The situation today

South Tyrol's sparkling wine maker produce around 200,000 bottles of sparkling wine according to the South Tyrolean classic bottle fermentation process every year. For the base wines only selected grapes of the three grape varieties Chardonnay, Pinot Blanc and Pinot Noir with controlled designation of origin (DOC) are used. Strict production regulations rule the fermentation process, the cellaring of bottles, the procedures for the removal of the yeast (remuage and degorgement) and the recorking. Nine months are legally required for the bottle fermentation, in South Tyrol the young sparkling wine ferments at least 15 months, usually two to three years in the bottle. This helps to contribute to its special quality, captivating through their fresh, sparkling-soft finesse, their pleasantly dry fruitiness, and their typically light notes of yeast. Representative for those qualities, the Haderburg Hausmannhof Riserva 1997 of Alois Ochsenreiter was elected “sparkling wine of the year”, Italy’s best sparkling wine, by the renowned wine guide Gambero Rosso 2009.

Pinot Blanc
Pinot Noir
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