Alto Adige DOC

How to choose Alto Adige DOC wine?

Thanks to high altitudes and significant diurnal temperature shifts (warm days and cold nights), the grapes here retain incredible freshness and develop exceptionally vivid aromatics. The region offers a wide array of styles:

• White Wines: This is the pride of the region. Alto Adige produces world-class Pinot Grigio, Gewürztraminer (famous for its lychee and rose petal aromas), and Sauvignon Blanc. They all share a common thread of stony minerality, clean acidity, and sheer elegance.
• Red Wines: If you enjoy lighter reds, look for the native Schiava grape, which bursts with notes of strawberry and almond. For something richer, the dark yet velvety Lagrein is perfect, alongside excellent cool-climate expressions of Pinot Nero (Pinot Noir).

Food pairings for these wines

Alto Adige wines are inextricably linked to alpine gastronomy, yet their bright acidity makes them incredibly versatile with modern cuisine.

• The aromatic white wines are flawless matches for trout, light spring salads, asparagus, or even spicy Asian dishes (especially the Gewürztraminer). They also create stunning pairings with fresh cheeses.
• The elegant reds pair beautifully with traditional Italian charcuterie, cured hams (like Speck), and light poultry dishes. Build the perfect charcuterie board from our gourmet groceries selection.

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What makes the Alto Adige climate so special?

It sits at a unique crossroads: the Alps protect the vineyards from freezing northern winds, while warm Mediterranean air flows up from the south. Over 300 days of sunshine a year ensure perfect ripening, while the cold nights lock in crucial acidity.

Are these wines good for cellaring?

While the majority of Alto Adige white wines and lighter reds like Schiava are best enjoyed young (within 1 to 3 years) to capture their vibrant fruit, premium Pinot Nero and the robust Lagrein can easily evolve in the cellar for 5 to 10 years.