Santa Margherita
Pinot Grigio Impronta del Fondatore 2024
| Denomination | DOC Alto Adige Pinot Grigio |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Area | Trentino Alto Adige (Italy) |
| Grape varieties | 100% Pinot Grigio |
| Aging | The wine rests for several weeks on the lees to impart volume and complexity, which are harmonised in the subsequent bottle ageing phase. |
- Vintage and origin: 2024 Alto Adige DOC, 100% Pinot Grigio Santa Margherita
- Aromas: pear and apple with floral and citrus notes, intense and clear bouquet
- Palate: dry, structured and balanced, with savoury freshness and an elegant, clean finish
- Vinification: gentle pressing, fermentation in steel at 16–18°C, ageing on the lees
- Pairings: ideal with aperitifs, seafood salads, starters, delicate fish, vegetables and cheeses
Description
What kind of wine it is
Santa Margherita Pinot Grigio Impronta del Fondatore is a still white wine that expresses the typical qualities of Pinot Grigio grown in Alto Adige. On the nose, it offers an intense and clear bouquet, characterised by distinct notes of pear and apple, harmoniously intertwined with delicate floral and citrus nuances. On the palate, it reveals a full-bodied structure balanced by a prolonged and refreshing savouriness. This profile makes it particularly versatile, ensuring an elegant finish and absolute palate cleanliness.
Where it comes from
The grapes come from the Alto Adige region, where the vines are cultivated using the Guyot system at an altitude between three hundred and four hundred and fifty metres. This location guarantees optimal conditions for the ripening of the bunches, essential for preserving the freshness and aromatic integrity of the Pinot Grigio. The moderately loose soils, rich in pebbles of morainic and fluvial origin, impart a clear gustatory tension to the sip. The management of these vineyards reflects Santa Margherita's approach to enhancing the local terroir.
How it is produced
The harvest takes place during the first half of September, selecting only bunches that have reached perfect ripeness. The process begins with a gentle pressing, followed by transferring the must into stainless steel tanks, where fermentation takes place at a controlled temperature for about eight to ten days. Afterwards, the wine rests on the lees for several weeks, which is fundamental for giving volume and a fine aromatic complexity. The process concludes with a period of maturation that allows all the structural components to harmonise perfectly.
History and Curiosities
Founded in 1935 by Count Gaetano Marzotto, the Santa Margherita winery celebrates its prestigious heritage with the Pinot Grigio Impronta del Fondatore. This refined label from the Alto Adige DOC denomination, in the 2024 vintage, encapsulates all the excellence handed down over time. Under the expert guidance of oenologist Loris Vazzoler, the project enhances the grapes of the South Tyrolean territory to offer a wine with full structure and refreshing savouriness, capable of uniting great winemaking tradition and masterful technical expertise in a single sip.
Tasting notes
Perfume
Color
Taste
Serve at:
12 - 14 °C
Longevity:
03 - 05 years
- Start up year: 1935
- Oenologist: Loris Vazzoler
- Bottles produced: 13.000.000
- Hectares: 135
Santa Margherita was born in 1935 from the vision of Count Gaetano Marzotto, who believed in a modern and efficient agriculture based on the harmonious cooperation of people, nature and technology.
87 years have passed since that visionary beginning, but the core values are unchanged and have allowed this dream to grow into one of Italy's most important wine realities, capable of keeping up with the times and interpreting changes in lifestyles and consumption thanks to its widespread presence in more than 90 countries on 5 continents.
One of the pioneers in the sparkling of the Glera grape variety on the hills of Valdobbiadene since 1952, Santa Margherita has helped transform a territorial sparkling wine into a global success.
The company is also credited with the birth of Pinot Grigio as the world knows it today: a wine that has conquered the palates of several generations of winelovers thanks to its contemporary style and extraordinary ability to be paired with different foods and situations, and that 60 years ago triggered a true revolution in taste and oenological pleasure.
In addition to innovation, sustainability is a founding value for Santa Margherita, which has always been convinced that everything that comes from a healthy environment, conducted with wise measure in respect of life cycles, carries a unique value.
We are proud to share the results achieved by Santa Margherita at the end of the tastings conducted as part of the Falstaff Trophy Prosecco 2025:
- 91/100 - Valdobbiadene Prosecco Superiore DOCG Brut, Santa Margherita Read more
| Name | Santa Margherita Pinot Grigio Impronta del Fondatore 2024 |
|---|---|
| Type | White still |
| Denomination | Alto Adige DOC |
| Vintage | 2024 |
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Grape varieties | 100% Pinot Grigio |
| Country | Italy |
| Region | Trentino Alto Adige |
| Vendor | Santa Margherita |
| Story | History and Curiosities Founded in 1935 by Count Gaetano Marzotto, the Santa Margherita winery celebrates its prestigious heritage with the Pinot Grigio Impronta del Fondatore. This refined label from the Alto Adige DOC denomination, in the 2024 vintage, encapsulates all the excellence handed down over time. Under the expert guidance of oenologist Loris Vazzoler, the project enhances the grapes of the South Tyrolean territory to offer a wine with full structure and refreshing savouriness, capable of uniting great winemaking tradition and masterful technical expertise in a single sip. |
| Origin | Alto Adige |
| Soil composition | Moderately loose and pebbly soils, of morainic and fluvial origin |
| Cultivation system | Guyot |
| Plants per hectare | 4,000–5,000 |
| Harvest | First half of September |
| Fermentation temperature | 16–18 °C |
| Fermentation | 8–10 days |
| Production technique | Soft pressing and fermentation in stainless steel tanks at a controlled temperature |
| Wine making | The grapes, harvested at full ripeness and sourced from selected vineyards, undergo gentle pressing; the must is then transferred to stainless steel tanks to ferment for 8–10 days at a controlled temperature of 16–18 °C. The wine then rests on the lees for several weeks before bottling. |
| Aging | The wine rests for several weeks on the lees to impart volume and complexity, which are harmonised in the subsequent bottle ageing phase. |
| Allergens | Contains sulphites |