Gilfenstein was created with the aim of selecting the best of the South Tyrolean winemaking and culinary tradition directly on the territory. It is a project that has had many years of research and professional meetings, developing important partnerships.
Gilfenstein has signed a pact that has only one direction: the absolute quality of what it makes and the search for a unique product that represents the exact expression of the production area.
The vines are trained in Guyot on clayey soils with morainic pebbles with porphyry sediments, at a height of 500 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...
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...
The vines are trained in Guyot on alluvial soils at a height of 300 meters above sea level. Once they have reached maturity, the de-stemmed grapes are fermented in steel tanks with whole berries for about 15 days at a temperature of 24 ° C. After fermentation, the wine ages for six months before...
The vines are grown in Pegola Trentina on sandy soils of porphyritic origin at a height of 300 meters above sea level. Arrived at 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 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-berry grapes are fermented in steel tanks for about 10 days at a temperature of 25 ° C. Aging for six months before being bottled
