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From the vine to the bottle

Combine activity with pleasure: Go on wine hiking tours and walk through the wine villages of the South Tyrolean wine route. The paths take you to wine estates and wineries, through vineyards and to restaurants.

Cultivation and Care of the Vines

The variety of microclimates, altitudes, and soil types gives South Tyrolean wines their unique character. Around 5,000 winegrowers cultivate approximately 5,300 hectares of vineyards, many of which are located on steep slopes. The cultivation process follows an annual cycle dictated by the seasons:

Winter: During the vines’ dormant period, pruning is carried out to ensure the quality and growth of the grapes in the coming season.

Spring: As the first buds appear, the vines are tied to protect them from wind and weather.

Summer: Excess leaves are removed to improve ventilation and sun exposure for the grapes. In August, thinning is performed to concentrate quality on the remaining bunches.

Autumn: Harvest time is the highlight of the winemaking year. It typically begins in September with early-ripening white varieties such as Chardonnay and Sauvignon Blanc in lower areas and concludes with red varieties like Lagrein and Pinot Noir by mid-October. The grapes are often harvested by hand, especially in the steep vineyards of the Unterland/Bassa Atesina valley, to ensure exceptional quality and care for the delicate fruit.

Winemaking

After the harvest, the grapes are brought to the cellars, where the transformation process begins under the careful guidance of expert cellar masters:

Destemming and Pressing: The berries are separated from the stems and gently pressed. For white wines, the juice is immediately separated from the skins, while for red wines, fermentation occurs with the skins to extract color and tannins.

Fermentation: Fermentation takes place in temperature-controlled tanks or traditional wooden barrels. For white wines, cooler fermentation preserves freshness and aromas; for red wines, warmer fermentation enhances structure and complexity.

Aging: Depending on the variety, wines mature in stainless steel, barriques, or large wooden barrels. This phase allows the wines to develop their aromas and structure. Reds like Lagrein and Pinot Noir benefit from barrel aging, which adds complexity and elegance.

Filtration and Bottling: Before bottling, wines are filtered to achieve clarity. They often continue to age in the bottle before being ready for enjoyment.