PATRICIA Pinot Noir

Growing area The grapes for this wine derive from our typical Pinot Noir-growing sites. The carefully selected parcels are particularly suitable due to their geological and microcilmatic characteristic. The vineyards are located at an altitude between 380 and 530 meters a.s.l. and are characterized, on one hand, by Oltradige’s morainic deposits on volcanic porphyry rock, and on the other hand, by Bassa Atesina’s west-facing, loamy limestone soils on the other. Winemaking The grapes are picked by hand and placed in small containers to prevent excess pressure on the grapes. After destemming, the must is filled by gravity into the steel tanks where the alcoholic fermentation takes place (20-22 days). After the malolactic fermentation, the wine is aged for 12 months in barriques (70%) and small wooden barrels of 12 hl. (30%). Finally, the wine is stored for 6 months in large oak barrels, and further 6 months in the bottle. Tasting notes & food matching Ruby red color. Characterized by fresh aromas of wild berries and sour cherry. The wine shows much elegance and fruityness with very velvety and delicate tannins with a long lasting finish. Excellent with white meat, roasts as well as grilled fish. Vintage 2023Classification Alto Adige DOC Growing area Überetsch & Unterland (380-530m)Grape varieties Pinot NoirServing temperature (°C) 10-12Yield (hl/ha) 46Alcohol content (vol%) 13,5Total acidity (g/l) 5,86Residual sugar (g/l) 0,3Ageing potential (years) 10

Growing areaThe grapes for this wine come from our best-suited and oldest vineyards in Bassa Atesina and Oltradige. These vineyards are particularly suitable due to their microclimatic conditions as well as the age of the vines which they have proven over decades. The main part of the grapes derives from the Eastern side of Bassa Atesina, at 380 - 430 m of altitude where we find deep clay and limestone soils. The second part derives from the oldest vineyards in Oltradige, at 500m with its morainic deposit on volcanic porphyry rock.WinemakingThe grapes are picked by hand and placed in samll containers to prevent excess pressure on the grapes. The grapes - 10% of them is vinified in form of whole clusters - was filled by gravity into the steel tanks for alcoholic fermentation (20-24 days). After the malolactic fermentation, the wine is aged for 12 months in barriques and small wooden barrels (12 hl). This is followed by an ageing of 8 months in big wooden barrels (70 hl). Finally, the wine is stored for further 8 months in bottle.Tasting notes & food matchingRuby red color with slight tones of grenadine and an intense and complex bouquet with notes of ripe fruit, cherry and maraschino. The wine presents itself elegant yet rich with a delicate taste and an excellent tannic framework and persistence. Particularly suitable for roast meets, game and spicy cheeses. Vintage 2023Classification Alto Adige DOCGrowing area Oltradige & Bassa Atesina (380-550m)Grape varieties Pinot NoirServing temperature (°C) 14-16°Yield (hl/ha) 39Alcohol content (vol%) 14,0Total acidity (g/l) 5,81Residual sugar (g/l) 0,2Ageing potential (years) 12 Bottle size (L.) 0,75 - 1,5 - 3,0 - 5,0

Growing areaYears of thorough research and countless tests with mini production volumes were the cornerstone for this wine. The grapes for this wine derive from 3 selected vineyards within the cru "Girlan" at 500 meters a.s.l. The vineyards are exposed to the east and west respectively and cover a total area of 1.2 hectares. The 20-25 year old vines grow on poor and gravelly soils, formed by morainic deposit on a subsoil of volcanic porphyry rock.WinemakingThe fully mature grapes are harvested manually at mid of September and delivered in small containers. After destemming, the grapes are filled by gravity into the steel tanks for the alcoholic fermentation (25 days). Following the malolactic fermentation, the wine ages in barriques for 20 months. Finally, the wine is stored for furhter 18 months in the bottle.Tasting notes & food matchingIntense ruby red with aromas of wild berries, sour cherries and pronounced herbal spice. The wine presents itself elegant and opulent at the same time. It has a complex structure with well-developed and juicy tannins. This wine accompanies main courses based on red meat, roast and game. It perfectly fits aged cheeses, too. Vintage 2021 Classification Alto Adige DOC Growing area Girlan (500m)Grape varieties Pinot Noir Serving temperature (°C) 14-15° Yield (hl/ha) 27 Alcohol content (vol%) 14,0Total acidity (g/l) 5,57Residual sugar (g/l) 0,1 Ageing potential (years) 15-20Bottle size 0,75l. - 1,5l.

Growing areaIn 2008 we began the search for a site that is ideally suited to the production of Pinot Noir. Years of thorough research and countless tests with mini production volumes finally led us to the perfect site, the Ganger monopole. It is located in Mazon, at between 360 and 380 meters above sea-level, with a southwesterly exposure and a slope of 3–5%, and has a unique microclimate and deep calcareous clayey soils. This is the home of our Pinot Noir Riserva Vigna Ganger, a wine as incomparable and unique as the site itself.WinemakingThe fully mature grapes are harvested manually at mid of September and delivered in small containers. The grapes - one fifth of them is vinified in form of whole clusters - was filled by gravity into the steel tanks for alcoholic fermentation (25 days). Following malolactic fermentation, the wine was aged for 20 months in barriques and then stored for further 18 months in the bottle.Tasting notes & food matchingIntensive ruby red; Aroma: Ripe fruits, cherries and sour cherries, wild berries, raspberries and a hint of marzipan. Elegant and refined, very emphatic, with good acidity and spicy notes. Optimum structure with soft and well balanced tannins. Elegant companion to main courses with red meats, roasts and game. Also ideal with mature cheeses.  Vintage 2022 Classification Alto Adige DOC Growing area Mazon (360-380m)Grape varieties Pinot Noir Serving temperature (°C) 14-15° Yield (hl/ha) 20 Alcohol content (vol%) 14,5 Total acidity (g/l) 5,9Residual sugar (g/l) 0,1Ageing potential (years) 15-20