presents itself.<br />Taste: Finely balanced taste components from spicy black tea aromas to exotic fruity nuances of melon and ripe grapefruit make the Pinot Grigio beautifully full-bodied and<br />soft at the same time.<br />

<br />Light golden-yellow in color. Intense and elegant scent of oranges, rose petals, lychees, ginger, and coriander. Juicy and spicy, yet at the same time refreshing, mineral-<br />rich, and stimulating.<br /><br />Cultivation zone<br />Cultivation zone: Bressanone valley basin<br />Elevation: 600 - 650 m<br />Soil type: Permeable moraine deposits composed of mica schist, para gneiss and quartzite<br />Aspect: South, south-west<br />Grape variety: Gewürztraminer<br />Training method: Guyot<br />Vines per hectare: 6.000<br />Yield per hectare: 50 hl<br /><br />Serving recommendations<br />Service temperature: 10° - 12° C<br />Ageing potential: 8 - 12 years<br /><br />Production<br />Vinification: Fermentation and ageing in stainless steel tanks<br />Fermentation temperature: 17° C<br />Maturation period: 10 months<br />

JOSEPH GEWÜRZTRAMINER<br /><br />This Gewürztraminer presents itself as a wine of great individuality. Of an intensely bright straw-yellow colour, it impresses with its compactness and its unmistakable aroma<br />with hints of dried flowers and rose petals, which steadily expand and condense in the glass.<br />On the tongue, it appears rich and substantial with a dense body, yet fresh and lively.<br />GT Josef<br />Hofstätter Classification<br /><br />Grape variety<br /><br />Gewürztraminer<br />Soil<br /><br />Loose, well-aerated and easily heated marl soils.<br />Vinification<br /><br />The grapes are lightly crushed after delivery, the must is left in contact with the skins for a few hours and then gently pressed. Natural sedimentation and fermentation at<br />controlled temperature produce a wine unique in taste and aroma spectrum.<br />Food recommendation<br /><br />As an aperitif, strong starters, Asian-oriented cuisine, shellfish and Gorgonzola cheese.<br />

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