Baron Widmann

Varietal/Blend: Chardonnay (60%), Pinot Blanc (20%) and Petit Manseng (20%)

Vineyard Area: Chardonnay: From a hillside vineyard at 250 meters above sea level called “Mila” in the village of Kurtatsch Pinot Blanc: From a steeply sloped site at 600 meters called “Sulzhof” in the village of Penon Petit Manseng: From a site called “Auhof” at 280 meters, also steeply sloped, in the village of Entiklar 15 - 30-year old vines

Soil: High proportion of limestone gravel with inclusions of loamy sand

Elevation: 250-600 meters

Exposure: Varying

Vine Training Method: Guyot

Vinification: Grapes are manually harvested and each variety is picked a different times once at optimal maturity, starting with Chardonnay then Pinot Blanc and finally, Petit Manseng. Chardonnay is vinified and aged in large oak barrels and the others in acacia wood barrels. Bâtonnage is employed.

Maturation: 8 months before a final blending of the three wines

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Varietal/Blend: Chardonnay, Pinot Blanc and Petit Manseng

Vineyard Area: The Chardonnay, which is harvested first, comes from a vineyard called "Mila" in village of Cortaccia at 250 meters. The Pinot Bianco, harvested usually two weeks later, comes from a vineyard called “Sulzhof” in the village of Penone at 600 meters. The Petit Manseng, which is harvested a full month after the Pinot Bainco, is drawn from a vineyard called “Auhof” in the village of Niclara at 260 meters. Vines were planted in the 90s and early-2000s.

Soil: Calcareous sands and clays.

Elevation: 250-600 meters

Vine Training Method: Guyot

Vinification: Each variety is vinified separately with fermentation and aging in mostly botti and small portion in barriques.

Varietal/Blend: Vernatsch (a.k.a. Schiava)

Vineyard Area: From a hillside site called Nockerisch in the village of Kurtatsch — vines are 45 years old

Soil: High proportion of limestone gravel with inclusions of loamy sand

Elevation: 350 meters

Exposure: Southeast

Vine Training Method: Pergola

Vinification: Manual harvest, grapes de-stemmed, fermentation in steel

Maturation: Malolactic fermentation and aging in large oak barrels

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