Pfefferer wine: history, review, how to drink
The Colterenzio winery, located in northern Italy in the autonomous region of Alto Adige, was founded by a group of enthusiastic daredevils in 1960.
Its creators, having quit their jobs at one of the oldest wineries, decided to start their own business, setting a course for quality. And they succeeded.
A small winery, which initially employed three dozen people, today has more than three hundred employees and produces excellent wines that are popular among connoisseurs.
Features of local winemaking
The Italian region, also known as South Tyrol, was once part of the Austrian Empire, which could not but affect the traditions of viticulture.
Many of the drinks have more in common with European ones than with traditional Italian ones, and the names are usually presented in two versions.
Most of the territory is occupied by mountain slopes and hills: grape plantations are often located at a steep angle, which does not bother experienced local winemakers at all.
The cultivation conditions are specific, but favorable for the rapid growth and development of vines:
The proximity of the Alps and Lake Garda leave their mark on the Mediterranean climate - hot days are replaced by cold nights, frequent winds bring freshness and desirable moisture.
Soils are characterized by high water and humus saturation.
A large number of hours of sunshine ensures fruit ripening.
Grapes are grown using two methods: the classic (using pergolas) and the modern trellis method. In winter, short pruning of vines is practiced to improve the quality of the harvest.
The Colterenzio winery (German name: Schreckbichl) is considered one of the youngest winemaking cooperatives in Alto Adige.
However, this does not prevent it from producing decent beverages, using ancient, centuries-proven technologies in combination with innovative ideas and experiments. The company is located near the village of Cornaiano.
More about Pfefferer
One of the most interesting examples of local products is the white dry wine Pfefferer.
The name of the drink sounds unusual only for native Italians, while for German-speaking Tyroleans this variant is a common thing.
The word "Pfefferer" means "pepper", which is fully consistent with the characteristics of the wine.
Pfefferer is a classic varietal drink with a rich, elegant bouquet.
It is made from the Golden Muscat variety, which has a spicy, bright character.
Grapes are grown in heavy sandy soils.
The aroma of ripe fruit combines soft freshness of fruit and spicy, hot and spicy notes.
The future wine is fermented in steel vats at 18 °C for several months.
The color of the wine is golden with a subtle transition to green.
Taste - noble, dense, slightly oily. Fruit (melon, pear, citrus) tones and freshness of meadow grasses are clearly felt.
The finish is long, with a hint of spiciness and light minerality.
The drink is good at a young age, the shelf life of the wine is no more than two years, and the alcohol content is 12.5%.
How to drink Pfefferer
The drink goes well with spicy appetizers and light fish dishes.
Ideal as an aperitif.
Serve Pfefferer chilled: the optimal temperature is 10 °C.
Update: 23.09.2018
Category: Wine and Vermouth