Nose

Our Pinot Grigio pairs stimulating fruit - reminiscent of Williams pear, lychee and white melon - with the floral aromatic character of a freshly mown meadow.

Palate

With its finely balanced components – from aromas of black tea to exotic fruity nuances of melon and ripe grapefruit – this is a superbly full and at the same time mellow wine.

Growing Conditions

The year began with a dry mild winter, and the first heavy rains did not fall until March. Somewhat early but uniform budding of the vines set in at the beginning of April. May was warm and mostly very sunny, and the young shoots developed particularly well, with the first signs of flowering visible on the earliest sites by the middle of the month. A cold spell at the beginning of June and several days of rain significantly slowed shoot development and also delayed flowering on the late sites. The following months of July and August brought a good balance of precipitation and pleasant temperatures, with nighttime temperatures always remaining on the cool side.
On the early sites harvesting began in good weather on August 26. Towards the end of the month, however, the harvest was interrupted by heavy rainfall, and unstable weather at the beginning of September was a major challenge for many winegrowers. In some cases, it was necessary to bring in the harvest in two phases so as to ensure that only the fully ripe grapes were picked and the required grape maturity and quality could be achieved.
Overall, the 2020 vintage was challenging and called for strong nerves, but consistent yield control and patience during the harvesting finally led to a good result in terms of the quality of the wine.

Harvest

Yield: 63 hl/ha
Manual harvest and selection of the grapes.

Winemaking

Manual harvest and selection of the grapes; gentle pressing and clarification of the must; slow fermentation at a controlled temperature in stainless steel tanks, aging on the lees in steel tanks for 5-7 months.

Appearance

Color: intensive straw yellow

Food Pairing

Ideal with South Tyrolean hors d’oeuvres such as smoked bacon, cured meats like Bündnerfleisch or venison salami, and their typical Italian counterparts like Parma ham, dried tomatoes and olive paté; herb risotto, nettle gnocchi or beetroot dumplings; lightly truffled dishes; tender veal and fine grilled fish.