Hoffstatter - Oberkerschbaum Sauvignon

Technique: Immediately after their arrival to the cellar, the grapes are lightly crushed and the must is left to macerate with the skins for a few hours to enhance fruit expression. After gentle pressing and natural sedimentation to remove haze, the must is fermented at controlled temperatures. After fermentation, the Oberkerschbaum Sauvignon matures for a further 8 months on the fine lees in oak barrels. The fine lees are stirred monthly (bâttonage).

Production Area: Oberkerschbaum wine farmstead in Buchholz/Salurn.  This Sauvignon is a selection of the best grapes from our Oberkerschbaum wine farmstead in Buchholz/Salurn. Thanks to a special microclimate, ideal aspect and challenging elevation, Oberkerschbaum is one of the most exciting crus for Sauvignon in Alto Adige.

Altitude: 750-800m. above sea level.

Soil: calcareous marl.

Marvellous to enjoy on its own, but also in combination with crustaceans, complex fish creations and Asian dishes.

Serving Temperature: 12-14°C.