Pinot Blanc – or Pinot Bianco in Italian – was introduced to Alto Adige by Archduke John of Austria around 1850. It does best on sites with dry, loamy and calcareous soils and pronounced diurnal temperature variations.

Grape variety
Pinot Bianco

Cultivating area
Selected slopes around Bolzano at 300 to 750 meters a.s.l.

Harvest date
Beginning to middle of September

Vinification
The carefully selected grapes are gently pressed and fermented in stainless steel tanks at a controlled temperature. Stainless steel is also used for maturation to keep the wine fresh and crisp.

Tasting notes
Color: bright straw yellow with greenish hues
Aroma: fruity aromas of yellow apples and pears with a whiff of peach and pineapple
Taste: fresh opulence, persistent on the palate

Food pairing
Asparagus, fish and vegetarian dishes, also as an aperitif

Alcohol: 13 % vol

Residual sugar: 4,5 g/l (Depending on the year, the value ​​may vary slightly)