Castel Firmian

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.

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.

This wine comes from the selection of Pinot Grigio vineyards located at the foot of the hills of the Adige valley where the soil rich in silt and dolomitic rock favors an excellent aromatic ripening of the grapes and the maintenance of a correct level of acidity and freshness.

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).

Typical Central European vine, it has spread in Trentino expressing its characteristic aroma. Thanks to the care of the Mezzacorona members and the alpine climate, it best expresses the strong charge of fragrances, sapidity and balance. 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 and fermentation at low temperatures (16-18°C).

Produced only with grapes from its own vineyards along the Adige Valley, at the foot of the Dolomites. It has compact bunches with very sweet gray-blue berries. It stands out for its characteristics of balance, finesse and elegance. The vinification is traditional with brief cold contact on the skins to increase the structure and richness of the wine and subsequent fermentation at a controlled temperature (18-20°C).

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).

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 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.

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 stalks. 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.

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.

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.