The Erste and Neue Cantina Sociale of Alto Adige was founded in 1900 as a result of several wine growers coming together with a mission to produce their own wine rather than sell the fruit they grew in the open market. In 1961 the growing business merged with a similar producer and so the basis for winery as it is today was formed. E&N now have 550 different growers from which to source the fruit from all based around the beautiful lake Kalterer See in the Caldaro region.. The total area of cultivation amounts to 315 hectares and is distributed over 17 different and single vine yards with several unique ÔcruÕ existing among them. One of the advantages of having this system is that there is a huge labour force, so all pruning, vineyard management and of course harvesting is done not only done by hand, but often by the very family that owns the vineyard itself. Pride is a wonderful motivator!
All this would be nothing if not for careful winery management, and under the guiding light of one of ItalyÕs most revered wine makers, Beppe Caviola, the modern and high efficient cellar ensures that nothing of the terroir is lost in the process. The wines are focused, bright and finely tuned, showing classic nervosity and finesse, and true varietal character. This region os growing in popularity and we feel confident these wines will soon be joined by others from the estate as the class emerges.
Clean and fresh with scents of lavender, peach blossom and a touch of spice the palate has good crunchy acidity but with balancing fruit concentration making for a firm, refreshing wine.
Hints of rosewater, peach and hyacinth, with a zesty twang and clear as a bell palate put this firmly in the serious ÔPGÕ category without being over the top and unctuous.
An unusual red variety found mainly in this part of the world that sits somewhere between Beaujolais and Cote du Rhone. The nose is red fruits and blackberry whilst the palate has fresh acidity, crunchy fruit structure and pert tannins, this is an uncomplicated wine made for easy pleasure and is good both chilled to highlight the fruit and acidity or a little warmer to enhance the underlying blackfruit and spice. It also works extremely well with food.