Description
Still white wine from Alto Adige, 13% ABV, produced by Abbazia di Novacella. 100% Sylvaner Verde, 2024 vintage. A wine from Italy's northernmost winegrowing region, on the sunny slopes surrounding Abbazia di Novacella, founded in 1142. Vinification: 2/3 fermentation and maturation in stainless steel and 1/3 fermentation in 30-hl oak barrels. Aged in 30-hl oak barrels. Pleasant, with hints of fruit, ripe pear, and melon. Fruity, well-structured, and elegant on the palate.
Details
Perfume
Color
Taste
Serve at:
10 - 12 °C.
Longevity:
03 - 05 years
Pairings
- Start up year: 1142
- Oenologist: Celestino Lucin
- Bottles produced: 900.000
- Hectares: 100
Also owned by the Abbey is a vineyard located in South Tyrol's main wine-growing area: the Marklhof estate in Cornaiano, on the 'wine road' near Bolzano. The sandy, dry soil and the airy climate of these hills make it possible to obtain excellent red wines, including a characteristic Kalterersee, a very fine Schiava and a very elegant Pinot Noir.
A third Novacella vineyard is located in Bolzano, around the ancient and tiny St. Mary's Monastery. Here, in the dry and very warm climate of the valley floor, a full-bodied dark Lagrein matures, which is particularly suitable for ageing.
In our wine cellar, the grapes from these three vineyards are raised to wines whose distinct character and quality has been rewarded by the loyalty of generations of friends and connoisseurs. Read more
| Name | Abbazia di Novacella Alto Adige Sylvaner 2024 |
|---|---|
| Type | White still |
| Denomination | Alto Adige DOC |
| Vintage | 2024 |
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Grape varieties | 100% Sylvaner Verde |
| Country | Italy |
| Region | Trentino Alto Adige |
| Vendor | Abbazia di Novacella |
| Origin | Brixen, Varna, Naz-Sciaves (BZ) |
| Climate | Altitude: 600-750 m a.s.l. Exposure: South, South-West. |
| Soil composition | Silty-sandy gravel of morainic origin. |
| Cultivation system | Guyot |
| Plants per hectare | 6000-7000 |
| Yield per hectare | 60 q |
| Harvest | Beginning of October. |
| Fermentation temperature | About 20 °C. |
| Wine making | 2/3 fermentation and maturation in stainless steel. 1/3 fermentation in 30 hl oak barrels. |
| Aging | In 30 hl oak casks. |
| Total acidity | 6.0 gr/L |
| Residual sugar | 2.0 gr/L |
| Dry extract | 23.5 gr/L |
| Allergens | Contains sulphites |

