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Gruner Veltiner Alto Adige Valle Isarco Doc 2020

Excellent in combination with smoked products such as bacon, but also baked fish, pasta dishes

€18.50

In stock

Features

Manufacturer:

Name:

Region: 

Varietal:

Vintage:

Terrain:

Alcohol content: 

Bottle format: 

Serving Temperature: 

Winery

Manni Nössing, an idealistic and headstrong winemaker, grew up in a family that owned a farm named "Hoandlhof." Located on a hill overlooking the city of Brixen magnificently, it originally sustained itself by raising cattle. In 1999 the vineyard was planted. Although wine cooperatives and large wineries had a long tradition in the Eisack Valley, Manni Nössing decided to vinify his grapes independently, aiming early on to bring out origin and character from his bottles, as well as an independent style and a distinct identity. He was soon dubbed "the rebel." In 2003 he launched his first Kerner on the market, which immediately won the Tre Bicchieri award from Italy's leading wine guide. Since then, the success has never stopped. On an area of six hectares, he now produces Sylvaner, Riesling, Veltliner, Müller Thurgau and an excellent Kerner, which for years has earned him the nickname "Mr. Kerner" in Italy and abroad.

Description

Manni Nössing expresses the full potential of the terroir and varietal in this bottle, telling the story with captivating personality and passion for these places, characterized by very elegant taste-olfactory sensations. Green Veltliner repopulated the vineyards in 1990, completely supplanting its predecessor with the current 27 hectares. With this variety, the Eisack Valley boasts an element of differentiation in Italy. The warmest areas of the valley, between 500 and 600 m, are the most suitable for this grape variety.

Organoleptic characteristics: 

Straw yellow color with greenish nuances The nose opens with delicate fruity, medlar and and white peach hints followed by mineral tones The sip is rich with great cleanliness and freshness.

Storage time: 

2-4 years old

Vinification 

It ferments part in steel tanks, part in 30 hl acacia barrels, at a controlled temperature of 16-18 C°. Maturation includes a stay on the lees until the end of February, to further enhance aging.

Acknowledgements 

From the same manufacturer:

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