This noble variety from Germany was brought to Alto Adige/Südtirol in the nineteenth century. In contrast to German wines, these Rieslings are fermented dry, 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, bright acidity.
Area under cultivation:
Primarily in Oltradige, Isarco Valley, Val Venosta an Merano
pergola and Guyot trellises
high elevations, gravel soils
Rhine Riesling, White Riesling
10-12° C. (50-54° F.)
oysters, other shellfish, Asian dishes, appetizers