Pinot Blanc – or Pinot Bianco in Italian – was introduced to Alto Adige by Archduke John of Austria around 1850. It does best on sites with dry, loamy and calcareous soils and pronounced diurnal temperature variations.
Grape variety: Pinot Bianco
Cultivating area: Selected slopes around Bolzano at 300 to 750 meters a.s.l.
Harvest date: Beginning to middle of September
Vinification: The carefully selected grapes are gently pressed and fermented in stainless steel tanks at a controlled temperature. Stainless steel is also used for maturation to keep the wine fresh and crisp.
Tasting notes: 
Color: bright straw yellow with greenish hues
Aroma: fruity aromas of yellow apples and pears with a whiff of peach and pineapple
Taste: fresh opulence, persistent on the palate
Food pairing: Asparagus, fish and vegetarian dishes, also as an aperitif
Alcohol: 12.5% vol*
Residual sugar: 4.5 g/l*
(* Depending on the year, the analytical values ​​may vary slightly)