Wines from South Tyrol and Trentino

As La Mia, the Marzadros offer traditional grappas of the region. The decorative label, as typed on a typewriter, and the imitation seal are reminiscent of the official quality controls of bygone times.

This wine owes its name to the evening downdrafts of the Mendel Mountains – that natural force which sweeps across the vineyards of Eppan, Kaltern and Pinzon every evening, lending the entire terroir its unmistakable character. These cool breezes create marked temperature fluctuations between day and night, shaping the grapes' aromas and lending the wines that exceptional freshness and longevity which make them true ambassadors of their origin. At altitudes of between 350 and 550 metres, on moraine deposits and calcareous gravel, the Pinot Nero thrives under these special conditions to produce a Riserva of Burgundian elegance. Following fermentation in stainless-steel tanks, the wine undergoes malolactic fermentation during a twelve-month ageing period in barriques and tonneaux. This is followed by blending, before further ageing takes place in concrete tanks. The Riserva classification requires a minimum of two years' total ageing.

As La Mia, the Marzadros offer traditional grappas of the region. The decorative label, as typed on a typewriter, and the imitation seal are reminiscent of the official quality controls of bygone times.

Brilliant ruby red with a light-coloured rim. Very precise bouquet of blackberry, raspberry and spices. The palate is light and lively, with an elegant and deep fruit component accompanied by a delicate bitter note and fine spice. A very elegant and juicy Pinot Nero with good Storage potential. SUPERIORE.DE

The Winkl has been produced as a single-varietal wine since 1956 – at a time when Sauvignon Blanc was still a rarity in South Tyrol. Winery manager Rudi Kofler says that this grape variety has always been at home around the oldest estates in the Terlano DOC region. You believe him when you have the wine in your glass. The vineyards lie at altitudes of 280 to 580 metres, facing south-south-west, on steep to very steep slopes. The soil is quartz porphyry – ancient volcanic rock, crystalline and mineral-rich, with a slightly acidic pH and an almost natural self-limiting effect on yields. It is precisely this micro-stress that produces terroir-specific polyphenols, which lend Terlano wines their characteristic salinity and tension. No other soil, no other result. Hand-harvested, gentle whole-bunch pressing, slow fermentation – followed by 7 to 8 months on the fine lees, 80% in stainless steel and 20% in large wooden casks. This subtle oak component serves only to enhance the texture; it gives the wine body without masking its origin.

As La Mia, the Marzadros offer traditional grappas of the region. The decorative label, as typed on a typewriter, and the imitation seal are reminiscent of the official quality controls of bygone times.

Fine traditional brut from the Lunelli family, who work tirelessly on the authenticity of their Trentino classics. A wide range of aromas and an elegant flavour with a good structure offer first-class enjoyment on many occasions. On the nose, crisp green apple, tangy lemon and a hint of toasted brioche. On the palate, citrus fruits harmonise with white peaches with a subtle hint of minerality. The bubbles are fine and persistent, the finish refreshing and clean. SUPERIORE.DE

The Pratzner family keeps a few hundred bottles of each good vintage, which are then matured in the cellar for a further 6 years. These refined wines are then sold in small quantities as "Private Reserves" to selected retailers and restaurants, demonstrating the impressive ageing potential of their wines, which are matured for 10 months on the fine lees. Strong straw yellow colour. Intense bouquet of gooseberry with a restrained hint of paprika. Full and juicy on the palate with grapefruit and citrus flavours and an interesting, stimulating spiciness. With an almost youthful freshness and juiciness, this multi-layered Riserva also glides into a wonderfully long, mineral finish. SUPERIORE.DE

Monogramma is an approach: we wait. Whilst standard Traminer is harvested at the usual stage of ripeness, Mario Pojer and Fiorentino Sandri leave their best plots on the vine for a further 10 to 12 days. What happens during this time is not overripeness – ; it is a concentration, a densification of the aromas, a slow transformation of fresh fruit into something more complex. Gewürztraminer is, in any case, one of the most expressive grape varieties in the world. Normally: rose, peach, lychee, elderflower – — explosive, direct, immediate. In the Spätlese selection from the plots in Faedo/Coveli (300 m) and Cembra (450 m), an additional dimension emerges: tropical fruit, spices, a deep, rich texture that the wine develops through the late harvest. The house method remains the same: washing the grapes, pressing in a controlled atmosphere without oxygen. What ends up in the glass is solely a reflection of the place and the time.

Luigi Veronelli was regarded as Italy’s most influential wine critic of the 20th century. In the 1970s, he named the Müller-Thurgau from Pojer e Sandri’s Località Palai vineyard his absolute benchmark wine for the variety. Mario Pojer recalls: “Today, 50 years on, we pay tribute to the variety that has found its ideal habitat.” Fifty years later – the character remains the same. The conviction remains. Palai lies at 700 metres. This is the estate’s highest vineyard – the very same that gives Pinot Noir its alpine coolness and Riesling its precision! For Müller-Thurgau, it is the ideal terroir: a long growing season, cool nights, pronounced temperature variation, chalky soils, and the breeze of the Ora del Garda.

While Lagrein traditionally dominates rosé production in South Tyrol, Franz Haas goes his own way. As a Pinot Nero specialist who has vinified and meticulously documented 592 different Pinot Nero versions in over three decades, he devotes the same attention to his rosé. The vines for this wine grow on Guyot vines at extreme altitudes of between 700 and 750 metres – significantly higher than usual for rosé. Grapes of exceptional quality ripen on dolomite weathered rock, with a high planting density and selected clones. Only 5,000 bottles are produced annually. Vinification consistently follows the white wine method: after destemming, the grapes are pressed directly, without maceration. The must ferments at a controlled temperature in stainless steel, undergoes malolactic fermentation and matures for several months before being bottled. This purist approach preserves the freshness and elegance that can be expected from Pinot Nero at altitude.

Pinzon. A vineyard site that has long been regarded by connoisseurs as synonymous with top-quality South Tyrolean Pinot Noir. This small wine-growing village on the eastern side of the Adige Valley, first mentioned in records in 1230, lies amidst the vineyards that, along the Pinot Noir Trail, are counted amongst Italy’s finest Pinot Noir terroirs. Here, at an altitude of around 550 metres in the municipality of Montan, Peter Zemmer cultivates his vines on porphyry soils with deposits of dolomite carbonate rock – —a geological combination that lends the wine its characteristic minerality. The microclimate of the site is shaped by its elevation above the Adige floodplain and its north-westerly aspect, which grants the vineyards long hours of evening sunshine. The ‘Ora’, that famous valley wind which rises from Lake Garda through the Adige Valley, cools the vines in the afternoon and regulates humidity – ideal conditions for this demanding Burgundian variety.

Praesulis Sauvignon Blanc unfolds in the glass with hints of aromatic herbs and lemon zest, accompanied by gooseberries, grapefruit and elderberries. Soothingly smooth and with a pleasant inner sweetness, it blends candied lemon with tart melon and lively acidity to create a robust yet juicy style on the palate. It finishes with vibrant tension and good length, leaving behind concentrated citrus fruit and lovely floral notes. Wonderfully elegant and well-balanced. SUPERIORE.DE

One month separates the first harvest from the last: 18 September in Margreid, 18 October in the high altitudes of Teis and Sarns in the Eisack Valley. The fact that Alois Lageder harvests his Riesling over such a long period of time is methodical. The warm limestone slopes of Margreid at 230 metres ripen earlier and give the Surmont substance and fruit. The cool steep slopes in the Isarco Valley, on volcanic bedrock up to 900 metres, provide the opposite: freshness, tension and mineral depth. Both extremes need their own time. The name Surmont – "the mountain above" – is the programme. Riesling finds conditions at these altitudes that it rarely gets elsewhere: a long growing season, cool nights, slow ripening without stressful events. Temperature-controlled fermentation in steel, six months maturation on the fine lees.

In Nals, there is a phenomenon that rarely occurs elsewhere with such intensity: the Venti di Caduta – the downdrafts that plunge down from the mountains and can lower the daytime temperature by up to 20 degrees. Hot days, freezing cold nights – all within a matter of hours. For the Sauvignon Blanc, this means maximum ripeness of the fruit during the day and maximum preservation of acidity and aromatics at night. A microclimate that keeps this grape variety on its toes. Added to this is a soil that is unrivalled in terms of depth and composition: a 150-metre-deep alluvial fan, built up over millennia by the Sirmian and Nals streams, consisting of 70 per cent limestone gravel and 30 per cent porphyry debris. Two geological worlds that lend the Sauvignon both mineral rigour and aromatic depth. Facing east-southeast, at an altitude of 330 to 400 metres, this is the heart of the Nals terroirs.

The grapes for this elegant Metodo Classico come from loose limestone soils with a clay content from the Überetsch and Unterland regions. The three grape varieties are vinified separately, gently pressed and fermented at a controlled temperature of 14°-16°C. The wine is matured in stainless steel on the lees of the first fermentation until spring. The wine is matured in stainless steel on the lees from the first fermentation until spring. Bright straw yellow in colour, fine and persistent perlage, fruity aroma with a subtle hint of yeast and flint. Fresh, dry and very persistent on the palate, with a pleasant aftertaste of dried fruit and a saline touch. SUPERIORE.DE

The grapes for this elegant Metodo Classico come from loose limestone soils with a clay content from the Überetsch and Unterland regions. The three grape varieties are vinified separately, gently pressed and fermented at a controlled temperature of 14°-16°C. The wine is matured in stainless steel on the lees of the first fermentation until spring. The wine is matured in stainless steel on the lees from the first fermentation until spring. Bright straw yellow in colour, fine and persistent perlage, fruity aroma with a subtle hint of yeast and flint. Fresh, dry and very persistent on the palate, with a pleasant aftertaste of dried fruit and a saline touch. SUPERIORE.DE

A grape variety like a secret: Rosenmuskateller migrated from Sicily to the Alps in the middle of the 19th century and found its second home on the alluvial soils of the Anreiterhof farm in Moritzing near Bolzano. Today it is one of the rarest grape varieties in South Tyrol – and the Rosis from the Bolzano winery is one of its finest interpreters. After harvest, the select grapes are subjected to natural air-drying, which concentrates their flavours and intensifies their sweetness. Temperature-controlled fermentation in stainless steel and patient bottle ageing preserve the delicate fullness of flavour.

The name Manna evokes biblical associations, yet the true story is even more beautiful: in 1995, Franz Haas dedicated this exceptional wine to his wife, Maria Luisa Manna – a token of love in a bottle that embodies the winery’s philosophy in a single cuvée. What began as a blend of Riesling, Chardonnay, Gewürztraminer and Sauvignon Blanc was expanded to include Kerner from 2013 onwards – five grape varieties, five distinct characters, merging into a harmonious symbiosis.

A Pinot Nero from Franz Haas is a textbook expression every year and a benchmark throughout South Tyrol, with bright aromas of blueberries, violets and lavender rising gracefully from the bouquet. This is pure cool climate in the glass. On the palate, it is taut and silky and always beautifully polished and streamlined in a positive sense. This is a beautiful, complex and exceptionally exciting Pinot Nero from a master hand. SUPERIORE.DE