Falkenstein (Franz Pratzner)
Sudtirol-Valle Venosta Riesling 2024
Other years:
2023| Denomination | Alto Adige DOC |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Area | Trentino Alto Adige (Italy) |
| Grape varieties | 100% Riesling |
| Aging | Fermentation and subsequent maturation in large acacia wood barrels (10 months) on coarse yeasts, then bottle-ageing (5 months). |
| Year | 2024 |
| Product name | Sudtirol-Valle Venosta Riesling 2024 |
| Taste | Apricot, peach and citrus fruit, structured acidity and mineral notes. |
| Region | Trentino Alto Adige |
| Country | Italy |
| Other years | 2023 |
Description
Riesling began to be drunk around 1400 AD, but its origins are likely much older. The Romans exported Italian grapes to Gaul and the Rhine and Moselle valleys as early as the first centuries AD. Blending exported grapes with native ones gave birth to Riesling and made it possible to produce a complete and complex wine capable of satisfying more than one need. It can therefore be said that Riesling was effectively born in Germany and later spread to Alsace, Austria, Hungary, Slovenia, and even Italy. The bunch of this grape can survive frost, which has allowed it to be grown even in the cold mountains of Argentina and New Zealand. Being particularly hardy, it can be grown in a variety of areas without risking excessive variations in its organoleptic properties. In our country, we have two types of Riesling: those produced from the Italico grape—fresher and more suitable for sparkling wine using the Charmat method—and those from the classic Rhine grape, coming almost exclusively from Trentino Alto Adige, Oltrepò Pavese, Veneto, and Friuli-Venezia Giulia. The cool, sunny vineyards of Naturno, in the Val Venosta, guarantee the Falkenstein winery an excellent Riesling DOC. Riesling fermentation takes place in inert concrete, steel, or glass containers, allowing the wine to maintain its original properties throughout the entire vinification process. The true distinctiveness of Riesling Renano is its subsequent predisposition to aging and drying, despite being a white wine—thanks to the acidic component of its grapes and must. It's no surprise that it's among the most appreciated and prestigious white wines in the world. A bottle of Riesling will offer you a dual experience: if uncorked while young, you will find a harmonious and pleasant wine, but those who have the patience to let it age will discover a complex and unique drink.
Details
Taste
Serve at:
10 - 12 °C.
Longevity:
03 - 05 years
Pairings
- Start up year: 1995
- Oenologist: Magdalena e Franz Pratzner
- Bottles produced: 90.000
- Hectares: 12
A dream that does not come by chance: it is in fact here that in the past Schiava grapes were pressed for the family Inn. There are mentions of the Falkenstein wine region and the vineyard dating back to the 12th century, and the Pratzner family can celebrate more than two hundred years of existence.
A traditional outlook and attention to detail. These are words full of meaning for the Pratzner family. The constant daily activities are based on manual work, with the machines only there to provide support. Since 2003, all the wines are vinified in the new cellar. White wines age in large acacia wood casks in the cellar carved into the rock.
Wine is the reflection of the winemaker, and of the passion and philosophy with which the vine is treated. At the Falkenstein winery, we want to continue to produce naturally and to respect the environment. We remain faithful to our intergenerational motto: live in close contact with nature and appreciate it, but never underestimate it. Read more
| Name | Falkenstein Valle Venosta Riesling 2024 |
|---|---|
| Type | White still semi-aromatic |
| Denomination | Alto Adige DOC |
| Vintage | 2024 |
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Grape varieties | 100% Riesling |
| Country | Italy |
| Region | Trentino Alto Adige |
| Vendor | Falkenstein (Franz Pratzner) |
| Origin | Naturns (Bolzano/Bozen). |
| Soil composition | Sandy soils interspersed with granite, slate, gneiss, quartz and mica. |
| Plants per hectare | 9000 2500 |
| Yield per hectare | 70 dz/ha |
| Aging | Fermentation and subsequent maturation in large acacia wood barrels (10 months) on coarse yeasts, then bottle-ageing (5 months). |
| Total acidity | 6.53 gr/L |
| Residual sugar | 0.4 gr/L |
| Dry extract | 20.3 gr/L |
| Allergens | Contains sulphites |