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 and important component to the wine. The wine ferments for a week in stainless steel at 19°C. The wine is aged five months on the lees, 75% in tank, 25% in large barrels.

 

Gries is an 11th century fortress south of Brenner Pass that was donated to local monks 300 years later. The monks began wine production, but abandoned Gries in 1788.  In 1845, Benedictine brothers arrived from Muri (Switzerland) with sophisticated wine making and vineyard knowledge. They revived the vineyard and began producing wine. By 1900 they were delivering bulk wine to German speaking regions on both sides of Brenner Pass. In 1947 the area achieved DOC status, and the monks are among the most respected wine makers.