Kuenhof
Appellation: Val d'Isarco
Proprietor: Peter & Brigitte Pliger
Year Founded: First estate bottled in 1990
Size: 6 hectares
Farming Practice: Biodynamic
Wines:
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:
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:
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:
