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.
Oldie but goldie
Our Pét-Nat (Pétillant Naturel) has meanwhile become a classic of the comets and thus a ﬁxed component of the line. What exactly is a Pét-Nat? Pét-Nat stands for the most traditional form of sparkling wine; each bottle is unique, as the wine is bottled before the fermentation is completed, without any addition of yeast or sugar.
MUS XXII is composed of the grape varieties Moscato Giallo (70%), Souvigner Gris (28%) and Manzoni Bianco (2%). The Moscato Giallo was on the skins for one night, the Souvigner Gris was viniﬁed classically and the Manzoni Bianco made a maceration of two weeks.
Up we go!
With this comet, we are giving back space to a grape variety, that was thought to be lost and has almost been forgotten. The Manzoni Bianco grapes come from our biodynamic vintner partner Albert Vontavon, who planted them at the lowest point in the vineyard, under the Müller Thurgau site.
After 4 days of maceration on stems and skins, the grapes were pressed, fermented separately and blended in our FÒRRA Manzoni Bianco. Only one barrique was left, which turned out to be a new comet!
Coincidence played a major role in this wine. In fact, the wine was aged in a new barrique, as no old one was available.
Two in a bottle
SE ROU MA is made out of two different grape varieties and vintages: Semillon (2019) and Rousanne (2020), which has been fermented on the mash.
Through blending on a test scale we decided to take the challenge and unite these individual wines to something thrilling. By realizing the mix in advance, the wine had an after-blend aging stage in barrique, helping to harmonize the two components of this comet.
Let´s talk about it
Three vintages of Souvignier Gris meet here in different compositions: 2018 (50%), 2019 (40%) and 2020 (10%), which have been fermented for about 10 days on the mash. In this comet, we consciously deal with the topic of Piwi (fungus resistant grape varieties), asking ourselves what we think about it.
Piwi’s are not cultivated varieties and do not have the clonal diversity that is usually important for us, which is why we are somewhat critical about it. However, we are aware that in certain sensible sites they do make sense.
The grapes of SOU MA3 come from the Aspmayerhof in Prissiano, where they thrive on limestone soils and are well ventilated by the cold air from the Alta Val di Non.
How about some oxidized sweetness? This wine has fermented intermittently for years. During these interruptions, oxidative maturation took over. That is why when drinking it we get a Sherry-like perception of it.
For this wine, we worked with an exotic grape variety for Alto Adige: Petit Manseng, originally from France, with a high sugar content and a good acid structure. Due to several circumstances dictated by chance, this wine has a high alcohol content.
This wine is a conversation starter.
We have not reinvented the wheel, but it is very clear to us that we have to deal intensively with the issue of climate change also here in Alto Adige. One of our trainees, Christian Henke, and the cellar team asked themselves how to make Pinot Noir in the future to ensure that the grape variety would be preserved.
FUPI - Future Pinot Noir - is an authentic, recognizable and structured wine, 100% fermented on the whole grape. For us, this is a good start to learn how to grow a cool grape variety in a hot growing region in future.
According to artist Joseph Beuys, form ultimately grows out of chaos through movement. More than 25 years ago, Rainer Zierock, a good friend of the family, planted over 200 grape varieties from all over the world in Magrè. During harvest time, the chaos reaches its peak, as the varieties have different stages of ripeness, acidity and sugar levels. At the time of vinification, the chaos is transformed into form through movement. Fermentation combines these different varieties and characteristics and creates a complex unity.
Normally, a field blend consists of about three different grape varieties, we have now spiced up this idea with around 200 varieties and the result is exciting!
The ZIE XIX consists of red and white grapes, which were vinified together on the skins for about 18 days. The wine was then extracted and stored with the pressed wine in small wooden barrels and, contrary to our other approach, filled early, after 9 months. Now this comet benefits from its long maturation in the bottle.