Cantina Andrian

Professor Hermann Müller's legendary cross between Riesling and Madeleine Royal finds its alpine perfection on Andrian's calcareous dolomite soils between 500 and 700 metres. The east-facing slopes provide the temperature-sensitive grapes with morning freshness. Temperature-controlled fermentation in stainless steel, followed by six months of ageing on the lees, provides additional texture.

Andrian's Burgundian classic finds its South Alpine expression at altitudes of between 300 and 500 metres on calcareous loam-dolomite soils. These lower-lying vineyards offer the Pinot Bianco ideal ripening conditions: early morning sun combined with sufficient coolness for the thin-skinned, pressure-sensitive berries. Temperature-controlled fermentation in stainless steel and six months' ageing on the fine lees give Finado its characteristic texture and complexity.

On the well-aerated limestone-porphyry soils at altitudes of between 260 and 380 metres, the world's most widely grown white grape variety thrives to southern Alpine perfection. These mid-altitude vineyards around Andrian offer Chardonnay the ideal microclimate: Mediterranean warmth combined with cool nights, ensuring optimal aroma development. The grapes are hand-selected, fermented at a controlled temperature in stainless steel and aged on the fine lees for six months, which gives Somereto its characteristic creaminess and texture.

South Tyrol's "regional red" par excellence thrives between 260 and 500 metres on calcareous clay-dolomite soils to authentic perfection. The autochthonous Vernatsch, mentioned in documents as early as 1370 as Vernatschia, has embodied the soul of South Tyrolean wine culture for centuries. The single-varietal Schiava is fermented at a controlled temperature in stainless steel and refined for six months in large wooden barrels, a vinification process that skilfully combines tradition and modernity and gives Bocado its characteristic structure.

South Tyrol's most widespread white wine develops its classic elegance on calcareous clay-dolomite soils between 260 and 380 metres. These medium altitudes offer optimal conditions for this classic grape variety: Alpine freshness with sufficient Mediterranean warmth for the reddish-grey berries. As a white mutation of Pinot Noir, Pinot Grigio shows its southern Alpine facet here: controlled fermentation in stainless steel, followed by six months of ageing on the lees for additional texture and complexity.

The "Kretzer" is South Tyrol's most traditional rosé. It is produced on calcareous loam soils at altitudes of between 260 and 380 metres from the quintessential indigenous "Königsrebe" grape variety. The name "Kretzer" derives from medieval winemaking practices – the "Kretze", a woven wicker basket, was once used to separate the must from the grape skins. This historic rosé wine tradition is continued today using state-of-the-art winery technology: the Lagrein grapes undergo traditional rosé vinification at a controlled temperature in stainless steel tanks, with brief skin contact giving the wine its characteristic salmon-pink colour.

South Tyrol's autochthonous king grape variety finds its ancestral terroir on the permeable gravel and crushed stone soils of the Bolzano valley floor at 250 metres. Here, where "Lagrinum" was first mentioned in a document as early as 1379, Lagrein thrives in its heartland – the warm, sun-drenched vineyards around Gries with their extreme day-night temperature fluctuations. The traditional mash fermentation in stainless steel with controlled fermentation and gentle mash movement, followed by malolactic fermentation and six months of ageing in large oak barrels, gives Rubeno its characteristic structure and elegance.

The classic grape variety from the Loire finds its southern alpine perfection on the calcareous clay soils between 300 and 500 metres. These medium altitudes offer ideal conditions for Sauvignon Blanc: The alpine microclimate with cool nights and warm days preserves the typical varietal flavour and lively acidity. Pale straw yellow in colour with greenish reflections. The intense bouquet reveals the variety of aromas typical of the variety: elderflower harmonises with ripe gooseberries, tropical nuances of passion fruit and kiwi blend with subtle herbal notes. On the palate, the Sauvignon Blanc is gentle yet structured with perfectly balanced acidity. The six-month yeast ageing gives it a silky texture and additional depth and length. Appealing, very crisp final. SUPERIORE.DE

On the south-facing slopes between 260 and 380 metres above the Adige Valley, South Tyrol's most aromatic white wine unfolds its full seductive power. The unique terroir of Andriano – reddish-loamy limestone soils interspersed with angular dolomite rock – gives Movado its characteristic mineral base. Here, where the continental climate meets Mediterranean influences, the reddish-grey berries of the famous Traminer grape ripen to aromatic perfection. Fermentation takes place at a controlled temperature in stainless steel, followed by six months of refinement on the fine lees, which gives Movado its characteristic texture and complexity.

South Tyrol's now second most important red grape variety finds its perfect stage on the sun-drenched slopes of Andriano between 300 and 450 metres above sea level. Here, where calcareous clay soils meet dolomite rock, the Burgundian aristocrat unfolds its full alpine finesse. The unique microclimate of this altitude gives the thin-skinned berries their characteristic elegance and aromatic depth. The hand-picked grapes are gently destemmed and fermented at a controlled temperature to preserve the delicate flavours. A six-month refinement in stainless steel tanks on the fine lees gives this Pinot Nero additional texture and complexity.

Andrian is a village of pioneering decisions: it was here that winegrowers founded South Tyrol's first wine-growers' co-operative in 1893, and it is here that the sun sets early. In the late afternoon, it disappears behind the Gantkofel; in the evening, cool downdrafts sweep across the slopes, and the Sauvignon Blanc grows at altitudes of between 300 and 380 metres on loamy limestone soil with angular, white dolomite. Since 2008, the winery has been partnered with Cantina Terlan on the opposite side of the valley; a shared winemaking team oversees both, yet the estate emphasises how different the wines turn out: it attributes this to the limestone and the climate. Yields remain low, and to this day everything is harvested by hand. Fermentation takes place under temperature control in stainless steel, after which the wine is left on the lees, predominantly in steel and, to a small extent, in wood.

Juvelo is Andrian's crowning glory. A wine that only comes into being when nature plays its part. December in South Tyrol – whilst others have long since brought in their harvest, a few Gewürztraminer vines here are still waiting for the perfect moment. The grapes remain on the vine until they show clear signs of noble rot. Botrytis cinerea, the "noble rot", perforates the skin of the berries and allows the water to evaporate. What remains is pure concentration. The harvest are harvest by hand, selected berry by berry. There's no rush. The grapes are gently pressed, then fermentation begins in small oak barrels. This is followed by 11 months' ageing in barriques – the time this wine needs to develop its complexity.

Doran is no accident. This wine demonstrates what happens when French Chardonnay clones meet South Tyrolean limestone soils. The Andrian Winery takes exactly the time this Riserva needs: twelve months in tonneaux, 30% of which are new French oak barrels. This is the Burgundian school in its purest form. The grapes come from the highest vineyards around Andrian, at altitudes of between 350 and 450 metres. There, the calcareous loam soil is interspersed with white dolomite rock. The microclimate makes all the difference: cooler temperatures than elsewhere, a longer ripening period, and higher acidity. Perfect for a Chardonnay with ambition. Cellar master Rudi Kofler opts for full fermentation in wood. Regular bâtonnage ensures that the oak integrates elegantly, without ever becoming overpowering. Following malolactic fermentation, the wine matures for a further three months in stainless steel – to achieve the final balance between opulence and freshness.

The Wolfstor – a name that commands respect. Andrian's flagship wine was one of South Tyrol's very first premium Lagrein wines. A true veteran of South Tyrolean quality winegrowing, one might say. Since its early days, the winery has been producing this Riserva from grapes grown in Gries near Bolzano, the traditional home of Lagrein. Gries is different. Here in the Bolzano region, the vines grow on warm, alluvial porphyry soils. The microclimate is warmer than elsewhere, the soils more well-drained, with more gravel and less clay. Perfect for Lagrein, which needs warmth and sunshine. The old vines yield concentrated grapes: low yields, maximum extraction. Vinification follows traditional methods. Fermentation takes place in stainless steel, followed by eighteen months in French barriques. Malolactic fermentation takes place entirely in the wood, which makes the tannins silky and rounded.

Around 280 million years ago, the Bolzano quartz porphyry was formed by volcanic heat. Subsequent geological movements mixed it with the dolomite and limestone of the Mendel Ridge, and near Andrian, this has formed a conical hill of reddish, limestone-rich loam containing angular, white dolomite boulders. The soil is loose, well-aerated and neutral in pH; it maintains a balance of water, and the vines have deep roots. Pinot Noir is grown there at an altitude of 470 metres. Its grapes come from late-harvested vines and are harvested by hand, yielding 40 hectolitres per hectare, before being taken to the cellar. Fermentation takes place on the must in stainless steel tanks, under controlled conditions with gentle stirring of the must. Barriques are used for malolactic fermentation and ageing, as the estate deliberately ages its selection wines with more oak than its classic wines.

Anrar is the answer to a simple question: what happens when South Tyrol's second most important red grape variety is aged in wood? Whilst the classic Pinot Nero retains its freshness in stainless steel, Anrar takes a different approach. Around 12 months in French barriques for malolactic fermentation and further ageing. No overpowering oak, but rather elegant integration. That's what makes the difference. But that's not all: the grapes come from the finest Pinot Nero vineyards around Andrian. Altitudes between 350 and 450 metres, where the calcareous loam soils are interspersed with dolomite rock. The cooler microclimate ensures slow ripening, higher acidity and finer tannins. Perfect for a Pinot Nero with Burgundian aspirations.

Gant is synonymous with excellence. For years, this Merlot Riserva has been Andrian's flagship wine. A wine that demonstrates what this international grape variety is capable of at South Tyrolean altitudes. Whilst Merlot often becomes too opulent elsewhere, here, between 250 and 300 metres above the Adige Valley, it reveals its elegant side. The vineyard sites are perfectly chosen: medium-textured, sandy loam soil ensures good drainage and prevents the Merlot from becoming too rich. The cooler microclimate slows down ripening, preserves the acidity and ensures finer tannins. This is exactly what this grape variety needs to develop character rather than just power. The vinification follows classic methods: fermentation of the must in stainless steel tanks with gentle agitation of the must. After alcoholic fermentation, the wine is transferred to barriques for malolactic fermentation and further ageing. The oak integrates elegantly, providing structure without being overpowering. Time and patience are two of the secrets behind the Gant.

Merlot is a newcomer to South Tyrol, but one that has settled in well. It grows here at altitudes of 250 to 300 metres in medium-textured, sandy loam and enjoys a climate with a fair range of temperatures: The estate records 40.7 degrees in August 2003 as the highest temperature, minus 13 degrees as a rare low, with an annual average of 12.2 degrees and 550 to 650 millimetres of rainfall. The vineyard is sheltered from the wind; only a light northerly breeze sweeps through the vines in spring and summer. The yield is 45 hectolitres per hectare, and during the harvest – which is still carried out exclusively by hand – it is the winemaker who decides which grapes go into this wine. The must ferments in stainless-steel tanks, where it is monitored and gently stirred; malolactic fermentation and ageing then take place in barriques. This is nothing new in Andrian: Lagrein was already one of the first wines to be aged in barriques there.

Andrius. Here, where in 1893 courageous winegrowers laid the first foundations of South Tyrolean cooperative history, a Sauvignon Blanc of rare power and elegance is still produced today. The vines thrive on the limestone-rich slopes between 260 and 380 metres, where dolomite and Andrian porphyry shape the terroir like two old friends who complement one another. It is the Mediterranean climate that reveals its cooler side up here. At night, temperatures drop and the vines breathe a sigh of relief. By day, the South Tyrolean sun warms the stony soils – an interplay that lends the Sauvignon Bianco that special tension which defines great wines. In the hands of cellar master Rudi Kofler, selected grapes from the oldest vineyards are transformed into a wine of remarkable depth. Six months on the fine lees. Eighty% in stainless steel for freshness, twenty% in large wooden casks for structure.

Sauvignon Andrius matures on the lees for six months and is a lively, well-structured white wine with great varietal typicity. Ripe peaches, dried apricots, juicy honeydew melon, candied almonds, flowers and a hint of mint and white pepper combine with the elegant style to create a remarkable overall picture. Great class! SUPERIORE.DE

The grapes for this top Chardonnay come from clayey limestone soils interspersed with angular white dolomite rock. Intense straw yellow in colour with greenish reflections. The aroma is complex, characterised by exotic fruit, white pepper and a delicate spicy note. Voluminous, enveloping and engaging on the palate, with a powerful structure and a juicy, very harmonious acidity. The final is almost endless, a very great Chardonnay from South Tyrol. SUPERIORE.DE

Tor di Lupo, the Wolf's Gate – a name that commands respect. Andrian's flagship wine was one of South Tyrol's very first premium Lagrein wines. A true veteran of South Tyrolean quality winegrowing, one might say. Since its early days, the winery has been producing this Riserva from grapes grown in Gries near Bolzano, the traditional home of Lagrein.