Pinot Bianco Vom Stein
To enter into the world of Castelfeder is to soar across an unspoken threshold into the lush valleys of the high Adige River. Driving from Lake Garda, from Veneto, through Trentino, you discover yourself, without warning, in what feels, sounds, and tastes like German wine country. Gunther Giovanett took over the family business in 1989 after his father retired from the daily operations of the winery he founded in 1970. Located in the center of Neumarkt, in the South Tyrol region of Italy, the Giovanett family produces a range of unique wines. While other nearby producers are making Chardonnay and Pinot Grigio that is mineral and acidic, Castelfeder produces wines that are lean and light with texture and depth as an added dimension. Vinifying exclusively in stainless steel for Mont Mes and the Classic “Cru” designated line, Castelfeder excels in bringing out the purest, freshest expression of their terroir. The Burgum Novum Riserve level wines see oak aging for 18 months before bottling. Now into their third generation, Gunther and his son Ivan are gaining a better understanding of the special micro-climates that exist in the Alto-Adige and South Tyrol regions.
This youthful fresh wine makes a very elegant impression. Greenish-yellow to bright yellow color with delicate fruity and floral aromas together with mature apples prevalent in the bouquet. Its lively style combined with a balanced acidity accompanies this wine through its harmonious finish. Good accompaniment with all sort of appetizers, as well as asparagus dishes, seafood, pork or veal.
The name "vom Stein" refers to the soil structure of the vineyards of this Pinot Bianco. These outstanding vineyards are at an altitude of 600 meters above sea level and the soil is dominated by dolomite limestone, which offers this Burgundy grape variety its fine structure, elegance, and freshness. The picture on the label shows the development from the soil (stone) over the vine to the finished wine (wineglass). Hand picked, gentle pressing.
Alcoholic fermentation in stainless steel.
Aged for 6 months on fine lees.