Tasting notes
Taste
Serve at:
12 - 14 °C
Longevity:
03 - 05 years
Producer
Girlan
From this winery
- Start up year: 1923
- Oenologist: Gerhard Kofler
- Bottles produced: 1.350.000
- Hectares: 220
Cantina Girlan was founded in 1923 in an ancient farmstead from the 16th century. Back then 24 winegrowers laid the foundation stones of what was later to become the winery we see today. The walls, steeped in ancient tradition, and the labyrinthine corridors of the cellar harbour the secrets of state-of-the-art winemaking technology and hold the ideal conditions for ageing our wines.
Today, about 200 greatly committed and motivated winegrowers and their families farm an area covering about 230 hectares of vineyards in the best production areas of Oltradige and Bassa Atesina. Our enologist, Gerhard Kofler, keeps in close personal contact with the winegrowers and provides his professional advice during the growing season. This beneficial exchange of expertise sets the foundations for producing highest quality wines. The wines are among the most awarded in the region and available in more than 40 countries worldwide. Read more
Today, about 200 greatly committed and motivated winegrowers and their families farm an area covering about 230 hectares of vineyards in the best production areas of Oltradige and Bassa Atesina. Our enologist, Gerhard Kofler, keeps in close personal contact with the winegrowers and provides his professional advice during the growing season. This beneficial exchange of expertise sets the foundations for producing highest quality wines. The wines are among the most awarded in the region and available in more than 40 countries worldwide. Read more
Starters
Fish
Cheese
White fish
| Name | Girlan Pinot Bianco Platt & Riegl 2024 |
|---|---|
| Type | White still |
| Denomination | Alto Adige DOC |
| Vintage | 2024 |
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Grape varieties | 100% Pinot Bianco |
| Country | Italy |
| Region | Trentino Alto Adige |
| Vendor | Girlan |
| Climate | Altitude: 450 - 550 m. a.s.l. |
| Soil composition | Clayey limestone soils to volcanic porphyry soils. |
| Yield per hectare | 56 hl |
| Harvest | The grapes are picked by hand and placed in small containers to prevent excess pressure on the grapes. |
| Wine making | Gentle whole cluster pressing and clarification of the must by natural sedimentation is followed. 40% of the must ferments at controlled temperature in stainless steel tanks, while 60% takes place in large oak barrels of 50 hl. |
| Aging | A few of these oak barrels continue with the malolactic fermentation. The aging on the fine lees will take 7 months. |
| Total acidity | 6.39 gr/L |
| Allergens | Contains sulphites |

