Dense nose of yellow fruit, gooseberry, elderflower and ripe redcurrant


Crisp acidity, smooth body and an elegant fullness

Growing Conditions

Sites: Selected vineyards in St. Michael and Eppan/Berg (450–600m)
Exposure: Southeast
Soil: Limestone gravel
Training System: Guyot


Mid of september; harvest and selection of grapes by hand


The majority (75%) is fermented in steel tanks, inside which the wine is aged on the lees until the end of April. The rest is partly fermented and aged in tonneau (20%) and partly in big wooden barrels (5%).



Food Pairing

An exquisite accompaniment to exclusive parties and special occasions, it pairs well with fried fish such as ocean perch, sole or char on pepper cream or with full-flavored vegetable risotto.