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Tiefenbrunner

Tiefenbrunner Merus Pinot Grigio 2024

White still

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Regular price €18,00
Regular price €18,00 Sale price
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Lowest price: Is the lowest price at which the product was on sale during the 30 days before the price reduction, including other promotional periods

Multiple purchases: add more bottles to cart with one click

€216,00

12 bottles

€108,00

6 bottles

€54,00

3 bottles

Immediate availability
Denomination Alto Adige DOC
Size 0,75 l
Alcohol content 13.0% by volume
Area Trentino Alto Adige (Italy)
Grape varieties 100% Pinot Grigio
Aging Followed by a four-month aging of the assemblage on the fine lees prior to bottling.
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Details

Profumo

Perfume

Fruity notes of pears and candied fruits.

Colore

Color

Sandy in color.

Gusto

Taste

The eloquent, harmonious body emphasizes its dry, full-bodied taste and round finish.

Serve at:

10 - 12 °C.

Longevity:

03 - 05 years

Young and Fresh White Wines

Pairings

Light starters, fish, South Tyrolean specialities.

Starters
Fish
Cheese
White fish

Producer
Tiefenbrunner
From this winery
  • Start up year: 1848
  • Oenologist: Stephan Rohregger
  • Bottles produced: 650.000
  • Hectares: 88
We, Sabine and Christof, are the fifth-generation owners of the Tiefenbrunner Wine Estate and take great pride in our heritage.

It is both an honor and a responsibility to carry on the legacy and to continue writing the story of the Tiefenbrunner family, chapter by chapter, year after year, vintage after vintage.
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Name Tiefenbrunner Merus Pinot Grigio 2024
Type White still
Denomination Alto Adige DOC
Vintage 2024
Size 0,75 l
Alcohol content 13.0% by volume
Grape varieties 100% Pinot Grigio
Country Italy
Region Trentino Alto Adige
Vendor Tiefenbrunner
Origin Hillside vineyards in Cortaccia, valley floor locations near Magrè
Climate Altitude: 210-600 m. (688 968 feet) a.s.l.
Soil composition Chalk gravel moraine soil in Cortaccia, sandy alluvial soil in Magrè.
Cultivation system Pergola, Guyot.
Plants per hectare 3500-7000
Yield per hectare 65-75 hl
Fermentation temperature 68 °F (20 °C)
Fermentation 10 days.
Wine making Temperature-controlled fermentation at 68 °F (20 °C) for 10 days in concrete vats.
Aging Followed by a four-month aging of the assemblage on the fine lees prior to bottling.
Total acidity 5.9 gr/L
Residual sugar 2.3 gr/L
Allergens Contains sulphites