Brut Eustachius 72 Mesi | Stachlburg

Brut Eustachius 72 Mesi | Stachlburg

Sale price€45,00
Sparkling Wine
Trentino Alto Adige (IT)
100% Riesling
Enjoy it within 5 years
12% ABV
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Production and refinement

Vineyards located in Kastelbell, in Val Venosta (Kastelbell), at around 650 meters above sea level, in an alpine setting characterized by strong diurnal temperature variation and constant ventilation, on alpine soils with alluvial, sandy components and rich in siliceous and schistous fractions. 100% Riesling, hand-harvested.

Gentle pressing of whole grapes with primary fermentation of the base wine in stainless steel. Second fermentation in bottle following the Traditional Method. Both tirage and disgorgement are entirely manual, performed “à la volée.”
Aging on the lees for a minimum of 72 months, this great Traditional Method sparkling wine is produced only in the best vintages.

Organoleptic analysis

Visual exam

Bright golden yellow with a fine and persistent mousse, a sign of extended lees aging.

Olfactory examination

On the nose it shows great aromatic tension with typical notes of evolved Riesling: ripe citrus, green apple, white flowers, flint, and subtle hints of hydrocarbons. Hints of bread crust and fine pastry also emerge from the long aging on the lees.

Tasting

On the palate it opens with a taut, vertical attack, with incisive yet perfectly integrated acidity. Creamy structure, marked savoriness, and a long finish, citrusy and mineral, of great alpine precision.

Contents index

From the vineyard to the table: discover our wine

Ready for a journey to discover Brut Eustachius 72 Mesi | Stachlburg ? We will now take you to delve deeper into every aspect of this exceptional wine through three key sections:

Cellar

Come and learn about the history and values ​​of the winery which passionately grows and transforms grapes into wine

Territory

Immerse yourself in the land that gives life to these unique grapes, discovering the climate and terroir that influence its character

Pairings

Get expert advice on the perfect pairings that will enhance both the wine and your meal

The winery

Country: Italy

Region: Italy, Bozen

Hectares of vineyards: 8

Stachlburg

The Stachlburg winery is located at 650 meters above sea level in the municipality of Parcines, South Tyrol, and was founded in 1990 by Sigmund Kripp. After years of studies in Germany, Kripp took over the family estate, planting the first vineyards of Chardonnay and Pinot Noir. The warm and sunny climate of Val Venosta, combined with the mild and dry air, creates ideal conditions for growing these grape varieties. The estate currently has 8 hectares of vineyards.

Over more than thirty years, the winery has passionately expanded its range of wines, providing an authentic and creative expression of the different sun-kissed vineyard parcels. Winemaking is guided by principles of naturalness, authenticity, and strong territorial character. Stachlburg follows sustainable agricultural practices, based on organic principles, for vineyard cultivation and estate management.

Stachlburg

The Stachlburg estate has a long history, dating back to 1540. In 1809, Johann Graf Stachlburg lost his life during the Battle of Bergisel, and the property passed to his daughter Antonia, who married Baron Alois von Schneeburg. They had three daughters who maintained the property within the family.

Today, new generations continue this family tradition, producing wines that reflect the history and quality of the South Tyrolean territory, with an artisanal touch.

Region and territory

The ultimate expression of Italian mountain terroir

Trentino Alto Adige

The ultimate expression of Italian mountain terroir

Trentino Alto Adige

The ultimate expression of Italian mountain terroir

Trentino Alto Adige

Trentino Alto Adige is a region entirely mountainous and divided into the autonomous provinces of Trento and Bolzano, whose border marks a linguistic and administrative watershed.

The attention of wineries and heroic viticulture ensures a consistently high quality level of wines, and particularly the best results are achieved with grapes that thrive in cold climates, such as Sauvignon and Pinot Noir, which here express their varietal characteristics at their best. In addition to the many international varieties, the region also boasts an interesting heritage of native grapes, including Teroldego, Schiava, and Lagrein.

Although it would be difficult to draw a morphological boundary between the two areas geographically, ethnic and linguistic differences on one hand and pedoclimatic differences on the other have also led, over the centuries, to a provincial characterization of wine production.

Both areas, however, share an excellent wine production, thanks also to the geographic position and favorable climatic conditions along the Adige Valley and on the slopes of the mountains that line it, as well as in the flat and hilly areas around Trento and Bolzano.

Alto Adige

The Alto Adige is a highly suitable area for the production of quality white and red wines of finesse.

The vineyards of Alto Adige are located at an altitude ranging from 200 to 1000 meters, and the vines grow on very diverse terrains.

The indigenous variety Lagrein, for example, prefers warm, gravelly, or sandy soils, while the local Gewürztraminer grape expresses itself best on clayey and very calcareous soils. Unique are the stony soils of dolomitic limestone, mainly found in the southern foothills of the Wine Road, originating from the famous UNESCO World Heritage site, the Dolomites. Thanks to their mineral characteristics, these warm and highly permeable soils are ideal for producing full-bodied white wines with a pronounced flavor.
Alto Adige, with its vineyards situated between 200 and 1000 meters above sea level, offers quality white and red wines of finesse.

Recommended pairings and dishes

Matching by concordance

The extraordinary elegance of this Traditional Method sparkling wine calls for equally refined pairings. It pairs perfectly with aromatic, fresh, and medium-bodied preparations. Ideal are raw or lightly seared seafood dishes such as oysters, white fish carpaccio, red prawns, and sushi, where the wine’s finesse enhances the dish’s gustatory clarity without overpowering it. Likewise, refined Asian cuisine with only a subtle touch of spice finds aromatic continuity in the wine’s citrus and floral notes.

Matching by contrast

The sharp freshness and acidic drive of the wine contrast with and lighten rich and slightly oily dishes, such as refined fried foods, cured aged meats, hard alpine cheeses, or fondues. Preparations based on butter, succulent white meats, or roast pork are also “cleansed” and lifted by the bubbles and the tension of Riesling, creating a dynamic contrast between the softness of the dish and the verticality of the wine.

It pairs well with

Delicate seafood dishes, raw fish, oysters, sashimi, sushi, white fish carpaccio, and refined Asian cuisine, even with a slight touch of spice.

Matching by concordance

The extraordinary elegance of this Traditional Method sparkling wine calls for equally refined pairings. It pairs perfectly with aromatic, fresh, and medium-bodied preparations. Ideal are raw or lightly seared seafood dishes such as oysters, white fish carpaccio, red prawns, and sushi, where the wine’s finesse enhances the dish’s gustatory clarity without overpowering it. Likewise, refined Asian cuisine with only a subtle touch of spice finds aromatic continuity in the wine’s citrus and floral notes.

Matching by contrast

The sharp freshness and acidic drive of the wine contrast with and lighten rich and slightly oily dishes, such as refined fried foods, cured aged meats, hard alpine cheeses, or fondues. Preparations based on butter, succulent white meats, or roast pork are also “cleansed” and lifted by the bubbles and the tension of Riesling, creating a dynamic contrast between the softness of the dish and the verticality of the wine.

It pairs well with

Delicate seafood dishes, raw fish, oysters, sashimi, sushi, white fish carpaccio, and refined Asian cuisine, even with a slight touch of spice.

Oysters

Oysters have always enchanted palates around the world. They are a prized food - the symbol of refinement par excellence - generally consumed raw, simply seasoned with lemon and possibly pepper. A true delicacy of the sea, with a unique, mineral, and briny flavor, sea aromas, and a delicate texture.

Fondue

A true delight for the palate, fragrant and intense: a dense cream made by melting cheese in a double boiler, blended with cream and egg yolks. It is served very hot, optionally topped with slices of white truffle.

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