Origin
Italy, South Tyrol, Meran, Tscherms
Site
Möranenboden
Site Type
hilly land, hillside
Varietal
Chardonnay 85 %
Weißburgunder 10 %
Sauvignon Blanc 5 %
Geografical Orientation
south east, south, south west
Sea Level
292 - 700 m
Soil
moraine deposits
granite
Vineyard Site
This morainic soils are a mixture of sand, clay, rock fragments, and minerals.
Cellar
Tradition and precision in harmony
the three grape varieties are harvested together to form a balanced cuvée right from the beginning. After a four-day cold maceration, fermentation begins on the skins over two days. The pressed must then ferments spontaneously at a controlled temperature of 18 °C in stainless steel. The wine matures for 17 months on the fine lees in used barriques – a gentle ageing process that imparts structure, finesse, and depth.
Harvest
handpicked | middle/september - end/september
Grape Sorting
manual
Fermentation
spontaneous
Malolactic Fermentation
yes
Mazeration
4 day(s) | cold
Mash Fermentation
partly destemming | 2 - 3 day(s) | 100 %
Filter
unfiltered
Maturing
100 % | oak barrel | 225 - 500 L | used barrel | 15 - 17 month(s)
Batonnage: 1 time per month
Time on the Fine Yeast
15 - 17 month(s)
Bottling
screw cap | middle/may 2025 | Lot Number: L3
Data
Wine Type
Still wine | white | dry
Alcohol
13.5 %
Residual Sugar
1.1 g/l
Acid
5.33 g/l
PH Value
3.7
Allergens
sulfites
Drinking Temperature
10 - 12 °C
Aging Potential
high
Optimum Drinking Year
2025 - 2035
Wine Description
Straw yellow with green reflections, a fresh aroma of acacia blossom, notes of licorice, ripe yellow apple, peach, marjoram and citrus. On the palate, notes of vanilla, full-bodied and elegant, with a salty touch and long-lasting finish.
Food Pairing
Goes well with fried fish with a strong flavour, dumplings, pasta dishes, fried poultry, rabbit or veal, or with an avocado cashew fried rice with spicy mango salsa.
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.