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Penon
450 - 700 M
The spectacularly located district of Penon, with altitudes ranging between 450 and 700 meters, is characterized by cooling nighttime katabatic winds. The slopes face the east. This causes substantial ...
The hamlet of Hofstatt lies above the village of Kurtatsch. Cooling fall winds in the evening provide for great temperature swings between day and night and create an ideal, breezy microclimate. The ...
This picturesque high plateau crowning the dolomite cliffs above Kurtatsch is among the highest winegrowing locations in Alto Adige. Its elevation and the southeast facing vineyards result in some of ...
The Brenntal location north of the village of Kurtatsch belongs among the warmest locations (up to 40°C/104°F) in Alto Adige. The vines on these steep slopes with its intensive sunshine grow ...
Kofl, in the Alpine area of German-speakers, means "mountain knoll". The proximity of these steep slopes to the westerly mountain range guarantees an early sunset. The evening fall winds provide for ...
The Mazon location is one of the best-known Pinot noir locations in Italy and occupies a plateau across the valley from Kurtatsch. Here, our demanding Pinot noir vines grow on sandy, loamy ...
Not far from the Mazon vineyards is our second Pinot noir location, somewhat higher in altitude. While the soil characteristics of the two locations are similar, the location of Glen has somewhat ...
The unique geological and geographical conditions in the hamlet of Penon at 600 m a.s.
l. give occasion to the production of an incomparable sparkling wine with distinctive terroir characteristics. In 2014, the first "600" vintage was produced. The hand-picked Chardonnay grapes stem only from old vines. After bottle fermentation, the sparkling wine matures for 55 months on the lees. In the glass: stable and fine perlage. Fruity nuances of white peach and yellow exotic fruits, some quince, spiced bread and brioche. Creamy and yet taut texture, mineral and salty in the finish. 600 BLANC DE BLANCS: the uncompromising one.
Gentle pressing (55% yield), fermentation 80% in stainless steel, 20% in old barriques followed by ageing on the fine lees and batonnage, second fermentation in the bottle for 55 months
550-650 m a.sl., east, slope
