Aromas of black currants, blackberry patch, and a mineral, attractive tone. On the palate, this medium-bodied wine has fresh, juicy acid, with blackberry flavors and crunchy minerality.
Gries, a town just south of the Brenner Pass, was built as a fortress in the late 11th century. Some 300 years later, it was donated to local monks and became a monastery, producing its own wine. The site was abandoned in 1788. In 1845, a group of Benedictine brothers arrived from Muri in Switzerland, bringing with them a sophisticated knowledge of viticulture and wine making. Following the Benedictine rule of “ora et labore” (prayer and work), they revived vineyards and orchards and rebuilt cellars and chapel. By the turn of the 20th century they were delivering bulk wine on both sides of the Brenner Pass to German-speaking regions. By 1947, the area had achieved DOC status, with the monks being among the most respected producers. Today the monastery produces several red and white wines sold around the world.
Grapes for this wine come from the monastery’s own vineyards in Bozen, Kaiserau at the confluence of the Eisack and Etsch Rivers, 260m above sea level. This south-facing site allows full ripening, and its minerally alluvial soils provide an important component to the wine. Under the direction of winemaker Christian Werth, the must is fermented for a week in stainless steel at 19°C. The wine is aged for six months in large wooden before release.
Charcuterie, Cheese, Chicken/Turkey, Duck, Fish-full flavored (salmon/tuna), Grilled preparations, Ham, Lamb, Mexican, Mushrooms, Pizza, Roasted Root Vegetables, Slow-smoked Barbeque/BBQ Sauce, Tapas, Tomato Sauce, Vegetables
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