Wines of Trentino-Alto Adige

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.