Girlan
Pinot Bianco Platt & Riegl 2025
| Denomination | DOC Alto Adige Pinot Bianco |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Area | Trentino Alto Adige (Italy) |
| Grape varieties | 100% Pinot Bianco |
| Aging | Ageing on fine lees for about 6–7 months (partial malolactic fermentation also takes place in some barrels). |
- Aromatic profile: notes of green apple, pear, citrus, elderflower and a hint of exotic fruit
- Flavour and structure: dry, medium-bodied, creamy and mineral texture, long and chalky finish
- Vinification: ageing in steel and large barrels, partial malolactic fermentation, 6–7 months on the lees
- Origin and soils: well-ventilated slopes at 450–550 metres; clay, limestone, gravel and porphyry soils
- Data and pairings: 13.5% vol, suitable for a vegan diet; ideal with fish, risottos and white meats
Description
Style of wine
Girlan's Pinot Bianco Platt & Riegl is a still, dry white wine that expresses the purity of the Alto Adige appellation. Produced with Pinot Bianco grapes from Girlan, this wine balances a pleasant creamy texture with lively acidity. The aromatic bouquet is complex, led by crisp notes of green apple, pear and citrus, enriched by hints of elderflower and exotic fruit. On the palate, it reveals a medium body, with delicate spicy nuances and strong mineral hints that lead into a dry, chalky finish, ensuring an elegant persistence, supported by vinification in steel and oak barrels and ageing on fine lees.
Origin
The grapes come from the well-ventilated vineyards of Plattenriegl, located between Appiano and Cornaiano. Positioned at an altitude of between 450 and 550 metres, these slopes ensure optimal ripening, preserving the fruit's natural acidity. The distinctive character of the sip arises from the richness of the soils, a mosaic of clay, limestone and gravel combined with porphyritic soils of volcanic origin. This complex geological structure gives the wine a vibrant mineral energy and a tasting profile of great precision.
Production
The production process begins with a manual harvest aimed at preserving the integrity of the bunches. This is followed by gentle whole-cluster pressing and clarification by natural sedimentation. Fermentation takes place partly in temperature-controlled steel tanks and partly in large oak barrels, where partial malolactic fermentation occurs. Finally, ageing on fine lees for about six or seven months gives breadth and roundness to the palate, perfectly balancing the distinct freshness.
Tasting notes
Perfume
Color
Taste
Serve at:
12 - 14 °C
Longevity:
03 - 05 years
- 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 Pinot Bianco Platt & Riegl 2025 |
|---|---|
| Type | White green still |
| Denomination | Alto Adige DOC |
| Vintage | 2025 |
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Grape varieties | 100% Pinot Bianco |
| Country | Italy |
| Region | Trentino Alto Adige |
| Vendor | Girlan |
| Origin | Vineyards in the locality of Plattenriegl, Appiano/San Michele (Cornaiano, Bolzano), South Tyrol, Italy |
| Soil composition | Soils rich in clay, limestone and gravel, on volcanic porphyritic terrain. |
| Yield per hectare | 56 hectolitres per hectare |
| Harvest | The harvest is carried out by hand in small containers for transport to the winery. |
| Production technique | Manual harvesting in small crates; gentle whole-bunch pressing; clarification of the must by natural sedimentation; fermentation partly in temperature-controlled stainless steel and partly in large oak casks (50 hl) with partial malolactic fermentation; ageing on the fine lees for approximately 6–7 months. |
| Wine making | After gentle whole-bunch pressing, the must is clarified through natural settling. Fermentation takes place partly in temperature-controlled stainless steel tanks and partly in large oak casks (50 hl), with partial malolactic fermentation in the cask. This is followed by ageing on the fine lees for approximately 6–7 months. |
| Aging | Ageing on fine lees for about 6–7 months (partial malolactic fermentation also takes place in some barrels). |
| Total acidity | 6.39 gr/L |
| Allergens | Contains sulphites |