Riesling

Vincenzo Bertola directs this organically certified agricultural estate, which comprises a total of 100 hectares. 45 hectares of which are planted with vines. In addition, olives, cereals, vegetables and fruit are also grown. Forests and pasture land, on which an Alpaca herd frolics, form part of this estate. The soil, mainly moraine soil with some clay, is loose, stony and dates back to the glacial period. The climate is generally mild and is under the influence of the nearby lake.

The full name of this white grape is Incrocio Manzoni 6.0.13, which indicates its origin. Then-director of the Italian Conegliano Oenology school, Luigi Manzoni, bred this vine in the 1930s from a cross of Riesling and Pinot Blanc. Today, Manzoni is overwhelmingly planted in Italy, with very small quantities planted in Switzerland as well. The main growing areas in Italy are in the Trentino and the Veneto regions, with a total of about 500 hectares planted with Manzoni Bianco.

This vine likes light clay and limestone soils best, and thus its wines tend to be delicately fruity, subtle and elegant.

The Riesling is the flagship of the German wine industry. It grows from north to south in all growing areas. It is also comfortable in the neighbouring Alsace region and in Austria. Its specialty is being vinified to a variety of degrees of sweetness, from bone-dry wines to ice wine. Moreover, thanks to its spirited acidity, it ages better than many reds. The typical Riesling smells of citrus, peach and apricot, shows hints of flint, and with maturity develops an idiosyncratic petrol note. It reflects its terroir like hardly any other white variety. Thus, it often gets fuller and more aromatic in Austria than in Germany. In Alsace, in turn, it has a particular mineral taste. Riesling is a wonderful culinary companion. It fits well not only with fish and shellfish, but also takes the heaviness from hearty meals. And with a fine sweetness and acidity balance, it works wonders for Asian cuisine.