High, higher, Altissimus

On a sun-drenched slope in the upper Val Venosta, at over 1000 meters above sea level, lies a vineyard that, according to skeptics, shouldn't even exist: too high, too extreme, in the barren land of the Val Venosta. The agronomist Eduard Bernhart was not discouraged: more than the challenges, it was the potential of the steep slope that struck him. "That slope seemed ideal to me right away," says Bernhart.

From 2018 to 2022, he gradually planted the vineyard with Riesling and Pinot Noir vines. "Both varieties adapt to the shorter growing period at high altitude, as long as the cultural practices are suited to the extreme conditions of the location," explains Bernhart. "The position is unique: the slope is sun-drenched all day, rainfall is scarce, the wind of the Val Venosta keeps the grapes dry, and the large temperature fluctuations between day and night impart a particular aromatic quality."

"At high altitude, the wines turn out crisper and livelier," explains Bernhart. "Freshness, finesse, and elegance emerge more strongly, without sacrificing body and structure." In the end, however, it's not just the altitude that defines Altissimus wines, but also the philosophy of their winemaker: "Drinking a Riesling too young means wasting its potential," says Bernhart. "If a wine has quality, it should be allowed to rest and mature." For Altissimus, at least two years.