Subtle floral scent,
bright pale yellow, slightly cloudy. The combination of acidity and tannins creates fullness and an elegant character which excites to open another bottle.
VARIETY: 100% Pinot blanc, planted by Rudolf Niedermayr. Very typical and widespread in our area. He chose the Casarsa System (high-stem vine training). At 'Hof Gandberg', the knaggy vines have become the only ones that aren’t fungus resistant.
POSITION AND SOIL: Vines grown at 520 meters above sea level in Eppan Berg, in the mountainous region of South Tyrol, North Italy. Loamy and calcareous soil with high contents of white Dolomite rock.
HARVEST: Handpicked in several harvest cycles from 21st of September to 4th of October 2014. Every pinot blanc grape is cut in half even before the fruit begins to ripen. So the remaining berries grow better and in a more concentrated fashion.
CELLAR: Partly steam and skin contact for 20 hours, partly fermented with the skin. Spontaneous fermentation, initiated by vineyard-own yeast. Ripening process in steel- and in oak barrels, 34 months on the yeast. Not fined or filtered, bottled in August 2017.
Alcohol: 13 % vol.
Total acidity: 5.4 g/l
Sugar residues: 1.1 g/l
Quantity of Bottles: 2,000