$166.50
A striking and unconventional blend of Pinot Grigio (40%), Sauvignon Blanc (30%), Riesling (20%), Pinot Blanc (5%), and other native varieties (5%) from 25–50-year-old vines. Whole-cluster pressed and fermented spontaneously with indigenous yeasts in 150L cigarillos, the wine matures on lees for 23 months, with gentle bâtonnage for the first 7–8 months. About 30% of the barrels are new.
The result is a wine of remarkable texture and depth — ripe orchard fruit, smoky minerality, and spice woven through a generous, layered palate. With 14 % alcohol, it retains balance and vibrancy, showing both power and finesse. Only 3,500 bottles produced.
Gentle pressing of fully matured and selected grapes. Natural fermentation in 150 liter oak barrels (cigarillos). Regular stirring (Bâtonnage), approx. aged 2 years on the lees (23 months). Final maturation in the bottle at Dolomytos tunnel for 1 to 2 years.
30 in stock
Simon Staffler, Falstaff
Clear, deep straw yellow. Intense nose with notes of grapefruit and apricot, paired with elegant wood tones. Very good tension on the palate, significant salty and mineral component, juicy, somewhat phenolic on the finish, slightly drying. 92 points