Gilfenstein was born with the purpose to select directly on the territory of the best of the tradition of wine and cuisine in south tyrol. It is a project that has had many years of research and professional meetings, developing partnerships is important. Gilfenstein has signed a deal that has a unique direction: the absolute quality of what he does, and the search for a unique product that represents the exact expression of the production area.
The bouquet of this Kerner shows notes of peach and apricot, but also with a light note of nutmeg. The wine is velvety and elegant, balanced and aromatic with typical bitter nuances of the product.
The vines are trained in Guyot on clayey and sandy soils at a height of 400 meters above sea level. Once ripe, the grapes are processed in a controlled atmosphere to preserve their aromatic component. Fermentation takes place in a steel tank at a controlled temperature, at 16 ° C. This low temperature processing contributes to a unique flavor and aroma.
The vines are grown in espalier on moraine and detrital limestone soils at a height of 500 meters above sea level. As soon as they are de-stemmed, the whole-grape grapes are fermented in steel tanks for about 10 days at a temperature of 25 ° C. Aging for six months before being bottled
The vines are grown in Pegola Trentina on sandy soils of porphyritic origin at a height of 300 meters above sea level. When they reach phenolic ripeness, the clusters are processed in a controlled atmosphere to preserve their aromatic component which is very marked in this grape variety.
The vines are trained in Guyot on alluvial soils at a height of 300 meters above sea level. Once ripened, the de-stemmed grapes are fermented in steel tanks with whole grapes for about 15 days at a temperature of 24 ° C. After fermentation, the wine ages for six months before being bottled.
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