Trentino Alto Adige

The aromatic grape variety with its unmistakable reddish berries comes from an area adjacent to the winery and is now widely grown around the world. Unlike many international Gewürztraminer, this one is vinified dry. It results in a memorable fruity-spicy type of wine. It is seductive for its aromatic fullness.
IN APPEARANCE
straw yellow
ON THE NOSE
intense aromas of rose and lychee
ON THE PALATE
fruity-spicy and aromatic
HARVEST
mid-September; manual harvesting and selection of the grapes.
VINIFICATION
fermentation and maturation in steel tanks.

Until the 1980s, we find some Chardonnay vines in the vineyards suited for Pinot Bianco. It was in 1982 that Chardonnay was vinified for the first time in purity thanks to the Cantina San Michele-Appiano. Since then, this wine has undergone significant development. It presents itself magnificently juicy, inviting, and with a long persistence.

This renowned grape variety prefers higher altitudes, performing best up to 900 metres above sea level. The Müller Thurgau impresses with its fruity aroma, as well as its lively acidity.
IN APPEARANCE
pale yellow with slight greenish reflections
ON THE NOSE
aromas of hay and muscat
ON THE PALATE
refined with pleasant acidity
HARVEST
mid-September; manual harvesting and selection of the grapes.
WINEMAKING
aged in steel tanks.

Introduced in its second homeland – South Tyrol – as early as 1850, Pinot Bianco is one of the most important white wines in our cellar. Bottled for the first time in 1982, the Schulthauser is now among the most well-known Pinot Bianco in the South Tyrolean landscape. A complete wine, finely fruity and fresh, capable of seducing the palate both for its creamy softness and its pronounced acidity.
TO THE EYE

yellow straw with greenish reflections
ON THE NOSE
clear fruity expressions of apple, fresh pear and white flowers
ON THE PALATE
lively and balanced with fresh and fruity creaminess
HARVEST
mid-September; manual harvesting and selection of the grapes.
VINIFICATION
the majority (85%) is fermented in steel tanks, the remainder in wooden barrels with subsequent malolactic fermentation. The two wines are then blended in February.

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