Our Wines
Baronesse 2023
Vigneti delle Dolomiti IGT
Grape varieties:
Chardonnay, Pinot Blanc, Petit Manseng
Age of the vines:
Between 18 and 33 years
Vineyard:
Chardonnay from the “Mila” vineyard in Kurtatsch at 250 m above sea level, Pinot Blanc from the steep “Sulzhof” vineyard in Penon at 600 m and Petit Manseng from the steep “Auhof” vineyard in Entiklar at 260 m above sea level.
Soil:
High proportion of calcareous gravel with pockets of loamy sand
Yield and training system:
55 hl/ha; Guyot training
Vinification:
The grapes were harvested on 5 September (Chardonnay), 28 September (Pinot Blanc) and 11 October (Petit Manseng). Fermentation and maturation took place in oak casks, partly in barriques.
Analytical data:
Alcohol: 13.6% vol.
Residual sugar: 0.6 g/l
Total acidity: 5.4 g/l
Wine fact sheet:
2023
PINOT BLANC 2024
Alto Adige DOC
Grape varieties:
100% Pinot Blanc
Age of the vines:
Between 22 and 34 years
Vineyard:
Steep “Sulzhof” vineyard in Penon at 600 m above sea level.
Soil:
Calcareous gravelly soil with a proportion of clay
Yield and training system:
55 hl/ha; Guyot training
Vinification:
Harvest took place on 23 September. Fermentation and maturation took place in large acacia-wood casks on the full lees, with weekly bâtonnage for eight months.
Analytical data:
Alcohol: 13.1% vol.
Residual sugar: 0.3 g/l
Total acidity: 5.9 g/l
Wine fact sheet:
2024
SAUVIGNON 2024
Alto Adige DOC
Grape varieties:
100% Sauvignon Blanc
Age of the vines:
Between 13 and 35 years
Vineyard:
Hillside “Sulzhof” vineyard in Penon at 600 m above sea level and “Rain” vineyard in Kurtatsch at 350 m above sea level.
Soil:
Calcareous gravelly soil with a proportion of clay
Yield and training system:
55 hl/ha; Guyot training
Vinification:
The grapes were harvested on 10 September at the Rain vineyard and on 5 October at Sulzhof. Fermentation and maturation took place in acacia-wood casks on the full lees, with weekly bâtonnage for eight months.
Analytical data:
Alcohol: 13.7% vol.
Residual sugar: 0.4 g/l
Total acidity: 5.5 g/l
Wine fact sheet:
2024
MANZONI BIANCO 2023
Vigneti delle Dolomiti IGT
Grape varieties:
100% Manzoni Bianco
Age of the vines:
17 years
Vineyard:
Hillside “Auhof” vineyard in Entiklar at 250 m above sea level.
Soil:
Moraine deposits and late-glacial slope debris, predominantly dolomite rock and various mineral-bearing rocks originating from the Adige Glacier catchment area
Yield and training system:
50 hl/ha; Guyot training
Vinification:
Harvest took place on 11 September. Fermentation and maturation took place in stainless-steel tanks on the full lees, with weekly bâtonnage for eight months.
Analytical data:
Alcohol: 13.4% vol.
Residual sugar: 0.3 g/l
Total acidity: 5.8 g/l
Wine fact sheet:
2023
GEWÜRZTRAMINER 2024
Alto Adige DOC
Grape varieties:
100% Gewürztraminer
Age of the vines:
30 years
Vineyard:
Steep “Drummen” vineyard in Kurtatsch at 350 m above sea level.
Soil:
High clay content resulting from the weathering and erosion of calcareous marl layers
Yield and training system:
42 hl/ha; Guyot training
Vinification:
Harvest took place on 9 October. Fermentation and maturation took place in large acacia-wood casks, with bâtonnage once a week.
Analytical data:
Alcohol: 13.6% vol.
Residual sugar: 3.0 g/l
Total acidity: 5.0 g/l
Wine fact sheet:
2024
Vernatsch 2025
Alto Adige DOC
Grape varieties:
The predominant variety is Großvernatsch, accompanied by traditional old variants found in the mixed Vernatsch plantings.
Age of the vines:
50 years
Vineyard:
Hillside “Nockerisch” vineyard in Kurtatsch at 340 m above sea level.
Soil:
High proportion of calcareous gravel with pockets of loamy sand
Yield and training system:
75 hl/ha; single pergola training
Vinification:
Harvest took place on 12 September. Fermentation took place in stainless-steel tanks, followed by malolactic fermentation and maturation in large oak casks.
Analytical data:
Alcohol: 12.7% vol.
Residual sugar: 0.3 g/l
Total acidity: 4.2 g/l
Wine fact sheet:
2025
Nockerisch 2023
Alto Adige Vernatsch DOC
Grape varieties:
A selection of several Vernatsch clones, alongside traditional old variants found in the mixed Vernatsch plantings.
Age of the vines:
48 years
Vineyard:
Hillside “Nockerisch” vineyard in Kurtatsch at 340 m above sea level.
Soil:
High proportion of calcareous gravel with pockets of loamy sand
Yield and training system:
65 hl/ha; single pergola training
Vinification:
Harvest took place on 27 September. Fermentation took place in stainless-steel tanks, followed by malolactic fermentation and maturation in large oak casks.
Analytical data:
Alcohol: 12.8% vol.
Residual sugar: 0.3 g/l
Total acidity: 4.2 g/l
Wine fact sheet:
2023
Cuvée STAFFELFELD 2023
Alto Adige Cabernet-Merlot DOC
Grape varieties:
Cabernet Sauvignon, Cabernet Franc and Merlot
Age of the vines:
Between 15 and 36 years
Vineyard:
Steep “Auhof” vineyard in Entiklar at 260 m above sea level.
Soil:
Moraine deposits and late-glacial slope debris, predominantly dolomite rock and various mineral-bearing rocks originating from the Adige Glacier catchment area
Yield and training system:
42 hl/ha; Guyot training and spur-pruned cordon
Vinification:
The grapes were harvested on 5 October (Merlot), 12 October (Cabernet Franc) and 17 October (Cabernet Sauvignon). Fermentation took place in stainless-steel tanks, followed by malolactic fermentation and maturation in barriques for 12 months.
Analytical data:
Alcohol: 14.5% vol.
Residual sugar: 0.4 g/l
Total acidity: 4.6 g/l
Wine fact sheet:
2023
AUHOF 2022
Alto Adige Cabernet-Merlot DOC
Grape varieties:
Cabernet Sauvignon, Cabernet Franc and Merlot
Age of the vines:
Between 32 and 38 years
Vineyard:
Steep “Auhof” vineyard in Entiklar at 260 m above sea level.
Soil:
Moraine deposits and late-glacial slope debris, predominantly dolomite rock and various mineral-bearing rocks originating from the Adige Glacier catchment area
Yield and training system:
42 hl/ha; Guyot training and spur-pruned cordon
Vinification:
The grapes were harvested on 24 September (Merlot), 11 October (Cabernet Franc) and 17 October (Cabernet Sauvignon). Fermentation took place in wooden vats and stainless-steel tanks, followed by malolactic fermentation and maturation in barriques for 12 months.
Analytical data:
Alcohol: 14.9% vol.
Residual sugar: 0.4 g/l
Total acidity: 4.7 g/l
Wine fact sheet:
2022
PETIT MANSENG 2023
Vigneti delle Dolomiti IGT
Grape varieties:
100% Petit Manseng
Age of the vines:
Between 15 and 29 years
Vineyard:
Steep “Auhof” vineyard in Entiklar at 260 m above sea level.
Soil:
Moraine deposits and late-glacial slope debris, predominantly dolomite rock and various mineral-bearing rocks originating from the Adige Glacier catchment area
Yield and training system:
45 hl/ha; Guyot training
Vinification:
Harvest took place on 23 October. Fermentation and maturation took place in large wooden casks on the lees for 12 months.
Analytical data:
Alcohol: 16.6% vol.
Residual sugar: 6.0 g/l
Total acidity: 6.5 g/l
Wine fact sheet:
2023
PETIT ORANGE 2019
Vigneti delle Dolomiti IGT
Grape varieties:
100% Petit Manseng
Age of the vines:
Between 11 and 25 years
Vineyard:
Steep “Auhof” vineyard in Entiklar at 260 m above sea level.
Soil:
Moraine deposits and late-glacial slope debris, predominantly dolomite rock and various mineral-bearing rocks originating from the Adige Glacier catchment area
Yield and training system:
45 hl/ha; Guyot training
Vinification:
Harvest took place on 2 November. Fermentation on the skins took place in stainless-steel tanks, followed by maturation in clay amphorae.
Analytical data:
Alcohol: 16.3% vol.
Residual sugar: 1.7 g/l
Total acidity: 7.4 g/l
Wine fact sheet:
2019
ROSÉ 2025
Mitterberg IGT
Grape varieties:
The predominant variety is Großvernatsch, with a small proportion of Edelschwarze.
Age of the vines:
69 years
Vineyard:
Oberes Feld vineyard in Kurtatsch at 300 m above sea level.
Soil:
High proportion of calcareous gravel with pockets of loamy sand
Yield and training system:
80 hl/ha; single pergola training
Vinification:
Harvest took place on 8 September. After two hours of skin contact, all the grapes were pressed. Fermentation and subsequent maturation took place in stainless-steel tanks.
Harvest took place on 8 September. After two hours of skin contact, all the grapes were pressed. Fermentation and subsequent maturation took place in stainless-steel tanks.
Analytical data:
Alcohol: 12.6% vol.
Residual sugar: 1.0 g/l
Total acidity: 5.8 g/l
Wine fact sheet:
2025