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/ Our magazine / to be reused
Between the Dolomites and Lake Garda lies one of the most fascinating wine regions in Italy: Trentino-Alto Adige.
Here, the vineyards climb up to a thousand meters in altitude, brushing against woods and castles, while the daytime sun and cool nights sculpt wines of extraordinary elegance.
It is a land of borders and contrasts: two cultures, two identities, two souls that meet in the glass.
Trentino, with its peasant and cooperative tradition, and Alto Adige, with Central European precision and a love for the purity of grape varieties.
Together, they give life to wines that tell ancient and contemporary stories, perfectly balanced between tradition and innovation.
Trentino is a mosaic of valleys and sunny slopes. Viticulture here is heroic: small parcels of vineyards carefully cultivated, often by hand, where every bunch is the fruit of respect and dedication.
Nosiola is the white jewel of Trentino, an indigenous grape variety that grows between the Valle dei Laghi and the hills of Trento.
Its name evokes the hazelnut, and indeed delicate shades of dried fruit and white flowers can be found in the glasses.
As early as the sixteenth century, it was spoken of as a wine for spring festivities: light, elegant, with a minerality that recalls the dolomite rocks.
From the same grapes also comes the Trentino Vino Santo, a meditation wine obtained from grapes dried until Holy Week. Liquid amber, the scent of honey and candied fruit: a masterpiece of sweetness to be enjoyed with apple strudel or with blue cheeses.
Teroldego, grown in the Piana Rotaliana, is considered the "prince of Trentino wines".
Its roots sink into the Middle Ages, but it was in the 19th century that it won over Austrian and German palates, becoming a symbol of Trentino's winemaking.
In the glass, it shines with a deep ruby red, with aromas of blackberry, plum, and spices. On the palate, it is full but never heavy, thanks to a lively freshness that invites the next sip.
It pairs beautifully with carne salada and fasoi, with stews, polenta and mushrooms, or a platter of aged cheeses.
"Pour the wine! Excellent Marzemino!" exclaims Don Giovanni in Mozart's opera.
This grape variety, typical of the Vallagarina, has gained immortality thanks to that quote, but its charm lies entirely in the glass: an elegant red, with aromas of violets and red fruits, soft and harmonious.
Perfect with butter canederli, mushroom risotti, or white meats in stew.
It is a wine that seduces gently, telling the most poetic side of Trentino.
Alto Adige is a region where viticulture is art and discipline. Here, each row has its microclimate, and the attention to detail is reflected in the wines: clean, precise, and mineral.
The use of grape names (in German: WeiĆburgunder, Lagrein, Vernatsch) testifies to the strong cultural identity of these bilingual mountains.
GewĆ¼rztraminer takes its name from Termeno (Tramin in German), a small hill town south of Bolzano.
It is one of the most fragrant wines in the world: notes of rose, lychee, sweet spices, and citrus.
On the palate, it is broad and velvety, but always balanced by a mineral vein.
It is the ideal wine for those who love intense sensory experiences.
Perfect with spicy Asian dishes, flavored cheeses, or even with dishes based on dried fruit and honey.
Introduced at the end of the 19th century, Sauvignon Blanc has found an ideal terroir in the slopes of Appiano, Caldaro, and Valle Isarco.
The result? Fresh, tense, mineral wines, with aromas of elderflower, tomato leaf, and green citrus.
A glass of Alto Adige Sauvignon is like a breath of mountain air.
It pairs perfectly with herb risottos, asparagus, steamed fish, or light vegetarian dishes.
Lagrein is the oldest red wine of Alto Adige, mentioned in documents from 1379.
Cultivated in the basin of Bolzano, it produces intense, full-bodied, and velvety wines, with aromas of blackberry, chocolate, and vanilla.
In the Dunkel (dark) version, it is deep and structured, while the Kretzer (rosƩ) version is fresher and more drinkable.
It pairs perfectly with wild game, pork shank, Tyrolean goulash, or aged cheeses.
Schiava, or Vernatsch, is the wine of friendship, once found on every peasant's table.
Grown around the Caldaro and Santa Maddalena lakes, it produces clear, fragrant, and light wines, with notes of cherry and almond.
It is perfect for a summer lunch with speck, rye bread, potato salads, and young cheeses.
A wine that seems simple but is truly the most authentic heart of Alto Adige.
In Trentino-Alto Adige, cuisine is the natural companion of wine.
Mountain soups, game, speck, and even lake fish find perfect pairings with the wines of the territory.
Teroldego Rotaliano → carne salada and fasoi
Nosiola → trout from Garda or lake appetizers
Marzemino → mushroom risotto or butter canederli
Lagrein → game and stews
GewĆ¼rztraminer → spicy dishes and aged cheeses
Schiava → platter of speck and black bread
Every encounter between wine and food is a way to listen to the voice of the mountain.
Those who love wine should at least once travel along the Alto Adige Wine Road, which winds through Bolzano, Caldaro, and Termeno: golden hills, picturesque villages, and welcoming wineries where you can taste directly from the producers.
Alternatively, discover the wineries of Val di Cembra, where vineyards climb on stone terraces, offering breathtaking views.
Each stop is a meeting: with wine, with people, with the vibrant culture of a region that never ceases to amaze.
Trentino-Alto Adige is not just a wine region: it is a philosophy.
Here, wine is not a trend, but a memory. It is the way in which nature tells its story, one glass at a time.
Whether it is a glass of Nosiola or GewĆ¼rztraminer, every sip is a conversation between man and mountain ā a poetry that renews itself through the centuries.
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