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Tiefenbrunner

Tiefenbrunner Merus Muller Thurgau 2023

White still

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Regular price €13,50
Regular price €13,50 Sale price
Sale Sold out
Lowest price: Is the lowest price at which the product was on sale during the 30 days before the price reduction, including other promotional periods

Other years:

2024
Last 1 bottles remaining
Denomination Alto Adige DOC
Size 0,75 l
Alcohol content 13.0% by volume
Area Trentino Alto Adige (Italy)
Grape varieties 100% Müller Thurgau
Other years 2024
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Details

Profumo

Perfume

This wine has a wonderful scent and taste. It has a fruity, aromatic fragrances of wild herbs, fresh grass and nutmeg.

Colore

Color

From pale green to pale yellow in color.

Gusto

Taste

Its balanced acidic potential makes it full in the body and subtly elegant in the finish.

Serve at:

10 - 12 °C.

Longevity:

03 - 05 years

Young and Fresh White Wines

Pairings

Aperitif! Light appetizers, fried fresh-water fish, cream cheese.

Fish
Shellfish
Cheese
White fish
Fried fish

Producer
Tiefenbrunner
From this winery
  • Start up year: 1848
  • Oenologist: Stephan Rohregger
  • Bottles produced: 650.000
  • Hectares: 88
We, Sabine and Christof, are the fifth-generation owners of the Tiefenbrunner Wine Estate and take great pride in our heritage.

It is both an honor and a responsibility to carry on the legacy and to continue writing the story of the Tiefenbrunner family, chapter by chapter, year after year, vintage after vintage.
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Name Tiefenbrunner Merus Muller Thurgau 2023
Type White still
Denomination Alto Adige DOC
Vintage 2023
Size 0,75 l
Alcohol content 13.0% by volume
Grape varieties 100% Müller Thurgau
Country Italy
Region Trentino Alto Adige
Vendor Tiefenbrunner
Origin Hillside vineyards in the town of Penone, Corona and Aicha Under
Climate Altitude: Penone (550-650 m. a.s.l.); Corona (750-900 m. a.s.l.); Aicha Under (650-700 m. a.s.l.).
Soil composition Chalk gravel moraine to Penone, loamy moraine soil in Corona, soil sandy shale to Aicha Under (Völs).
Cultivation system Pergola and Spalliera.
Plants per hectare 3500 - 7500
Yield per hectare 65 - 75 q.
Wine making Fermentation at a controlled temperature of 20 °C in steel aging on the lees for 4 months in steel, cement tank.
Total acidity 6.2 gr/L
Residual sugar 3.6 gr/L
Allergens Contains sulphites