# Elda Vino Rosso (NV)

- **Producer:** Weingut Nusserhof
- **Colour:** red
- **Type:** still
- **Grapes:** Schiava, Lagrein, Merlot, Blatterle
- **Region:** Trentino-Alto Adige, Italy
- **Style:** Natural
- **Alcohol:** 12.5%
- **Average price:** €45
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 14–16 °C
- **Aromas & flavours:** cherry, strawberry, redcurrant, rose, violet, geranium, black pepper, cloves, forest floor, wet leaves, leather, mushroom

## About this wine

Weingut Nusserhof has been operated by the Mayr family in Bolzano since 1788. Named in honor of winemaker Heinrich Mayr's wife Elda, this bottling comes from a steep 1.5-hectare vineyard of 90-year-old vines originally owned by her family. Despite urban development encroaching on their estate, Nusserhof maintains rigorous organic farming. The wine is released as a Vino Rosso because Mayr intentionally limits yields far below official DOC limits to prioritize complexity and longevity over volume.

## Interesting facts

- Named after winemaker Heinrich Mayr's wife, Elda, whose family originally owned the vineyard parcel.
- The Mayr family has farmed Nusserhof since 1788, keeping organic vines intact despite urban growth around Bolzano.
- Sold as a basic Vino Rosso because the producer rejects high DOC yield allowances in favor of low-yield quality.
- Harvested from 90-year-old historic vines trained in the traditional alpine Pergola system.

## Food pairing

The wine's bright alpine acidity and fine-grained, delicate tannins complement savory, earth-driven dishes without overpowering them. Lean red meats, game birds, and mushroom-focused preparations echo the wine's forest floor nuances while matching its light to medium body.

## Wine making process

The old-vine field blend is hand-harvested from traditional Pergola vines and spontaneously co-fermented with wild yeasts in stainless steel tanks without temperature control. Skin contact lasts 4 to 6 weeks. The wine matures in large 20-hectoliter French oak botti for 20 to 24 months, followed by two years of bottle aging before release. Bottling includes minimal sulfur additions and light, non-sterile filtration without fining.