Kofererhof 'Valle Isarco' Riesling 2012
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This is a white wine imageKofererhof 'Valle Isarco' Riesling 2012

 
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Vinous 94
"The 2012 Riesling is simply fabulous. A wine that marries tension and richness, the Riesling impresses for its exceptional balance and pure class. All the elements come together gracefully as the wine opens up in the glass. Mint, jasmine, ripe pears and lime add the final notes of complexity in this striking, nuanced Riesling from Köfererhof. " ~ AG

" Production area: Novacella-Varna
Vineyard extension: 0.45
Blend: Riesling - 100%
Vineyard age (year of planting): 1998
Soil type: Gravel ... read more
This is a white wine
Item ID: #16089
Size: 750mL (wine)
Closure: Cork

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Vinous 94
"The 2012 Riesling is simply fabulous. A wine that marries tension and richness, the Riesling impresses for its exceptional balance and pure class. All the elements come together gracefully as the wine opens up in the glass. Mint, jasmine, ripe pears and lime add the final notes of complexity in this striking, nuanced Riesling from Köfererhof. " ~ AG

" Production area: Novacella-Varna
Vineyard extension: 0.45
Blend: Riesling - 100%
Vineyard age (year of planting): 1998
Soil type: Gravel made of silt and of sand of morainic origin
Exposure: South, altitude 700 meters above sea level

Vinification and ageing: Vinification in stainless steel vessels, no maceration with the skins, fermentation at 20 degrees C., maturation in stainless steel, the wine rests on the lees for 6 months. 50% of the clusters is harvested normally, the other 50% after 2-3 weeks (late harvest); after maturation the wine made from the two harvests is blended. The wine made with the late harvest is more complex and with residual sugar.
Average no. bottles/year: 2000
Suggested serving temperature (degrees °C): 10-12
Alcohol %: 13
Dry extract g/l : 29.6
Acidity g/l : 8
Grape yield per hectare quintals: 60-80
Notes: Vine training system: Guyot Vineyard density: 7,500 vines/hectare Harvest: end of October/November Residual sugar: 7.2 grams/litre " ~ Winery notes

Kofererhof

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Kofererhof"Gunter Kerschbaumer is an unusually talented young man who makes some of Italy's best white wines. Unbelievably good sylvaner, Muller-Thurgau and kerner arise from splendidly situated vineyards at close to 700 meters above sea level. These are wines that will put to rest any preconceived notions you may have on those grapes. His riesling is quickly becoming one of the best Italian examples of this variety as well." -- International Wine Cellar

Acquired and managed by the Kerschbaumer family since 1940, the Kofererhof estate has existed in southern Tyrol, a region that is as Austrian in spirit as it is Italian, for over 850 years. In 1995, the winery started to bottle its own wines after having sold its fruit to local wineries for years. Kofererhof's tiny 5 hectares of vines are located at the base of the Dolomite mountains between 700 and 800 meters above sea level. At this high altitude, the variation in temperatures from day to night is ideal, and the carefully tended, high-density vineyards yield intensely fragrant, concentrated and well-balanced wines. All grapes are harvested by hand, and attention to detail is paramount in this limited production winery. Farming practices are currently of low environmental impact but will become fully organic in the near future. Indigenous yeasts are used, except in the rare instance of a particularly challenging vintage. All wines are fermented and aged in temperature-controlled tanks with the exception of the Pinot Grigio, which is partially aged in large casks of Acacia wood. Total production for the estate is only around 3,500 cases of wine per year! The quality of these wines raises the bar for all whites from Alto Adige.

Vineyard Practices: Kofererhof is a practicing organic winery. Integrated insect and disease control is followed. The Alto Adige region supports the growers with consultants and technical staff for the monitoring of insects and diseases. The region frowns on the use of harmful products as the vineyards are located near villages and towns. To curb fungus, growers use sulfur and copper-based products. Only organic fertilizers and manure are used and cover crops between the rows of vines add additional nutrients (in the new vineyards low growing crops are sown). When needed, the soil is tilled with manure and cut up plant substance. Very low doses of added SO2 in the wines help preserve them.

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