Bergmannhof
Bergmannhof Eart 2021
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HKD333.00
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| Denomination | VdT |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Area | Trentino Alto Adige (Italy) |
| Grape varieties | Chardonnay, Manzoni Bianco, Sauvignon |
| Aging | Malolactic fermentation and aging on fine lees in old oak tonneaux for 15 months. Bottled untreated and unfiltered. |
| Year | 2021 |
| Biologic | Sì |
| Product name | Eart 2021 |
| Region | Trentino Alto Adige |
| Country | Italy |
Pairings
Fish
Cheese
Matured cheese
White fish
Producer
Bergmannhof
From this winery
The Bergmannhof, first mentioned in the 17th century, has since 1851 been in the possession of the Pichler family.
First Karl Pichler, then Josef Pichler and now Johannes Pichler, representing the third generation, have been making wine from the farm's own vines for over 40 years.
In 1978 Karl and Josef Pichler decided to strike out and process the grapes from their 2.5-hectare vineyard themselves. The Pichler family take great care to treat nature in a respectful manner.
As much work as possible is done by hand to guarantee steady growth of the vines and ensure harmony in the vineyard. Read more
First Karl Pichler, then Josef Pichler and now Johannes Pichler, representing the third generation, have been making wine from the farm's own vines for over 40 years.
In 1978 Karl and Josef Pichler decided to strike out and process the grapes from their 2.5-hectare vineyard themselves. The Pichler family take great care to treat nature in a respectful manner.
As much work as possible is done by hand to guarantee steady growth of the vines and ensure harmony in the vineyard. Read more
| Name | Bergmannhof Eart 2021 |
|---|---|
| Type | White green still |
| Denomination | VdT |
| Vintage | 2021 |
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Grape varieties | Chardonnay, Manzoni Bianco, Sauvignon |
| Country | Italy |
| Region | Trentino Alto Adige |
| Vendor | Bergmannhof |
| Origin | Bergmannhof, St. Pauls/Eppan |
| Soil composition | Clayey, limestone-gravel soils with very stony sections. |
| Cultivation system | Guyot |
| Yield per hectare | 50 hl/ha |
| Harvest | By hand, mid-September. |
| Wine making | Spontaneous fermentation on the skins, then aged on the skins in clay amphorae for 4 months. |
| Aging | Malolactic fermentation and aging on fine lees in old oak tonneaux for 15 months. Bottled untreated and unfiltered. |
| Total acidity | 5.2 gr/L |
| Residual sugar | 3.5 gr/L |
| Allergens | Contains sulphites |