Crazy about Pearls

The Association of Alto Adige sparkling wine producers is greatly committed to the elaborate, labor-intensive sparkling wine production according to the classic méthode champenoise bottle fermentation. For that reason, their sparkling wines may contain only natural carbon dioxide, they complete a secondary fermentation in the bottle, they age substantially longer than is required by law, they are “riddled” by hand numerous times each week, and the yeast is removed (disgorged) in a natural way by freezing the neck of the bottle.

Ambitious winemakers are driven by the highest demands for quality and will not shy away from any effort toward a gentle maturation of their sparkling wine. And the awards speak for themselves. Thanks to low levels of histamines, easy drinkability, and mineral-rich freshness, Alto Adige sparkling wine promises an extremely sleek drinking 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.