Tiefenbrunner
Feldmarschall Von Fenner Muller Thurgau 2023
Regular price
€45,00
Other years:
2020
Immediate availability
| Denomination | DOC Alto Adige Muller Thurgau |
|---|---|
| Alcohol content | 13.5% by volume |
| Area | Trentino Alto Adige (Italy) |
| Grape varieties | 100% Müller Thurgau |
| Aging | Maturation with regular batonnage on the lees in large oak casks for 7 months; 75% fermented and aged in stainless steel on the fine lees for 7 months. |
| Other years | 2020 |
Tasting notes
Perfume
Color
Taste
Serve at:
12 - 14 °C
Longevity:
05 - 10 years
Producer
Tiefenbrunner
From this winery
- Start up year: 1848
- Oenologist: Stephan Rohregger
- Bottles produced: 650.000
- Hectares: 88
We, Sabine and Christof, are the fifth-generation owners of the Tiefenbrunner Wine Estate and take great pride in our heritage.
It is both an honor and a responsibility to carry on the legacy and to continue writing the story of the Tiefenbrunner family, chapter by chapter, year after year, vintage after vintage. Read more
It is both an honor and a responsibility to carry on the legacy and to continue writing the story of the Tiefenbrunner family, chapter by chapter, year after year, vintage after vintage. Read more
Pasta
Fish
Shellfish
| Name | Tiefenbrunner Feldmarschall Von Fenner Muller Thurgau 2023 |
|---|---|
| Type | White still |
| Denomination | Alto Adige DOC |
| Vintage | 2023 |
| Alcohol content | 13.5% by volume |
| Grape varieties | 100% Müller Thurgau |
| Country | Italy |
| Region | Trentino Alto Adige |
| Vendor | Tiefenbrunner |
| Origin | Cortaccia (BZ) |
| Climate | A high plain in Fennberg (a district of Margreid over 1000 m a.s.l.) with protection from the north wind and a distinct microclimate. |
| Soil composition | Loamy soil - limestone. |
| Cultivation system | Guyot |
| Plants per hectare | 8,500 vines/hectare |
| Yield per hectare | 50–60 hl/hectare |
| Fermentation temperature | 20 °C |
| Wine making | After 4 – 6 hours of maceration of the grapes, fermentationat a constant temperature of 20 °C. |
| Aging | Maturation with regular batonnage on the lees in large oak casks for 7 months; 75% fermented and aged in stainless steel on the fine lees for 7 months. |
| Total acidity | 6.9 gr/L |
| Residual sugar | 3.4 gr/L |
| Allergens | Contains sulphites |