Kuenhof


Growing Area
Val d'Isarco
Proprietor
Peter & Brigitte Pliger
Year Founded
First estate bottled in 1990
Size
6 hectares
Farming Practice
Biodynamic

wines

White

Varietal/Blend
Riesling Renano

Vineyard Area
From steep vineyards south of Bressanone called Kuenhof, Teis, Lahner and Gasteiger (2.5 hectares in total) — vines are up to 30 years old

Soil
Shallow layers of soil characterized by slate and quartz phyllite among the main rock types with a small content of loam

Elevation
1800 - 2900 feet

Exposure
Southeast and partially southwest

Vine Training Method
Guyot-trained at 7,000 to 8,000 vines per hectare

Vinification
Manual harvest, grapes de-stemmed, gently pressed to stainless steel and large acacia wood barrels where the wine rests on its fine lees (no malolactic fermentation occurs)

Maturation
6-7 months in stainless steel and large acacia barrels


Marketing Materials:

White

Varietal/Blend
Sylvaner

Vineyard Area
From steep vineyards south of Bressanone called Kuenhof, Teis, Lahner and Gasteiger (2.5 hectares in total) — vines are up to 30 years old

Soil
Shallow layers of soil characterized by slate and quartz phyllite among the main rock types with a small content of loam

Elevation
1800 - 2460 feet

Exposure
Southeast and partially southwest

Vine Training Method
Guyot-trained at 7,000 to 8,000 vines per hectare

Vinification
Manual harvest, grapes de-stemmed, gently pressed to stainless steel and large acacia wood barrels where the wine rests on its fine lees (no malolactic fermentation occurs)

Maturation
6-7 months in stainless steel and large acacia barrels


Marketing Materials:

White

Varietal/Blend
Veltliner (Grüner Veltliner)

Vineyard Area
From steep vineyards south of Bressanone called Kuenhof, Teis, Lahner and Gasteiger (2.5 hectares in total) — vines are up to 35 years old

Soil
Shallow layers of soil characterized by slate and quartz phyllite among the main rock types with a small content of loam

Elevation
1800 - 2300 feet

Exposure
Shallow layers of soil characterized by slate and quartz phyllite among the main rock types with a small content of loam

Vine Training Method
Guyot-trained at 7,000 to 8,000 vines per hectare

Vinification
Manual harvest, grapes de-stemmed, gently pressed to stainless steel and large acacia wood barrels where the wine rests on its fine lees (no malolactic fermentation occurs)

Maturation
6-7 months in stainless steel and large acacia barrels


Marketing Materials: