An einem sonnenverwöhnten Nordhang im oberen Vinschgau liegt auf über 1000 Metern Höhe ein Weinberg, den es laut Skeptikern gar nicht geben dürfte: zu hoch gelegen, zu weit oben im kargen Vinschgau. Davon ließ sich der Agronom Eduard Bernhart nicht einschüchtern, er sah weniger die Herausforderungen als vielmehr das Potenzial des Steilhangs. „Mir erschien der Hang ideal“, so die Einschätzung Bernharts.
2018 bis 2022 hat er den Weinberg Schritt für Schritt mit Riesling- und Blauburgunderreben bestockt. „Beide Sorten kommen mit der kürzeren Vegetationsperiode in der Höhe zurecht, wenn man die Kulturmaßnahmen den Bedingungen der Grenzlage anpasst“, erklärt Bernhart. „Die Lage ist einzigartig, weil der Hang den ganzen Tag von der Sonne beschienen wird, wenig Niederschlag fällt, der Vinschger Wind die Trauben trocken hält und die großen Temperaturunterschiede zwischen Tag und Nacht für eine besondere Aromatik sorgen.“
Für die Weine heißt dies: „Sie werden hier knackiger“, sagt Bernhart, „Frische, Finesse und Eleganz kommen in Höhenlagen besser zum Vorschein und trotzdem haben die Weine Körper und Struktur“. Letztendlich prägen aber nicht nur die Höhenmeter die Altissimus-Weine, sondern auch die Philosophie ihres Winzers: „Wenn man Riesling zu jung trinkt, verschenkt man sein Potenzial“, so Bernhart. „Hat ein Wein Qualität, sollte man ihn liegen und reifen lassen.“ Bei Altissimus mindestens zwei Jahre.
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'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. "That slope seemed ideal to me right away," says Bernhart.
From 2018 to 2022, he gradually planted the vineyard with Riesling and Pinot Noir vines. "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," explains Bernhart. "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."
"At high altitude, the wines turn out crisper and livelier," explains Bernhart. "Freshness, finesse, and elegance emerge more strongly, without sacrificing body and structure." In the end, however, it's not just the altitude that defines Altissimus wines, but also the philosophy of their winemaker: "Drinking a Riesling too young means wasting its potential," says Bernhart. "If a wine has quality, it should be allowed to rest and mature." For Altissimus, at least two years.
Su un pendio esposto al sole nella parte alta della Val Venosta, a oltre 1000 metri di altitudine, si trova un vigneto che, secondo gli scettici, non dovrebbe nemmeno esistere: troppo in alto, troppo estremo, nel magro territorio della Val Venosta. L’agronomo Eduard Bernhart non si lasciò scoraggiare: più che le difficoltà, fu il potenziale del ripido pendio a colpirlo. “Quel versante mi è sembrato subito ideale”, afferma Bernhart.
Dal 2018 al 2022 ha impiantato passo dopo passo il vigneto con viti di Riesling e Pinot nero. “Entrambe le varietà si adattano al periodo vegetativo più breve in quota, purché le pratiche colturali siano adeguate alle condizioni estreme del luogo”, spiega Bernhart. “La posizione è unica: il pendio è esposto al sole per tutto il giorno, le precipitazioni sono scarse, il vento della Val Venosta mantiene asciutti i grappoli e i forti sbalzi termici tra il giorno e la notte conferiscono un’aromaticità particolare.”
“In quota i vini risultano più croccanti e vivaci”, spiega Bernhart. “La freschezza, la finezza e l’eleganza emergono con più forza, senza rinunciare a corpo e struttura”. Alla fine, però, non sono solo i metri di altitudine a definire i vini Altissimus, ma anche la filosofia del loro viticoltore: “Bere un Riesling troppo giovane significa sprecarne il potenziale”, afferma Bernhart. “Se un vino ha qualità, bisogna lasciarlo riposare e maturare”. Per Altissimus, per almeno due anni.
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'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. "That slope seemed ideal to me right away," says Bernhart.
From 2018 to 2022, he gradually planted the vineyard with Riesling and Pinot Noir vines. "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," explains Bernhart. "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."
"At high altitude, the wines turn out crisper and livelier," explains Bernhart. "Freshness, finesse, and elegance emerge more strongly, without sacrificing body and structure." In the end, however, it's not just the altitude that defines Altissimus wines, but also the philosophy of their winemaker: "Drinking a Riesling too young means wasting its potential," says Bernhart. "If a wine has quality, it should be allowed to rest and mature." For Altissimus, at least two years.
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