Tiefenbrunner Merus Sauvignon Blanc 2017

This handcrafted Sauvignon Blanc comes from two separate areas—at different altitudes and with different soils—each making their own contribution to the final wine.  The chalky, glacial soils in Kurtatsch provide structure and minerality while the sandy, loam soils of Völser Aicha allow for development of the classic floral and herbal qualities.  A portion (30%) of the wine is matured in large oak casks on the fine lees for six months to add complexity, while a multi vessel approach (steel, wood, and cement) to aging adds roundness and balance.

Wine Production

After six to eight hours maceration on the skins, there follows fermentation in steel tanks at a temperature of 68 °F. Thereafter 50 % of the wine is aged for six months in large oak casks on the first lees, with regular stirring. The other 50 % is fermented for the same period in stainless steel tanks and matured on the fine lees.

Tasting Notes

This Sauvignon is brilliant lemon yellow with green reflections.  The wine offers complex aromas of citrus, fresh cut grass, sage, and mint, while the wine’s minerality and refreshing acidity are evident on the palate. 

Food Pairing

A perfect choice for full flavored garden salads topped with goat cheese, grilled asparagus, seafood antipasti, or lump crab cakes with lemon drizzle.

Production Info
Production area/appellation
Alto Adige DOC
Vineyard size
5 acres
Soil composition
Calcareous, Silt, Sand, and Gravel
Training method
Guyot
Elevation
1,312-2,296 feet
Vines/acre
2,420-2830
Average Vine Age
15
Yield/acre
3.2 tons
Exposure
Southeastern / Southern / Southwestern
Year vineyard planted
1992 and later
Harvest time
Mid of September to beginning of October
First vintage of this wine
1988
Bottles produced of this wine
17,000
Winemaking & Aging
Varietal composition
100% Sauvignon Blanc
Prefermentation Technique
Cold maceration
Time on its skins
6 hours
Fermentation container
Stainless steel tanks
Length of alcoholic fermentation
10-15 days
Fermentation temperature
65-68 °F
Maceration technique
Extended Skin Contact
Maceration length
6 hours
Fining agent
Vegan
Type of aging container
Barrels and Stainless steel tanks
Length of bottle aging
1 month
Size of aging container
15 to 75 hl
Type of oak
French
Length of aging before bottling
6 months
Analytical Data
Alcohol
13.5 %
Residual sugar
1.5 g/L
Acidity
6.1 g/L

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