Crazy about Pearls

The Association of Alto Adige sparkling wine producers is deeply committed to the meticulous, labor-intensive production of sparkling wine using the classic method. As a result, their wines contain only naturally occurring carbon dioxide, undergo secondary fermentation in the bottle, and age signifcantly longer than legally required. Additionally, they are carefully riddled by hand multiple times each week, and the yeast is naturally removed through disgorgement by freezing the bottle’s neck.

Ambitious winemakers are guided by the highest standards of quality and spare no efort in ensuring the delicate maturation of their sparkling wines. And the awards speak for themselves. With low histamine levels, exceptional drinkability, and a mineral-rich freshness, Alto Adige sparkling wine offers an effortlessly elegant tasting experience.

A visit to the sparkling wine producers along with a tasting provides insights into the widely varied flavor palette of Alto Adige sparkling wine and the various stories that lie behind each sparkling wine producer of the Association: the pioneering work of the Kettmeirs, the especially high elevation of the Arunda Winery, the family history of the Von Braunbachs, the consciousness of tradition of the St. Pauls Praeclarus Winery and the Haderburg Winery, the maturation perfectionism of Lorenz Martini, the artistic interpretation of the Cantina Kaltern, and the spirit of innovation of the Meran Winery,  the Kurtatsch Winery, the Pfitscher Winary and the Peter Sölva Winary.