VINEYARD: Steep mountain-side vineyard, lying on a stony soil rich in quartz and granite, covered by a thin overlay of reddish, iron-rich clay. 15 year old vines. 4.500 plants per Ha. 100% Pinot Grigio.

WINEMAKING: The grapes are handpicked during the first week of October, destemmed and crushed into a pneumatic press. The resulting must is fermented into still white wine in stainless steel vats, where it matures on the lees at controlled temperature until may, when it’s bottled and released on the market.

APPELLATION	Alto-Adige Valle Isarco Doc Pinot Grigio
VINTAGE	2006
GRAPE COMPOSITION	100% Pinot Grigio
TYPE	White / Dry
VINEYARD	Terraced, steep mountain-side vineyard, 10 year old Pergola. 4.500 vines per Ha. 500 mts altitude.
SOIL	Compact rocky soil rich in quartz and granite, covered by a thin overlay of reddish, iron-rich clay.
ALCOHOL	14%
PRODUCTION	4.000 bottles
AWARDS	Gambero Rosso 2 Glasses
TASTING NOTES
WINE MAKING	Pinot Grigio grapes are hand-picked during the last week of October, destemmed and crushed into a pneumatic press. The resulting must is fermented into stainless steel vats at controlled temperature, with ambient yeasts. The wine ages on its lees for several months in stainless steel tanks prior to bottling and commercial release.
FOOD MATCH
Producer	Garlider
WEBSITE:
WINE REGION:	TRENTINO ALTO-ADIGE

• Mitterberg Igt Pinot Noir
• Alto-Adige Valle Isarco Doc Gruner Veltliner
• Alto-Adige Valle Isarco Doc Sylvaner
• Alto-Adige Valle Isarco Muller-Thurgau
• Alto-Adige Valle Isarco Doc Pinot Grigio

VINEYARD: Steep mountain-side vineyard, lying on a stony soil rich in quartz and granite, covered by a thin overlay of reddish, iron-rich clay. 45 year old vines. 4.500 plants per Ha. 100% Muller-Thurgau.

WINEMAKING: The grapes are handpicked during the first week of October, destemmed and crushed into a pneumatic press. The resulting must is fermented into still white wine in stainless steel vats, where it matures on the lees at controlled temperature until may, when it’s bottled and released on the market.

APPELLATION	Alto-Adige Valle Isarco Doc Muller-Thurgau
VINTAGE	2006
GRAPE COMPOSITION	100% Muller-Thurgau
TYPE	White / Dry
VINEYARD	Terraced, steep mountain-side vineyard, 35 year old Pergola. 4.500 vines per Ha. 700 mts altitude.
SOIL	Compact rocky soil rich in quartz and granite, covered by a thin overlay of reddish, iron-rich clay.
ALCOHOL	12%
PRODUCTION	5.000 bottles
AWARDS	Gambero Rosso 2 Glasses / Parker 90 points
TASTING NOTES
WINE MAKING	Muller-Thurgau grapes are hand-picked during the last week in September, destemmed and crushed into  a pneumatic press. The resulting must is fermented into stainless steel vats at controlled temperature, and it is then racked into Inox tanks wehre it matures on the lees up until the month of April following the harvest.
FOOD MATCH
Producer	Garlider
WEBSITE:
WINE REGION:	TRENTINO ALTO-ADIGE

• Mitterberg Igt Pinot Noir
• Alto-Adige Valle Isarco Doc Gruner Veltliner
• Alto-Adige Valle Isarco Doc Sylvaner
• Alto-Adige Valle Isarco Muller-Thurgau
• Alto-Adige Valle Isarco Doc Pinot Grigio

VINEYARD: Steep mountain-side vineyard, lying on a stony soil rich in quartz and granite, covered by a thin overlay of reddish, iron-rich clay. 30 year old vines. 4.500 plants per Ha. 100% Sylvaner.

WINEMAKING: The grapes are handpicked during the first week of October, destemmed and crushed into a pneumatic press. The resulting must is fermented into still white wine in stainless steel vats and then racked in acacia wood barrels where it matures on the lees until may, when it’s bottled and released on the market.

APPELLATION	Alto-Adige Valle Isarco Doc Sylvaner
VINTAGE	2006
GRAPE COMPOSITION	100% Sylvaner
TYPE	White / Dry
VINEYARD	Terraced, steep mountain-side vineyard, 25 to 30 year old Pergola. 4.500 vines per Ha. 600 mts altitude.
SOIL	Compact rocky soil rich in quartz and granite, covered by a thin overlay of reddish, iron-rich clay.
ALCOHOL	13%
PRODUCTION	5.000 bottles
AWARDS	Gambero Rosso 2 Glasses / Parker 89 points
TASTING NOTES
WINE MAKING	Sylvaner grapes are hand-picked during the last week of September, destemmed and crushed into a  pneumatic press. The resulting must is fermented into stainless steel vats at controlled temperature, with  ambient yeasts, and it is then racked into Acacia oak casks where it matures on the lees up until June following the harvest.
FOOD MATCH
Producer	Garlider
WEBSITE:
WINE REGION:	TRENTINO ALTO-ADIGE

• Mitterberg Igt Pinot Noir
• Alto-Adige Valle Isarco Doc Gruner Veltliner
• Alto-Adige Valle Isarco Doc Sylvaner
• Alto-Adige Valle Isarco Muller-Thurgau
• Alto-Adige Valle Isarco Doc Pinot Grigio

VINEYARD: Steep mountain-side vineyard, lying on a stony soil rich in quartz and granite, covered by a thin overlay of reddish, iron-rich clay. 20 year old vines. 4.500 plants per Ha. 100% Gruner Veltliner.

WINEMAKING: The grapes are handpicked the last week of October, destemmed and crushed into a pneumatic press. The must ferments with ambient yeasts in stainless steel vats. At the end of the alcoholic fermentation the wine is racked into French oak tonneaux where it matures on the lees until september, when it’s bottled and released on the market.

APPELLATION	Alto-Adige Valle Isarco Doc Gruner Veltliner
VINTAGE	2006
GRAPE COMPOSITION	100% Gruner Veltliner
TYPE	White / Dry
VINEYARD	Terraced, steep mountain-side vineyard, 25 year old Pergola. 4.500 vines per Ha. 600 mts altitude.
SOIL	Compact rocky soil rich in quartz and granite, covered by a thin overlay of reddish, iron-rich clay.
ALCOHOL	13%
PRODUCTION	1,500 bottles
AWARDS	Gambero Rosso 3 Glasses
TASTING NOTES
WINE MAKING	Gruner Veltliner grapes are hand-picked during the first ten days of October, destemmed and crushed  into a pneumatic press. The resulting must ferments into stainless steel vats at controlled temperature  with ambient yeasts, and it is then racked into French oak casks where it matures on the lees up until  the end of the summer following the harvest.
FOOD MATCH
Producer	Garlider
WEBSITE:
WINE REGION:	TRENTINO ALTO-ADIGE

• Mitterberg Igt Pinot Noir
• Alto-Adige Valle Isarco Doc Gruner Veltliner
• Alto-Adige Valle Isarco Doc Sylvaner
• Alto-Adige Valle Isarco Muller-Thurgau
• Alto-Adige Valle Isarco Doc Pinot Grigio

TEROLDEGO ROTALIANO DOC RISERVA ‘VIGILIUS’

VINEYARD: 10 Ha situated in the prized Rauti-Camorz and Fròn sites. Old Pergolas planted between 1955 and 1964. Alluvial, loamy gravels intermixed with veins of sand, lying over Dolomite limestone. 100% Teroldego.

WINEMAKING: Teroldego grapes are handpicked the first week of October and fermented into open wooden vats with ambient yeasts. Maceration on the skins last for 10 days. 60% of the wine matures in Slavonia oak casks, 40% aged in new French oak tonneaux. After natural decanting in stainless steel tanks, the wine is bottled unfiltered.

APPELLATION	Teroldego Rotaliano Doc
VINTAGE	200
GRAPE COMPOSITION	100% Teroldego
TYPE	Red / Dry
VINEYARD	Old Pergola vines planted between 1955 and 1964, situated in the prized Rauti-Camorz and Fròn sites.
SOIL	Alluvial, loamy gravels intermixed with veins of sand, lying over Dolomite limestone
ALCOHOL	13%
PRODUCTION	15,000 bottles
AWARDS
TASTING NOTES
WINE MAKING	Teroldego grapes are hand-picked the first week of October and fermented into open wooden vats with  ambient yeasts. Maceration on the skins lasted for 12 days in 2003 vintage. The wine matured in French  oak tonneaux for 12 months and was bottled unfiltered.
FOOD MATCH
Producer Home page:	Vescovi-Ulzbach – Teroldego Rotaliano [click here]
WEBSITE:	www.devescoviulzbach.it
WINE REGION:	TRENTINO ALTO-ADIGE

• Teroldego Rotaliano Doc

• Teroldego Rotaliano Riserva Doc ‘Vigilius’

VINEYARD: Steep mountain-side vineyard, lying on a stony soil rich in quartz and granite, covered by a thin overlay of reddish, iron-rich clay. 15 year old vines. 5.500 plants per Ha. 100% Pinot Noir.

WINEMAKING: The grapes are handpicked the last week of October, destemmed and crushed into a pneumatic press. The must ferments in wood barrels with ambient yeasts. At the end of the alcoholic fermentation the wine is racked into French oak tonneaux where it matures for 15 months prior to bottling and commercial release.

APPELLATION	Mitterberg Igt Pinot Noir
VINTAGE	2005
GRAPE COMPOSITION	100% Pinot Noir
TYPE	Red / Dry
VINEYARD	Terraced, steep mountain-side vineyard, 15 year old Pergola. 4.500 vines per Ha. 500 mts altitude.
SOIL	Compact rocky soil rich in quartz and granite, covered by a thin overlay of reddish, iron-rich clay.
ALCOHOL	13%
PRODUCTION	3,000 bottles
AWARDS	Gambero Rosso – Due Bicchieri
TASTING NOTES
WINE MAKING	Pinot Noir grapes are hand-picked during the last week of October, destemmed and crushed into a pneumatic press. The resulting must is fermented into stainless steel vats at controlled temperature, with ambient yeasts. The wine ages on in French oak casks for 12 months prior to bottling and commercial release.
FOOD MATCH
Producer	Garlider
WEBSITE:
WINE REGION:	TRENTINO ALTO-ADIGE

• Mitterberg Igt Pinot Noir
• Alto-Adige Valle Isarco Doc Gruner Veltliner
• Alto-Adige Valle Isarco Doc Sylvaner
• Alto-Adige Valle Isarco Muller-Thurgau
• Alto-Adige Valle Isarco Doc Pinot Grigio

VINEYARD: 10 Ha situated in the prized Rauti-Camorz and Fròn sites. Old Pergolas planted between 1955 and 1964. Alluvial, loamy gravels intermixed with veins of sand, lying over Dolomite limestone. 100% Teroldego.

WINEMAKING: Teroldego grapes are handpicked the first week of October and fermented into open wooden vats with ambient yeasts. Maceration on the skins last for 8 days. The wine matures in a mix of Slavonia oak casks (30 Hl) and stainless steel tanks for 15 months prior to bottling and release on the market.

APPELLATION	Teroldego Rotaliano Doc
VINTAGE	2006
GRAPE COMPOSITION	100% Teroldego
TYPE	Red / Dry
VINEYARD	Old Pergola vines planted between 1955 and 1964, situated in the prized Rauti-Camorz and Fròn sites.
SOIL	Alluvial, loamy gravels intermixed with veins of sand, lying over Dolomite limestone
ALCOHOL	13%
PRODUCTION	35,000 bottles
AWARDS
TASTING NOTES
WINE MAKING	Teroldego grapes are hand-picked the first week of October and fermented into open wooden vats with ambient yeasts. Maceration on the skins lasted for 8 days in 2005 vintage. The wine matured in stainless steel vats for 15 months. After natural decanting in Inox tanks, the wine was bottled unfiltered.
FOOD MATCH
Producer Home page:	Vescovi-Ulzbach – Teroldego Rotaliano [click here]
WEBSITE:	www.devescoviulzbach.it
WINE REGION:	TRENTINO ALTO-ADIGE

• Teroldego Rotaliano Doc

• Teroldego Rotaliano Riserva Doc ‘Vigilius’