Brought to Alto Adige in the nineteenth century by Archduke Johann of Austria, the Riesling grape is almost already a guarantee for a good white wine. In contrast to the German examples, the Riesling wines are completely fermented here, for the most part leaving little or no residual sugar. Especially in the cooler regions of the Isarco Valley and the Val Venosta, Rieslings emerge with fine peach and citrus aromas and a lively, dancing acidity.
Area under cultivation:
for the most part in the Isarco Valley and Val Venosta
pergola and Guyot trellises
high elevations, gravel soils
Rhine Riesling, White Riesling
10-12° C. (50-54° F.)
oysters, other shellfish, Asian dishes, appetizers