Pierrot Vino Bianco Reyter
| Type | White Wine |
|---|---|
| Grapes | Varietà Autoctone Locali |
| Varietal | Vino Bianco |
| Alcohol | 13.5% |
| Cellar | Reyter - Unterhofer Christoph - Bolzano |
| Dimension | 0,75 l |
| Agricolture | natural yeasts, organic |
| Country | Italy |
| Region | Trentino Alto Adige |
| Pairings | White Meat, Shell Fish, Cheese, Blue Cheese, Seafood, Appetizer, Fish, Pasta with Fish |
Christoph Unterhofer decided to make use of grapes from vineyards of the Piwi genre. These are obtained by crossing different varieties of the genre Vitis and they are considered resistant especially against fungal diseases. This allows him to greatly reduce the use of pesticides and fertilizers. An example of a Piwi grape variety is Muscaris, a cross between Muscat Yellow and Solaris.
The white Pierrot is a wine with good body and roundness, characteristics also achieved through malolactic fermentation. It is then aged in 500-liter barrels for about 12-16 months.
Reyter - Unterhofer Christoph - Bolzano
The Reyter farm, located in Gries, one of the districts of Bolzano, was founded in 1988 with very few hectares of Lagrein vines that are still used today. Currently Christoph and Rosy run the 4-hectare farm. In addition to the vines, their fruit production is also important. The terrain in which the farm is located is perfect for viticulture. The soil is alluvial, porphyry and moraine due to the proximity of the Talvera and Isarco rivers. Also the climate is well suited with warm summers, mild winters and more than 300 days of sunshine per year.
The choice to sow various types of grasses and cereals constitutes a compensatory symbiosis to the vines, which establish a relationship of exchange of mineral salts and useful substances with these species. Cultivation and tillage are based on certified ecological principles. It is nature that sets the pace, imparting a new special character to the wines each year. The varieties grown are those most traditional in the area, namely Lagrein and Schiava. It is also used a variety called Muscarius from Piwi, resilient, vineyards.
