Wines of Trentino-Alto Adige

The production area of Pinot Grigio Musivum Vicinia is in the municipality of Mezzocorona. The area was first cultivated with vines in the 1950s. The soils therefore have a limited cultivation area and a rather superficial groundwater between 50 and 100 cm, and the soil type is silty. They have a sufficient supply of water even in periods of drought and good fertility, essential characteristics for Pinot Grigio, a rather weak variety. Furthermore, Vicinia is a very precocious area, as it leans against imposing rock walls which guarantee protection from cold winds in the late winter and early spring periods and have a warming effect during all the vegetative phases, reflecting the sun's heat. The production starts with a slightly delayed harvest to enhance the varietal characteristics and aromatic richness. The grapes are harvested manually in the early hours of the day to preserve their freshness thanks to the low temperature, with the selection of each individual bunch in the field; they are then transported to the cellar in perforated containers to guarantee the best fragrance and integrity of the bunches. In the Cellar the grapes are subjected to soft pressing to obtain a flower must which is followed by natural decanting. Fermentation takes place with selected yeasts at a controlled temperature of 18°C in special stainless steel tanks specially designed for Musivum . 50 %del volume completes the last third of the fermentation in the barrique cellar, in 50 hl second passage oak barrels, where it also remains for the refinement phase. The other half, on the other hand, completes the fermentation in steel, where it continues with the refinement phase on the lees. During the refinement, the fine lees consisting mainly of yeasts are put back into suspension every 15 days for the first 3 months and every 2 months thereafter , until the time of re-assembly of the two portions, i.e. the fraction partially fermented and aged in wood with the one fermented and aged in steel

This wine has the sun inside. It reflects it in its intense yellow color and in the aromas that smell of midsummer. It is the result of careful care in the countryside. For this wine we select only the best grapes from our vineyards in the mild and sunny areas of Lake Garda.

The Pinot Grigio variety has been cultivated for a long time in the Adige Valley, where it is also known under the name of Ruländer. The shape of the bunches and their "copper gray" color reveal its close relationship with the Pinot Noir from which it seems to derive. It prefers soils with moderate fertility both on the valley floor and on low hills. Pinot Grigio RISERVA comes from grapes grown in the vineyards of one of the most classic and suitable areas for this variety: called "Zablani", it is located north-east of the town of Mezzocorona and is characterized by well-drained alluvial soil, very similar to that of the adjacent classic area of Teroldego. The grapes are harvested by hand and delivered within a few hours to the cellar, where they are selected, immediately pressed and sent to the cold maceration and soft pressing stage. The alcoholic fermentation at a controlled temperature (16-18° C) can last between 12 and 15 days. More precisely, part of the Pinot Grigio is fermented in steel (40%) while the remaining 60% is fermented in barrique. After fermentation, the wine remains in barriques for 6-8 months, during which periodic "batonage" operations are performed (resuspension of the yeast deposits). Between the 10th and 11th month, the wine fermented in steel and the wine fermented in wood are assembled, thus obtaining a product with the typical notes of vanilla and ripeness, but also with the freshness and fragrance typical of Pinot Trentino grey.

The Chardonnay Riserva comes from a selection of the best vineyards grown on the slopes of the Trentino mountains between 250 and 500 m above sea level. The preferred soils are of alluvial and draining origin. The grapes are harvested well ripe and characterized by a golden yellow colour, an indication of high aromatic richness. The skilful blending of wines obtained from vineyards located at various altitudes and with different exposures results in a wine that is ripe and rich but also fresh and fragrant. The grapes are harvested in September, partly subjected to cold maceration to increase the extraction of aromas and subsequently subjected to soft pressing. The must is fermented with the addition of selected yeasts, half in steel and half in lightly toasted French oak. The wines mature for 8 months in wood and 4 months in steel. The part that ages in barrique also carries out the malolactic fermentation and repeated batonage (resuspension of the fermentation yeasts) is carried out. Finally, 3-4 months of aging in the bottle follow.

The Moscato Rosa vine is a very ancient vine, of probable Greek origins which, passing through Sicily, arrived in Trentino in the mid-nineteenth century. The name seems to derive more from the primary aroma of rose that characterizes this aromatic vine, than from the color of the berry, which is actually bluish-black. Moscato Rosa is very delicate to cultivate as it is subject to various problems in flowering and ripening which greatly reduce its production capacity. For all these reasons, as well as being noble, it is also a precious wine, also due to its great ability to accumulate large quantities of sugar. This wine is obtained from small vineyards located on the alluvial fan of the town of Pressano, north of Trento, at about 250-300 metres, facing south-southwest on clayey-limestone soils and in a well-ventilated area to avoid health problems and allow the grapes the achievement of a perfect level of aromatic and sugar ripening. The grapes are harvested by hand very late after a natural drying on the vine and, after destemming, are subjected to traditional vinification with the addition of selected yeasts at a temperature of 22-24°C for 6-8 days. Then with the use of cold (5°C), the fermentation process is naturally blocked with the consequent maintenance of the desired residual sugar. It then continues with the collection of only flower wine without pressing of the pomace. This is followed by conservation in steel for a few months, always at a low temperature to preserve the aromas of this elegant wine

This wine comes from a perfect marriage between the two most important and renowned red grape varieties of Trentino: Teroldego (50%) and Lagrein (50%). Teroldego found its cradle in Piana Rotaliana which, due to its geological and climatic uniqueness, gives the "prince of Trentino" all the essential characteristics to obtain a wine with ripe fruitiness and powerful structure. Lagrein found its way along the hills above the Adige river where, benefiting from rockier and well-draining soils, it expresses itself with a fragrant aromatic profile and a delicate body that tames the tannic vehemence of Teroldego. The historical form of cultivation of these two Trentino vines called "pergola", in its "simple" form for the Lagrein and in the "double" form for the Teroldego, favors excellent exposure of the bunches to the sun guaranteeing excellent ripening without risk of burns of the grapes. The Teroldego grapes are vinified according to the classic red winemaking technique, at a temperature of 26°C for 12-13 days with the addition of selected yeasts. The Lagrein grapes are instead fermented at a temperature of 24°C for 8 days with the addition of selected yeasts. Then half aliquot of the two wines ages for 6 months in French oak barriques with a 3-year seasoning and light toasting, in order to respect their rich fruitiness. Another 12 months of aging between steel and bottle are then required.

The Chardonnay Riserva comes from a selection of the best vineyards grown on the slopes of the Trentino mountains between 250 and 500 m above sea level. The preferred soils are of alluvial and draining origin. The grapes are harvested well ripe and characterized by a golden yellow colour, an indication of high aromatic richness. The skilful blending of wines obtained from vineyards located at various altitudes and with different exposures results in a wine that is ripe and rich but also fresh and fragrant. The grapes are harvested in September, partly subjected to cold maceration to increase the extraction of aromas and subsequently subjected to soft pressing. The must is fermented with the addition of selected yeasts, half in steel and half in lightly toasted French oak. The wines mature for 8 months in wood and 4 months in steel. The part that ages in barrique also carries out the malolactic fermentation and repeated batonage (resuspension of the fermentation yeasts) is carried out. Finally, 3-4 months of aging in the bottle follow.

Autochthonous vine of Trentino Alto Adige, it has been cultivated in the Dolomite mountains since the fifteenth century where it has adapted perfectly. Over the centuries this vine has given rise to two different biotypes due to the different shape and size of the bunch: short bunch Lagrein and long bunch Lagrein. From the selection of the best short-cluster Lagrein vineyards grown along the Adige river valley, we produce this rich and powerful red. The Lagrein vineyards are grown on the hills at an altitude of 200-400m along the Adige river valley using only simple pergolas: this guarantees excellent exposure of the bunches to the sun, guaranteeing excellent aromatic and polyphenolic ripening without the risk of burning the grapes. When the grapes reach perfect ripeness, they are harvested and selected by hand around the second week of October. The grapes are vinified according to the classic red winemaking technique, at a temperature of 26°C for 12-13 days with the addition of selected yeasts. Maturation in wood follows for 10 months in French oak barriques with 3-year aging and light toasting. Finally, another 12 months of aging between steel and bottle are required.

This Müller Thurgau Superiore comes from the tenacity of our winemakers in the Val di Cembra. The selected vineyards are located on the steep slopes of Giovo, between 650 and 750 m and well exposed to the southwest. The soils of calcareous origin give an elegant minerality well integrated with the floral scents of the grapes and the aromas generated by the yeast during the fermentation and the 6-month refinement. The grapes are harvested in late September, subjected to cold maceration for 5-8 hours and then pressed. The must, after natural cold decantation, is fermented at a low temperature. Once fermentation is complete, the wine spends the autumn and winter on its lees until it is bottled.

The Teroldego vine is a native variety of Trentino and finds its ideal development environment in the Piana Rotaliana. The word "Teroldego" seems to derive from "Tiroler Gold" (gold of Tyrol), the name by which this wine was indicated at the Court of Vienna during the Austro-Hungarian empire; from this denomination “Tiroldico” would later derive and later, Teroldego. Among the Trentino red wines it is the most renowned, so much so that it is defined as the "prince wine of Trentino". The Riserva di Teroldego is produced only in great vintages from carefully selected grapes by hand in the most suitable areas of the Piana Rotaliana: "Fron", "Rauti", "Camorzi" and "Sottodossi". The grapes are pressed with separation of the stems. The seeds are partially removed, followed by maceration on the skins with frequent pumping over and fermentation at a controlled temperature of around 25°C for 12-13 days. Minimum 24 months of maturation, of which 12 in precious oak wood (Allier and Troncais) followed by refinement in the bottle.

Autochthonous vine of Trentino Alto Adige, it has been cultivated in the Dolomite mountains since the fifteenth century where it has adapted perfectly. Over the centuries this vine has given rise to two different biotypes due to the different shape and size of the bunch: short bunch Lagrein and long bunch Lagrein. From the selection of the best short-cluster Lagrein vineyards grown along the Adige river valley, we produce this rich and powerful red. The Lagrein vineyards are grown on the hills at an altitude of 200-400m along the Adige river valley using only simple pergolas: this guarantees excellent exposure of the bunches to the sun, guaranteeing excellent aromatic and polyphenolic ripening without the risk of burning the grapes. When the grapes reach perfect ripeness, they are harvested and selected by hand around the second week of October. The grapes are vinified according to the classic red winemaking technique, at a temperature of 26°C for 12-13 days with the addition of selected yeasts. Maturation in wood follows for 10 months in French oak barriques with 3-year aging and light toasting. Finally, another 12 months of aging between steel and bottle are required.

A typical vine of Trentino Alto Adige, it is cultivated by the Mezzacorona members in the Piana Rotaliana area where it best expresses its extraordinary potential, strong identity and marked personality. Traditional vinification with crushing with separation of the stems, maceration on the skins with frequent pumping over and fermentation at a controlled temperature (25-26°C). Maturation for 6-8 months in oak barrels).

Produced only with grapes from its own vineyards in the medium-high hills of the Cembra Valley. It comes from the vine of the same name obtained in 1882 by the researcher Hermann Müller in the Swiss town of Thurgau from the cross between the Rhine Riesling and Chasselas varieties. The vinification is traditional with brief contact on the skins to ensure maximum conservation and the transmission to the wine of the varietal aromas characteristic of the grape. Subsequent fermentation at controlled temperature (18-20°C).

Autochthonous vine, cultivated by Mezzacorona members exclusively in Piana Rotaliana, located at the confluence of the Noce stream with the Adige. Red of great value, it reaches the organoleptic qualities that have led it to be called the "prince wine of Trentino". Pressing with separation of stalks. Maceration on the skins with frequent pumping over (5-7 days) and fermentation at controlled temperature (25-27°C). Maturation in oak barrels.

This black grape variety has become famous for its unmistakable "softness". Produced only with grapes from its own vineyards in the most suitable areas of Trentino north of Lake Garda. Elegant wine, with great personality and pleasant notes of wild berries. Traditional "red" vinification with maceration on the skins (6-7 days), fermentation at controlled temperature (26-28°C) and short aging in wood for 6-8 months.

A vine originally from Carinthia, cultivated since the 11th century, in Trentino it has found particular diffusion in the suitable areas of Vallagarina. Celebrated in Mozart's "Don Giovanni" for its excellent qualities, it is a particularly pleasant wine for its "fruitfulness" and elegance. Classic "red" vinification with maceration and fermentation on the skins at a controlled temperature (24-26°C).

The name Pinot derives from the shape of the bunch, compact and tight, reminiscent of a pine cone. It prefers temperate climates and has found favorable soil in Trentino, in the hilly areas of Faedo and Pressano. Traditional "red" vinification with maceration on the skins for 4-5 days, fermentation at controlled temperature (25°C) and aging in wood for 6-8 months.

Sauvignon Blanc is the white berried variety to which we owe some of the most popular dry white wines in the world. On the medium hills that accompany the course of the Adige river, characterized by strong temperature variations, this variety has found a particularly favorable microclimate providing a wine with distinctive aromatic notes. Traditional vinification with brief contact on the skins to ensure maximum conservation and transmission to the wine of the varietal aromas characteristic of the grape. Fermentation at controlled temperature (16-18°C).

Selection of 3 indigenous Trentino wines in an elegant wooden case.