Altissimus Hedwigsberg

<p>On a sun-drenched slope in the upper Val Venosta, at over 1000 meters above sea level, lies a vineyard that, according to skeptics, shouldn&#039;t even exist: too high, too extreme, in the barren land of the Val Venosta. The agronomist Eduard Bernhart was not discouraged: more than the challenges, it was the potential of the steep slope that struck him. &quot;That slope seemed ideal to me right away,&quot; says Bernhart. <br /><br />From 2018 to 2022, he gradually planted the vineyard with Riesling and Pinot Noir vines. &quot;Both varieties adapt to the shorter growing period at high altitude, as long as the cultural practices are suited to the extreme conditions of the location,&quot; explains Bernhart. &quot;The position is unique: the slope is sun-drenched all day, rainfall is scarce, the wind of the Val Venosta keeps the grapes dry, and the large temperature fluctuations between day and night impart a particular aromatic quality.&quot;<br /><br />&quot;At high altitude, the wines turn out crisper and livelier,&quot; explains Bernhart. &quot;Freshness, finesse, and elegance emerge more strongly, without sacrificing body and structure.&quot; In the end, however, it&#039;s not just the altitude that defines Altissimus wines, but also the philosophy of their winemaker: &quot;Drinking a Riesling too young means wasting its potential,&quot; says Bernhart. &quot;If a wine has quality, it should be allowed to rest and mature.&quot; For Altissimus, at least two years.</p>