Tiefenbrunner
Turmhof Chardonnay 2023
| Denomination | DOC Alto Adige Chardonnay |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Area | Trentino Alto Adige (Italy) |
| Grape varieties | 100% Chardonnay |
| Aging | Fermentation and maturation for ten months: 50% in large wooden barrels with regular bâtonnage, 25% in cement vats, 25% with malolactic fermentation in tonneaux; after blending, it matures for a further two months in cement, then is bottled and aged for five months in bottle. |
- Origin and variety: Alto Adige DOC, pure Chardonnay from Magrè and Cortaccia (210–650 m)
- Ageing: 10 months in large barrels, concrete and tonneau, followed by 5 months in bottle
- Aromas: notes of pineapple, banana, apple and a slight hint of vanilla
- Taste: dry, precise and structured, with refined oak and a savoury finish
- Recommended pairings: seafood dishes, fish, delicate starters and white meats; serving temperature 10–12 °C
Description
What kind of wine it is
The Turmhof Chardonnay by Tiefenbrunner is a still white wine with a Denomination of Controlled Origin that embodies the essence of Alto Adige. Showcasing the elegance that Chardonnay expresses at high altitudes, it offers an aromatic bouquet with clear notes of pineapple, banana and apple, enriched by delicate hints of vanilla. On the palate, it reveals a powerful and defined structure, accompanied by a pleasant saline finish and skilful use of oak. The dry, harmonious and expressive sip pairs perfectly with seafood dishes, light starters and white meats.
Where it comes from
The grapes come from selected vineyards located south of Magrè and Cortaccia, spread between flat areas and slopes. The rows extend at altitudes between 210 and 650 metres, enjoying an ideal exposure for the ripening of the bunches. The complexity of the flavour profile derives from the variety of calcareous-dolomitic and stony soils, combined with gravel from moraine sediments and sandy alluvial soils. This geological diversity gives the wine a distinct mineral imprint and a character that faithfully reflects the mountain landscape.
How it is produced
The vinification is aimed at preserving the aromatic purity of the grape variety. The maturation lasts ten months and follows three paths: one part matures in large wooden barrels with regular bâtonnage, one part rests on fine lees in cement tanks, while the remaining part undergoes malolactic fermentation in barrels. Afterwards, the final blend rests for a further two months in cement to harmonise the different components. The use of different containers precisely modulates the oak notes. The process ends with bottle ageing which gives the wine balance and elegance.
Awards
-
2023
2One of the most prestigious wine guides in Italy.
Tasting notes
Perfume
Color
Taste
Serve at:
12 - 14 °C
Longevity:
03 - 05 years
- Start up year: 1848
- Oenologist: Stephan Rohregger
- Bottles produced: 650.000
- Hectares: 88
It is both an honor and a responsibility to carry on the legacy and to continue writing the story of the Tiefenbrunner family, chapter by chapter, year after year, vintage after vintage. Read more
| Name | Tiefenbrunner Turmhof Chardonnay 2023 |
|---|---|
| Type | White still |
| Denomination | Alto Adige DOC |
| Vintage | 2023 |
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Grape varieties | 100% Chardonnay |
| Country | Italy |
| Region | Trentino Alto Adige |
| Vendor | Tiefenbrunner |
| Origin | Vineyards south of Magrè and in Cortaccia |
| Climate | Altitude: 210-450 m a.s.l. Exposure: South/South-East. |
| Soil composition | Calcareous gravel of morainic sediments in Cortaccia and sandy alluvial soils in Magrè. |
| Cultivation system | Espalier, pergola |
| Plants per hectare | 3500-7000 |
| Yield per hectare | 50 - 60 hl/ha |
| Fermentation | Ten months |
| Production technique | Fermentation and ageing with bâtonnage; malolactic fermentation; maturation in large wooden barrels, concrete and tonneaux; bottle ageing |
| Wine making | Fermentation and ageing for ten months: 50% in large wooden casks with regular bâtonnage, 25% in concrete vats, 25% with malolactic fermentation in tonneaux; after blending, it matures for a further two months in concrete, then is bottled and aged for five months in bottle. |
| Aging | Fermentation and maturation for ten months: 50% in large wooden barrels with regular bâtonnage, 25% in cement vats, 25% with malolactic fermentation in tonneaux; after blending, it matures for a further two months in cement, then is bottled and aged for five months in bottle. |
| Total acidity | 6.3 gr/L |
| Residual sugar | 0.7 gr/L |
| Allergens | Contains sulphites |