Tiefenbrunner Merus Weissburgunder

Merus Pinot Bianco Alto Adige DOC bottle image

Wine Description

Founded in 1848, the Tiefenbrunner winery is situated near Entiklar, a picturesque hamlet in the heart of the Italian Alps. Made from 100% Pinot Bianco fermented in stainless steel, this wine is aged briefly on the lees to add richness to the final wine.

Tiefenbrunner Castel Turmhof
Christof Tiefenbrunner, Owner
Tiefenbrunner Vineyard
Tiefenbrunner Cellar
Tiefenbrunner, Castle Park
Tiefenbrunner Vineyard
Tiefenbrunner Family, Grandma Hilde, Anna, Johannes, Sabine and Christof
Tiefenbrunner Historic Cellar
Tiefenbrunner Family
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Acclaim
A mouthwatering and finely meshed white, with a saline tang underscoring the ripe apricot, yellow plum, pink grapefruit granite and orange blossom flavors.
— Wine Spectator, Jul 2016
“Appealing aromas of acacia flower, Alpine herb and citrus follow over to the refined palate along with yellow apple, Bartlett pear and lemon zest. Crisp acidity brightens the creamy flavors.”
— Wine Enthusiast, May 2017
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Vineyard & Production Info
Production area/appellation:
Alto Adige DOC
Vineyard size
8 acres
Soil composition
Calcareous, Silt, Sand, Gravel, and Clay-Loam
Training method
Pergola/Arbor-trained Guyot
Elevation:
688-1,968 feet
Vines/acre:
1,400-2,800
Yield/acre:
4.2 tons
Exposure:
Southeastern
Year vineyard planted:
1987 and later
Harvest time:
Beginning of September
First vintage of this wine:
1970
Bottles produced of this wine:
34,000
Average Vine Age:
15
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Winemaking & Aging
Varietal composition:
100% Pinot Blanc
Fermentation container:
Stainless steel tanks
Length of alcoholic fermentation:
6-14 days
Fermentation temperature:
65-68 °F
Fining agent:
Vegan
Type of aging container:
Stainless steel tanks and Cement vats
Size of aging container:
25 to 300 hl
Length of aging before bottling:
4 months
Length of bottle aging:
1 month
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Analytical Data
pH level:
3.4
Acidity:
5.9 g/L
Alcohol:
13.5 %
Residual sugar:
1.9 g/L
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Wine Production

Temperature-controlled fermentation at 68 °F in steel tanks is followed by a four-month aging on the fine lees in concrete vats prior to bottling.