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High-elevation vineyard sites
One of the Alto Adige’s ‘Gang of Four’
Historic estate

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ABout Ignaz Niedrist:

Ignaz Niedrist is one of the best wine producers in the Alto Adige, historically known as the South Tyrol, a fascinating region in the far north of Italy, on the border with Austria. The estate has been in his family for almost 200 years; the grapes were sold to other producers for most of the twentieth century, then Ignaz and his wife Elisabeth started making wine here again in 1989. Now their children, Maria and Johannes, are taking over. We are delighted to be representing this family and these wines!

The Niedrists make excellent examples of most of the traditional grape varieties of this region. White wines range from the appley, mineral Pinot Bianco to a lush, musky Sauvignon; their reds represent the whole range of typical varieties, from the pale red of Schiava to the inky purple of Lagrein. Their jewel of a cellar is in Girlan/Cornaiano, just off the 'Wine Road' that runs through the important villages south of Bolzano; some of the vineyards are clustered around the cellar in the middle of the valley, with the Berg (‘mountain’) vineyard at higher elevation up on its western edge. (This higher elevation allows the family to grow brilliant, minerally white wines.) The most recent addition is a very old Schiava vineyard in Kaltern.

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The Wines:

Weissburgunder

 Some of the best white wines I have had from the Alto Adige have been made from Pinot Bianco (also called Weissburgunder). The best examples are minerally, earthy wines that will repay with 3-5 years in the cellar. The Terlaner zone seems to produce particularly good examples. Pale straw color in the glass; wet-stone aromas with hints of green apple and herbs; fresh, long and minerally on the palate. Drink now with seafood or vegetable appetisers, or age for up to 5 years.

Sauvignon

 Regarding Sauvignon, the Alto Adige produces some of the most distinctive examples of this variety anywhere. Ignaz's Sauvignon is textbook. Pale straw color, very varietal specific aroma of herbs, gooseberry, and a hint of apricot. These aromas carry through onto the palate, which is rich but with excellent fresh acidity; very long finish. Great with seafood or cured meat antipasti.

Kalterersee Classico Superiore

The Schiava (or Trollinger) grape variety produces one of the most typical red wines in this region, a juicy, irresistable red wine that somewhat resembles Beaujolais. The shores of Lake Caldaro, or  ‘Kaltersee’ in the German spoken in this part of Italy, are one of the two best areas for Schiava; the Niedrist Kaltersee is about 90% Schiava, with the remainder made up of the darker traditional blending grapes, Lagrein and Schiava.  The vineyard was planted in the 1940s on calcareous gravel soils; it is trained in the traditional pergola system. The wine is macerated for about two weeks on the skins, then aged until the following summer in the traditional large barrels. This is one of the best examples of this wine I’ve drunk.

Niedrist’s Kaltersee is light in color, with aromas of berries and rose petal, and flavors of red fruits and tea. A bit of tannin on the palate; this is an excellent wine to pair with a range of foods, including salmon and pork, particularly the local smoked ham called Speck.

Lagrein ‘BErger Gei’

 The sub-zone of Gries is famous for Lagrein. This vineyard is owned by Ignaz's in-laws (hence the different label), but farmed and vinified by Ignaz, of course. Aged in small French oak barrels. Exciting deep opaque black-purple color with violet rim; aromas of blackberries and Assam tea-leaves; big, long, chewy finish. Drink now with braised meats or hold for 3-5 year

Pinot Nero Riserva

The Alto Adige is Italy’s best region for the production of Pinot Noir, and Ignaz Niedrist is one of its best producers. His Riserva bottling is grown in relatively warm vineyards near his winery. Yields are kept very low, at less less than 2 tons to the acre. The grapes are destemmed, crushed, then left at cold temperatures for few days (‘cold soak’) before fermentation starts in wooden fermenters. No yeasts are added. The wine is aged in barriques (1/4 new) on the fine lees for about 14 months before bottling.

Classic color for the variety, pale red with a broad rim. Aromas and flavors of red fruits, forest-floor, cola and mint. Shows a silky texture with some tea-like tannins on the finish. Drinkable young but will repay aging for 5-10 years in your cellar. Lamb chops or roast chicken would be great complements.

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more information:

Visit the Ignaz Niedrist website

Cellar Video Tour with Alto Adige’s ‘Gang of Four’