Wine Description
Dense, lively golden yellow, an intense bouquet of quince, apple, citrus. On the palate mineral, salty, with marzipan tones, vanilla and fine tropical fruits. Long finish. A Pinot Blanc with its own character and all the qualities for a long-lasting drinking experience. It convinces with its finesse, elegance and fullness.
Food Pairing
Goes well with fried fish with a strong flavour, dumplings, noodle dishes, fried poultry, rabbit or veal or with a vegan Japanese noodle soup "Tantanmen" with sesame, chilli and crunchy vegetables.
Wine Type
Still wine | white | dry
Alcohol
13.5 %
Residual Sugar
1.8 g/l
Acid
5 g/l
Allergens
sulfites
Drinking Temperature
11 - 13 °C
Aging Potential
high
Optimum Drinking Year
2019 - 2039
Vineyard
Vineyard Site
This morainic soils are a mixture of sand, clay, rock fragments, and minerals.
Origin
Italy, South Tyrol, Meran, Tscherms
Quality grade
DOC Südtirol Alto Adige
Site
Möranenboden
Site Type
hilly land, hillside
Varietal
Weißburgunder 100 % | 38 years | single cordon
5000 - 5500 plants/ha
Geografical Orientation
south east, south, south west
Sea Level
292 - 700 m
Soil
moraine deposits
granite
Harvest and Maturing
Art of nature
The grapes for our Helios come from our oldest vines. To achieve a multi-layered and complex aromatic profile, the harvest is carried out in up to three passes. Part of the grapes undergo cold maceration and are then fermented, under temperature control, with 20% of the must left on the skins. The wine then ages for 24 months on the lees in French oak barriques. Helios is bottled without filtration.
Harvest
handpicked
Grape Sorting
manual
Malolactic Fermentation
yes
Mazeration
completely destemmed | 20 hour(s) | cold
Fermentation
spontaneous
Weißburgunder | barrique | 225 - 500 L | new barrel | 30 %
Filter
unfiltered
Maturing
100 % | oak barrel | 225 - 500 L | new barrel | 22 - 24 month(s) | Weißburgunder
Bottling
screw cap
Winery
For over 30 years, the Kränzelhof in Tscherms has been producing wine on-site and also offers a garden to visit, featuring rotating art exhibitions and culinary experiences at the Miil and Essbar restaurants.