Sudtirol Kerner 2023

描述

A still white wine from Trentino-Alto Adige, produced by Konrad Oberhofer, 2023 vintage. A Kerner that embodies the elegance and freshness of Alto Adige wines. 0.75 l bottle, 14% ABV. The Kerner grape is a cross between Schiava and Riesling. Straw yellow with greenish highlights. On the palate, it is intense and slightly spicy with a nutty note; it recalls hints of peach and apricot and finishes with balanced acidity.

详情

颜色

Straw yellow with greenish reflections.

味道

Intense and lightly spicy on the palate with a hint of muscat; reminiscent of peach and apricot and a finish with balanced acidity.

服务于：

12 - 14 °C.

长寿：

03 - 05 years

生产者

生产者

Konrad Oberhofer

来自这个酒庄

Konrad Oberhofer was born in 1906 into a family that had long been involved in agriculture and the wine trade. His father produced and sold wine successfully.

As was customary in the time around 1900, it was mainly red wine from the local grape variety Vernatsch. It was exported mostly to countries north of the Alps, where it enjoyed good reputation, especially at the imperial court in Vienna, where it was drunk abundantly.

Today Vernatsch plays only a secondary role in South Tyrol. Among the red wines, the native Lagrein and the noble Pinot Noir varieties now set the tone. Among the white wines, the varieties Gewürztraminer, Weissburgunder (Pinot Blanc), Sauvignon and Müller Thurgau take the lead.

The local wines continue to be cultivated in the vineyard and vinified in the cellar with the high quality standards introduced by Konrad Oberhofer. 阅读更多

Trentino Alto Adige

技术规格表

名称	Konrad Oberhofer Sudtirol Kerner 2023
类型	White still
葡萄酒名称	Alto Adige DOC
年份	2023
容量	0,75 l
酒精度	14.0% 按体积
葡萄品种	100% Kerner
国家	Italy
产地	Trentino Alto Adige
供应商	Konrad Oberhofer
故事	The Kerner grape variety is a cross of Schiava and Riesling, which originated in Weinsberg (Germany) around 1930.
土壤成分	Alluvial and gravelly soils.
酿酒工艺	The grapes are lightly crushed and the skins remain in contact with the must for about 8 hours before pressing. The must is then separated from the residue by natural precipitation and left to ferment at a controlled temperature.