Unterebner

selection range

Unterebner Pinot grigio was launched in 1989 as a symbol of Cantina Tramin’s pursuit of excellence. It reveals the surprising finesse and elegance of this grape variety, with a decisive alpine twist, beyond any fashion and trends.

"

Unterebner delivers far and beyond your standard Pinot Grigio…. It boasts more complexity than you might expect!

Robert Parker, March 2015

VINTAGE

MONTHS OF MATURATION

AGING POTENTIAL IN YEARS

APPELATION

Alto Adige DOC

VINTAGE

2019

vintage description

Winter ended with heavy snowfalls in the mountains. Warmer temperatures in March and April as well as well-nurtured soils caused premature and quite uneven budburst. A cool May then delayed flowering. A damp and hot month of June increased the risk of fungal diseases, which could be contained by intensive manual work in the vineyards. A dry spell, interrupted only by short and violent thunderstorms, characterised the rest of the summer. Two heat waves basically had no negative effect whatsoever. By mid-August, lowest temperatures started to drop significantly. A substantial diurnal temperature variation was registered throughout the harvest, which began about two weeks later than in the previous year. The white wines of the 2019 vintage show impressive freshness and especially Gewürztraminer showcases particular elegance. The red wines present a lot of fruit and lively tannins.

TECHNICAL INFORMATION

grapes: Pinot Gris
yield: 50 hl/ha
altitude: 400 – 5000 m
slope exposure: southeast 85 %, south 15 %
harvest: mid-September
soil: calciferous gravel with loam on porphyry bedrock
age of vines: 10 – 30 years
climate: Extreme interplay between sunny days influenced by the Mediterranean climate and the cool
nights marked by the cold downslope winds from the surrounding mountains.
bottles produced: ca. 20,000, 150 magnum bottles and a few other large formats

winemaking

At harvest, the grapes are delivered in small bins and immediately gently pressed. The must ferments slowly at controlled temperatures (18-20°C), partly in oak barrels (30 – 40 hl), and partly in tonneaux, where malolactic fermentation also occurs. The wine is clarified through natural sedimentation of particles.

MATURATION
Maturation takes place in large oak barrels (30-40 hl) with a smaller part in tonneaux, always on the lees until the end of August. After bottling, the wine matures in the bottle for at least another 3 months. Total maturation period is thus at least 14 months.