# Sauvignon Blanc Mitterberg IGT (2023)

- **Producer:** Weingut Riedingerhof
- **Colour:** white
- **Type:** still
- **Grapes:** Sauvignon Blanc
- **Region:** Trentino-Alto Adige, Italy
- **Style:** Natural
- **Alcohol:** 11.5%
- **Average price:** €19
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 13–15 °C
- **Aromas & flavours:** gooseberry, lemon, grapefruit, herbaceous, grass, toast, butter

## About this wine

Weingut Riedingerhof, located in Meran within the scenic South Tyrol region, boasts a centennial winegrowing history. In the 1980s, the estate's vineyards were unfortunately replaced by apple orchards. However, in 2012, third-generation grower Hansi Verdorfer reclaimed the historic cellars and struck a deal with his father to replant vines on the steep, terraced alpine slopes. Operating as a meticulous boutique producer, Verdorfer focuses on low-intervention, defensive winemaking to capture the raw, unpolished mineral personality of the mountains.

## Interesting facts

- In the 1980s, the estate's historic vines were completely replaced by apple trees before being reclaimed for wine in 2012.
- Winemaker Hansi Verdorfer negotiated with his father to tear up profitable apple orchards to replant grapes on steep slopes.
- The wine undergoes 3 days of skin contact, a rare technique for South Tyrolean Sauvignon Blanc, adding a unique phenolic texture.

## Food pairing

This light-bodied, high-acid white wine pairs beautifully with fresh, high-acid dishes and delicate proteins. The subtle phenolic grip from three days of skin contact allows it to stand up to light fats like goat cheese and olive oil, while its crisp acidity cuts through creamy textures without overwhelming the palate.

## Wine making process

The winemaking process for this Sauvignon Blanc is defined by minimal intervention. The hand-harvested grapes undergo three days of skin maceration and fermentation (Maischegärung) before pressing. Spontaneous fermentation is carried out using only vineyard-native yeasts. To balance freshness and texture, 70% of the juice is fermented and aged in stainless steel tanks, while the remaining 30% is vinified in old, neutral oak tonneaux. The wine is aged on its lees and bottled unfined and unfiltered with minimal sulfur additions.