EXPLORING NEW FRONTIERS
Comets flash by, leave a trail, and burn out. Some last for years, others just a few seconds. They leave an impression and can light a path to guide us in what we do every day. Our Comets are all about the joy of experimenting, a desire to innovate, and getting to know our limits in order to learn from them. Each of our Comets is unique, just like a fingerprint, and the labels on every single bottle have been made by hand: the tail of a comet painted on with a finger.
THE JOY OF EXPERIMENTING.
With MÙS – XIX we express our willingness to experiment new methods and ways. The whole cluster vinification and the applied PET NAT method (Pétillant Naturel = bottling during fermentation) reveal further potentials of this grape variety, allowing us to further develop our idea of the Goldmuskateller grape variety and making every single bottle a unique piece.
LOOKING AHEAD TO THE FUTURE.
Already 30 years ago Rainer Zierock and Alois Lageder started paying close attention to the changing climate. Aware that in the future, for a lot of grape varieties, the climate in Alto Adige will be too warm, they started planting grape varieties from the Southern wine-growing regions of Europe. These varieties, which we believe – when cultivated in Alto Adige – result in higher levels of acidity and moderate sugar contents, increasing vitality and precision in our wines.
CHAOS. MOVEMENT. FORM.
According to artist Joseph Beuys, form ultimately grows out of chaos through movement. 25 years ago Rainer Zierock, a close family friend, planted more than 200 grape varieties from all over the world in Magrè. The chaos reaches its peak at the time of harvesting, because the varieties have different levels of ripeness, acidity and sugar. At the time of the cellarage, chaos is transformed into form by movement. As a form-giving process, fermentation combines these different varieties and properties and creates a complex unity.
As long as the ox was in charge of carrying the grapes from the vineyard to the winery, almost every must remained in contact with the skins and stems for several hours. Only when the tractor replaced the animal, the maceration lost its importance. By fermenting the grapes on their skins and stems, we are once again giving the must the time needed to extract key grape components from the skins.
As for our Comet BLA · BLA, several vintages, namely 2017, 2018 and 2019 were blended, resulting in
BLA · BLA · BLA.
PIPO3 shows a possible approach to how we increase the perception of freshness and vitality of our wines in a natural way. The Pinot Grigio grapes were placed undamaged and non-destemmed in a small wooden cask, which was filled up with must. The wine remained in contact with the stems and skin for several months, giving it its natural red hue. Several vintages are blended together and give PIPO3 more complexity. The whole cluster vinification method has now become part of the PORER Pinot Grigio and our classic Pinot Grigio. That’s where the name PIPO comes from: PInk POrer. The number3 derives from the blend of the three vintages.
Tannat is a promising grape variety, which grows excellently under higher temperatures maintaining a lively acidity. Even after 30 years, the grape variety Tannat remains something of a mystery. We are working on new interpretations and learn something new about it every year. This time we harvested the grapes very early at the end of August to emphasize the lightness and freshness of the Tannat. A TANnat LEggero.
LE LA is a wine made from early harvested grapes and has been left on the mash for only four days. The result is a Lagrein that comes close to a Beaujolais or a “vino leggero”. It is characterised by a high acidity and low alcohol level.