VINITY WINE COMPANY
CANTINA VALLE ISARCO
Founded in a traditionally vine-growing area, the Cantina Valle Isarco is the newest wine-making cooperative Because the Valle Isarco enjoys the ideal climate for growing white grapes, the Cantina Produttori Valle Isarco specialized in the production of white wine. Thanks to the ideal climate, grapes of remarkably high quality, and flawless processing techniques the white wines from the Cantina Produttori Valle Isarco are now among the most celebrated wines produced in South Tyrol. The earliest evidence of wine making in this area dates back to 500 BC. In the Middle Ages, poets and singers such as Oswald von Wolkenstein and Walther von der Vogelweide celebrated the wines of the Chiusa and Bressanone area. In 2005, a new production facility was built at the Chiusa site, and the old plant was given a general restoration. At present, the Cantina Produttori Valle Isarco has 130 members from 11 municipalities: Varna, Bressanone, Funes/Tiso, Velturno, Chiusa, Laion, Castelrotto, Villandro, Barbiano, Fié and Renon. The 130 members of the Cellars grow grapes in the northernmost production areas on the southern side of the Alps; on steep sunny slopes up to 2700 feet above sea level. Ideal conditions for producing fresh, aromatic wines with a pleasant fruity note. The soft, well-ventilated terrain and rather dry climate in the period when the grapes ripen, with many sunny days and broad temperature excursions from day to night, create white wines of exceptionally high quality. Although mostly red wines were produced in the early 1960s, the Cantina Produttori Valle Isarco is now famous for its excellent whites. Painstaking care is given to the vineyards over the summer months, before the grape harvest begins in early September. First to be harvested are the early white varieties Müller Thurgau and Sauvignon, followed by the other white grapes. The last to be picked are the red grapes, in late September/early October. Most of the ripening takes place in late summer when beautiful warm days and cool nights give grapes excellent quality and with high sugar content. After the grapes are picked (by hand, of course), they’re immediately sent to the cellars, where each individual lot is checked for quality and evaluated for health and sugar content. The must is then fermented at a controlled temperature in steel tanks or wooden barrels. After refining and aging for a period of time depending on the variety and quality of the grapes, the wine is bottled.