Colterenzio
Sauvignon Prail 2025
| Denomination | DOC Alto Adige Sauvignon |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Area | Trentino Alto Adige (Italy) |
| Grape varieties | 100% Sauvignon |
| Aging | Separate ageing on the fine lees for approximately 6 months, followed by blending and bottling. |
- Grape variety and style: 100% Sauvignon white grapes, dry white wine, with a fresh and mineral character
- Aromas and taste: Notes of elderflower, acacia flowers, sage and citrus fruits; savoury and persistent finish
- Origin and terroir: Prail area in Appiano, vineyards at 400–500 metres on calcareous morainic soils
- Vinification: Fermentation at 18°C in stainless steel and large wooden barrels, followed by blending
- Ageing and pairings: 6 months maturation on the fine lees; excellent with asparagus and seafood
Description
What type of wine it is
Colterenzio's Sauvignon Prail is a still white wine with a Controlled Designation of Origin, featuring a fresh and elegant profile, an authentic expression of Alto Adige. Produced from Sauvignon Blanc grapes vinified in steel and wooden barrels, it is distinguished by a lively mineral character and a well-defined structure. The glass releases clear aromas of elderflower, acacia, and sage, enriched by pleasant hints of citrus and exotic fruit. On the palate, it is responsive and succulent, supported by a vibrant natural acidity that leads the sip towards a persistent and savoury finish, ideal for pairing with asparagus-based dishes and seafood.
Where it comes from
This Sauvignon Blanc originates from the Prail area, near Appiano Monte in the province of Bolzano. The vines grow on slopes situated between four hundred and five hundred metres above sea level, benefitting from a climate characterised by a significant diurnal temperature range, essential for promoting the aromatic ripening of the grapes. The roots delve into soils of morainic origin, which are calcareous, stony, and rich in minerals, giving the wine its distinct gustatory tension. These unique soil and climate conditions enhance the aromatic finesse typical of the region.
How it is produced
The winery process is designed to enhance the identity of the original fruit. The must ferments at a controlled temperature for approximately fourteen days; most of the process takes place in steel tanks, while the remaining portion ferments within large wooden barrels. The two components rest separately through an ageing on fine lees for about six months, a crucial phase that provides greater volume on the palate. At the end of this period, the wines are combined into a final blend capable of perfectly balancing smoothness and acidic drive.
History and interesting facts
An expression of the Alto Adige DOC, Colterenzio's Sauvignon Prail originates at an altitude of 500 metres on the morainic and limestone soils of Appiano, thanks to the dedication of three hundred winegrowers. Under the guidance of oenologist Martin Lemayr, the must ferments at low temperatures for fourteen days in a mix of stainless steel tanks and large wooden vats. The subsequent ageing for six months on the fine lees lends structure and elegance to this prestigious white wine, enhancing its vibrant freshness. A handcrafted masterpiece with a distinctly mineral finish, capable of enchanting every enthusiast.
Tasting notes
Perfume
Color
Taste
Serve at:
12 - 14 °C
Longevity:
03 - 05 years
- Start up year: 1960
- Oenologist: Martin Lemayr
- Bottles produced: 1.900.000
- Hectares: 300
It was in the 1980s, South Tyrol was primarily a red-wine region, and the quality was run-of-the-mill. Raifer, a winegrower himself, recognised the potential of South Tyrol as an outstanding winegrowing region: The terroir was cheap, sufficient vineyard area was available and the winegrowers were hard-working and skilled. His first step in his vineyard, "Lafóa", a sunny mountain slope behind the Colterenzio cellar, was to replace the Vernatsch vines with Cabernet Sauvignon grapes, and, later, Sauvignon Blanc. He also brought in new quality standards: Lower yield for higher-quality grapes and higher-quality wines. It was on this pilot vineyard slope that, with both Cabernet Sauvignon and Sauvignon, the new quality standard measures were introduced.
This quality philosophy extended its reach to all members of the cooperative: new grape varietals were experimented with, and quality groups created. Today, the members and workers at the cellar are committed to working in line with this model throughout the entire winegrowing area, the cellars and for all wines.
The 300 partner winegrowers of the Colterenzio winery are the backbone of the company. They work year-round on their wine hills with their families in order to supply us with top-quality wine grapes in autumn. Read more
| Name | Colterenzio Sauvignon Prail 2025 |
|---|---|
| Type | White still |
| Denomination | Alto Adige DOC |
| Vintage | 2025 |
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Grape varieties | 100% Sauvignon |
| Country | Italy |
| Region | Trentino Alto Adige |
| Vendor | Colterenzio |
| Story | History and interesting facts An expression of the Alto Adige DOC, Colterenzio's Sauvignon Prail originates at an altitude of 500 metres on the morainic and limestone soils of Appiano, thanks to the dedication of three hundred winegrowers. Under the guidance of oenologist Martin Lemayr, the must ferments at low temperatures for fourteen days in a mix of stainless steel tanks and large wooden vats. The subsequent ageing for six months on the fine lees lends structure and elegance to this prestigious white wine, enhancing its vibrant freshness. A handcrafted masterpiece with a distinctly mineral finish, capable of enchanting every enthusiast. |
| Origin | Prail, Cornaiano/Appiano (BZ), South Tyrol (Italy) |
| Soil composition | Calcareous morainic soils rich in minerals |
| Yield per hectare | 55 hectolitres per hectare |
| Fermentation temperature | 18°C |
| Fermentation | About 14 days |
| Production technique | Controlled fermentation at 18 °C in stainless steel for approximately 14 days; a portion of the must ferments in large wooden vats/barrels; maturation on the fine lees for approximately 6 months; blending and bottling. |
| Wine making | Controlled fermentation at 18 °C in stainless steel for approximately 14 days; a portion of the must ferments in large wooden vats/casks and the remainder in stainless steel; separate maturation on the fine lees for approximately 6 months; followed by blending (final blend) and bottling. |
| Aging | Separate ageing on the fine lees for approximately 6 months, followed by blending and bottling. |
| Total acidity | 6.4 gr/L |
| Residual sugar | 3.1 gr/L |
| Allergens | Contains sulphites |