in the Oltradige region at approx. 450 to 550 m above sea level, in well-ventilated vineyards. The diverse combination of production soils, from clay to limestone and gravelly, give the wine a unique character.
On the Monte di Mezzo, not far from Bolzano and Lake Kaltern in Cornaiano, formerly called Girlan, stands the Girlan winery. It was founded in 1923 by 23 winegrowers and today has as many as 200 members spread over a vineyard growing area of 220 hectares, in the best production areas of Oltradige and Bassa Atesina at altitudes ranging from 450 to 500 meters between San Michele and the Plain of'Adige . 1980 the Girlan Winery increasingly focused on the Pinot Noir grape variety and first launched the Trattmannhof Mazon Pinot Noir. In '75 pioneer Hartmuth Spitaler recognizes the unique potential of the Gschleier subzone and produces a Vernatsch exclusively from this subzone for the first time. In addition, a close collaboration is established with the'artist Paul Flora regarding label design. Girlan's philosophy is on the one hand to revalue the ancient South Tyrolean grape varieties (Vernatsch, Pinot Blanc and Pinot Noir) and on the other hand to create wines with character from international grape varieties (Chardonnay and Sauvignon), while still tying them to the terroir. All this while respecting the times dictated by nature, with sustainable farmingThe wines are among the most awarded in the region and available in more than 30 states.
Description
For this wine, the Girlan Winery uses the best grapes of the Pinot Bianco variety, which are grown in the Oltradige region at about 450 to 550 meters above sea level in well-ventilated vineyards. The diverse combination of production soils, from clay to limestone and gravelly, give the wine a unique character. It is a wine that best expresses the varietal character of the grape variety, with classic floral and fruity notes are complemented by evolutionary sensations of great finesse thanks also to the partial aging in wood that contributes to the enrichment of the wine.
Organoleptic characteristics:
Intense straw yellow color
Lively fruity notes of crisp green apple, floral of bergamot with citrus echoes pervade the nose
On the sip bursts its acid shoulder and at the same time subtle savoriness.
After soft whole cluster crushing, sfecciatura by natural sedimentation of the must takes place. The 50% of the must is fermented at controlled temperature in stainless steel vats, and the 50% is fermented in large oak barrels (50 hl.). After alcoholic fermentation for the part in wood, malolactic fermentation takes place.
Acknowledgements
2021 James Suckling 92/100
2021 91/100
2021 Red Prawn
