HADERBURG Brut Alto Adige

Haderburg Winery

In the mid-1970s, they dared to take a great leap and transformed from a farm producing grapes and apples into a winery dedicated to wine production. The enthusiasm for the excellent quality of the wines and sparkling wines they produce now distinguishes both their work among the vines and in the cellar.
Strengthened by the recent acquisition of several optimally positioned vineyards, they have also expanded their product range. The grapes for Cuvée Erah, a blend of Merlot and Cabernet Sauvignon, grow in Termeno, Cortaccia and the Salorno valley floor, while the Gewürztraminer comes from Termeno, specifically from the Ronchi district.

The hand and passion of man

It was back in 1976 that they first began producing sparkling wines using the traditional method from Chardonnay and Blauburgunder grapes. The only South Tyrolean winery specializing in the sparkling wine production from their own wines, the estate is now able to offer four quality sparkling wines, the result of extensive experience, hard work and dedication. Carefully aged, the wines used in sparkling wine production undergo the classic méthode champenoise with bottle fermentation. The wine remains in contact with the yeast for 24 to 96 months. The removal of residual yeasts from the hand-riddled bottles occurs through dégorgement. From bottling to boxing, each bottle passes through their hands a full forty times! Haderburg Brut and Haderburg Rosè reach the market with 6 g of residual sugar, while Haderburg Pas Dosé is sold with only 2 g of residual sugar. The Riserva Hausmannhof remains in contact with the yeast for a full 8 years before being allowed to release all its vigor.

The quality criteria are extremely rigorous, starting from the care devoted to vine cultivation. Decisive pruning and meticulous grape selection determine the quality of the final product. Harvested exclusively by hand, the grapes thus contribute to producing wines that are aged with the utmost attention. White wines, for example, are left to ferment very slowly and bottled only in the summer of the following year. By retaining the delicate fruity notes that distinguish them, the wines benefit from all the advantages of a long aging process.

Left to ferment with the skins, the reds age in new and used barriques, reaching the bottle only 18 months later.

The Blauburgunder Riserva and the Sauvignon white selection age even longer and arrive on retail shelves only after at least two to three years from harvest.

Vinification

Selected grapes, fermented and aged in steel tanks. After bottling (the spring following harvest), second fermentation in bottle, min. 24 months aging on the lees, traditional remuage on pupitres, dégorgement and aging period before release.

Bouquet

Elegant, intense bouquet, hints of exotic fruit and floral notes.

Taste

Pairings

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