Girlan
Gschleier Alte Reben Vernatsch 2023
| Denomination | DOC Alto Adige Schiava |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Area | Trentino Alto Adige (Italy) |
| Grape varieties | 100% Schiava - Vernatsch |
| Aging | After malolactic fermentation, aged for 9 months in large oak barrels and 6 months in bottle. |
- Grape variety and origin: 100% Schiava, Alto Adige DOC designation, Gschleier microzone
- Old vines: 80–110 year old plants at 450 metres on calcareous soils with clay and gravel
- Vinification: hand-picked, fermented in steel for 15-20 days with completed malolactic fermentation
- Ageing: 9 months in oak barrels and 6 in bottle; ageing potential 15–25 years
- Flavour profile: notes of raspberry, flowers and minerals; fruity tannins, savoury almond finish
Description
What kind of wine it is
Girlan Gschleier Alte Reben Vernatsch is a still red wine that precisely expresses the character of the Vernatsch grape variety, also known as Schiava. Produced in South Tyrol by the Girlan winery, it comes from old, low-yielding vines capable of delivering remarkable aromatic density. The bouquet opens with clear notes of raspberry and floral hints, enhanced by delicate nuances of alpine herbs. On the palate, it is structured and highly refined, supported by a juicy texture and fruity tannins that lead to a long, savoury finish with a hint of almond.
Where it comes from
The grapes come from the Gschleier microzone, located on a well-ventilated moraine hill near Cornaiano. Nearly century-old vines grow at around 450 metres above sea level, benefiting from an ideal exposure that ensures perfect ripening of the bunches. The typical temperature variations of the hills favour aromatic development, while the calcareous soils, rich in clay, silt and gravel, give the wine a distinct mineral character. This terroir allows Girlan to enhance the Schiava, giving it an elegant structure and a deep profile, suitable for long ageing.
How it is produced
After a careful manual harvest, the destemmed bunches are transferred by gravity into stainless steel tanks. The must ferments for about twenty days, then completes malolactic fermentation. Maturation continues for nine months in large oak barrels, followed by a period of ageing. This process imparts the typical roundness to the palate, softening the tannins and defining the aromatic bouquet. The result is a balanced wine, characterised by a pleasant freshness and a long fruity finish, faithfully expressing the essence of the mountain terroir.
History and Curiosities
A product of the historic Cantina Girlan, founded in 1923, this red wine encapsulates the essence of the renowned micro-area of Cornaiano. The grapes come exclusively from the prestigious Gschleier vineyard, where the 80-110 year old vines provide extraordinary richness and aromatic concentration. Part of an exclusive range of selections awarded internationally, this oenological masterpiece is enhanced by the artist's label by Paul Flora, which faithfully reproduces the original 1975 design to celebrate a century of South Tyrolean excellence.
Awards
-
2023
4Italian Sommelier Foundation (FIS) guide This has been one of the most prestigious wine guides in Italy for over 10 years.
-
2023
2This guide is highly respected and offers the most comprehensive review of Italian wines. It has a long tradition and is based on blind tastings carried out by over 100 experts.
-
2023
94/100
One of the most prestigious wine guides in Italy.
-
2023
90/100
The prestigious international wine guide from the renowned Robert Parker, the world's most experienced and trusted wine taster.
-
2023
4Italian Sommelier Association (AIS) guide
Tasting notes
Perfume
Color
Taste
Serve at:
14 -16 °C
Longevity:
15 - 25 years
Decanting time:
1 hour
- Start up year: 1923
- Oenologist: Gerhard Kofler
- Bottles produced: 1.350.000
- Hectares: 220
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
| Name | Girlan Gschleier Alte Reben Vernatsch 2023 |
|---|---|
| Type | Red green still |
| Denomination | Alto Adige DOC |
| Vintage | 2023 |
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Grape varieties | 100% Schiava - Vernatsch |
| Country | Italy |
| Region | Trentino Alto Adige |
| Vendor | Girlan |
| Story | History and Curiosities A product of the historic Cantina Girlan, founded in 1923, this red wine encapsulates the essence of the renowned micro-area of Cornaiano. The grapes come exclusively from the prestigious Gschleier vineyard, where the 80 10 year old vines provide extraordinary richness and aromatic concentration. Part of an exclusive range of selections awarded internationally, this oenological masterpiece is enhanced by the artist's label by Paul Flora, which faithfully reproduces the original 1975 design to celebrate a century of South Tyrolean excellence. |
| Origin | Vineyard Gschleier, northwest of Girlan, near Cornaiano (South Tyrol, Italy) |
| Soil composition | Soils of a calcareous, clayey, silty, and gravelly composition |
| Yield per hectare | 46 hl/ha |
| Harvest | September |
| Fermentation | 15-20 days |
| Production technique | Manual harvest in small containers; destemming; gravity transfer of the must into stainless steel vats for fermentation (15–20 days); malolactic fermentation; ageing 9 months in large oak barrels and 6 months in bottle |
| Wine making | After destemming, the must is transferred by gravity into stainless steel vats for fermentation (15–20 days); once malolactic fermentation is complete, it is aged for 9 months in large oak barrels and 6 months in bottle. |
| Aging | After malolactic fermentation, aged for 9 months in large oak barrels and 6 months in bottle. |
| Total acidity | 5.91 gr/L |
| Residual sugar | 0.3 gr/L |
| Allergens | Contains sulphites |