Alois Lageder
Pinot Grigio Porer 2024
| Denomination | IGT Mitterberg |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.0% by volume |
| Area | Trentino Alto Adige (Italy) |
| Grape varieties | 100% Pinot Grigio |
| Aging | On the fine lees, partly in stainless steel and partly in wooden barrels (about 9 months). Blending of various components: one part of the grapes was vinified immediately (classic vinification), another part remained in contact with the skins for 15 hours, and a third part stayed in contact with the stems and skins for about a year. |
- Style: Still biodynamic Pinot Grigio IGT Mitterberg, dry, fresh and structured character
- Vinification: spontaneous fermentation with indigenous yeasts, in steel and wooden barrels
- Maceration: blend of pressing, 15 hours on the skins and 1 year with stalks and skins
- Aroma and taste: hints of melon and peach, spicy and mineral notes, lively on the palate
- Ageing and origin: 9 months on fine lees; grapes from Magrè and Salorno, calcareous soils
Description
What kind of wine is it
The Pinot Grigio Porer by Alois Lageder is a still biodynamic white wine from the Mitterberg area. Made from Pinot Grigio grapes, it displays a lively and precise profile, characterised by a dry, fresh and full palate. In the glass, it shows a straw yellow colour with slight reddish highlights. On the nose, clear notes of melon and peach emerge, accompanied by spicy nuances and a mineral hint. The taste is lively and offers great organoleptic balance.
Where does it come from
The grapes come from the municipalities of Magrè and Salorno, located in the Mitterberg area. The vines grow between 230 and 240 metres above sea level, with roots in sandy soils, stony and very calcareous. This particular geological composition gives the Pinot Grigio a particularly dry and clean expression. The vineyard yield is limited, while the harvest takes place between 11 August and 3 September to preserve the freshness and integrity of the fruit.
How is it produced
Production is based on a careful blend of components vinified separately. One part of the grapes is pressed immediately, a second rests for fifteen hours in contact with the skins, and a third macerates together with stalks and skins for a year. The spontaneous fermentation with indigenous yeasts takes place in both steel containers and wooden barrels. Ageing on the fine lees lasts for about nine months. This careful skin maceration gives the wine remarkable structural fullness, while maintaining its lively fruity character.
History and Curiosities
Founded in 1823, the Alois Lageder estate demonstrates its commitment to holistic agriculture through this exceptional biodynamic Pinot Grigio. The Porer 2024 is the result of skilful winemaking that combines various processing techniques, alternating classic immediate pressing with extended contact with the stalks. This artisanal care delivers a full and lively sip, beautifully enhanced by fresh fruity and mineral notes that reflect the authentic essence of IGT Mitterberg.
Tasting notes
Perfume
Color
Taste
Serve at:
08 - 10 °C
Longevity:
03 - 05 years
- Start up year: 1823
- Oenologist: Jo Pfisterer, Paola Tenaglia, Georg Meissner
- Bottles produced: 1.200.000
| Name | Alois Lageder Pinot Grigio Porer 2024 |
|---|---|
| Type | White biodynamic still |
| Denomination | Mitterberg IGT |
| Vintage | 2024 |
| Size | 0,75 l |
| Alcohol content | 12.0% by volume |
| Grape varieties | 100% Pinot Grigio |
| Country | Italy |
| Region | Trentino Alto Adige |
| Vendor | Alois Lageder |
| Story | History and Curiosities Founded in 1823, the Alois Lageder estate demonstrates its commitment to holistic agriculture through this exceptional biodynamic Pinot Grigio. The Porer 2024 is the result of skilful winemaking that combines various processing techniques, alternating classic immediate pressing with extended contact with the stalks. This artisanal care delivers a full and lively sip, beautifully enhanced by fresh fruity and mineral notes that reflect the authentic essence of IGT Mitterberg. |
| Origin | Magrè, Salorno |
| Soil composition | Sandy, stony and very calcareous soils. |
| Yield per hectare | 37 hl |
| Harvest | 11 August - 3 September |
| Production technique | Fermentation with indigenous yeasts, maceration on the skins, vinification partly in steel and partly in wooden barrels |
| Wine making | Spontaneous fermentation partly in steel and partly in wooden barrels. |
| Aging | On the fine lees, partly in stainless steel and partly in wooden barrels (about 9 months). Blending of various components: one part of the grapes was vinified immediately (classic vinification), another part remained in contact with the skins for 15 hours, and a third part stayed in contact with the stems and skins for about a year. |
| Total acidity | 5.3 gr/L |
| Allergens | Contains sulphites |