Awards
Tasting notes
Perfume
Color
Taste
Serve at:
12 - 14 °C
Longevity:
05 - 10 years
Producer
Hofstatter
From this winery
- Start up year: 1907
- Oenologist: Martin Foradori Hofstätter
- Bottles produced: 800.000
- Hectares: 50
The wisdom of generations. The drive to continuously create something new together. Our family winery’s story stretches back to the 19th century. Anticipating the future, just like Paolo Foradori. He once coins the term "Vigna" – marking the dawn of single-vineyard classification in Alto Adige. Pioneering spirit is deeply ingrained in our family heritage. Today, it is led by Martin and Beatrix Foradori Hofstätter, supported by the next generation: Niklas and Emma.
We uphold the highest standards every single day. In the vineyard, this means nurturing our vines through gentle pruning and the use of cover crops to enhance their strength. In the wine cellar, innovation meets tradition, as we age our wines in both classic wooden barrels and modern concrete vats. Cutting-edge cellar technology also plays an essential role in ensuring the quality of our wines. Read more
We uphold the highest standards every single day. In the vineyard, this means nurturing our vines through gentle pruning and the use of cover crops to enhance their strength. In the wine cellar, innovation meets tradition, as we age our wines in both classic wooden barrels and modern concrete vats. Cutting-edge cellar technology also plays an essential role in ensuring the quality of our wines. Read more
Fish
Cheese
Oily fish
White fish
Spicy food
| Name | J. Hofstatter Oberkerschbaum Vigna Sauvignon Riserva 2022 |
|---|---|
| Type | White still |
| Denomination | Alto Adige DOC |
| Vintage | 2022 |
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Grape varieties | 100% Sauvignon |
| Country | Italy |
| Region | Trentino Alto Adige |
| Vendor | Hofstatter |
| Origin | Few of Salorno |
| Climate | Altitude: 750-800 m. a.s.l. |
| Soil composition | Clay, calcareous gravel. |
| Wine making | The grapes are lightly crushed and the must left in contact with the skins for a few hours to enhance the varietal characteristics. After soft pressing and settling of the must, it ferments at a controlled temperature. |
| Aging | After fermentation, the wine matures for 8 months on the fine lees, which are gently and weekly stirred (batonnage). |
| Allergens | Contains sulphites |

