Sauvignon Castel Ringberg 2014, the interpretation of a terroir

We have already encountered the Elena Walch winery, writing about the great Gewurztraminer 2014, made with grapes from the beautiful Kastelaz vineyard located in the municipality of Termeno. Today we will talk about another great white from the winery, the Sauvignon 2014 from grapes grown in the other prestigious estate cru, Castel Ringberg, located in the municipality of Caldaro.

The vineyard takes its name from the Renaissance castle of the same name, built by the Habsburgs at the beginning of the 17th century. The majestic castle rises above the vineyard which, with its 20 hectares, represents the main estate of Elena Walch, and also stands out as one of the largest in the entire Alto Adige. The steep morainic soils, calcareous, clayey and partly sandy, make the terroir unmistakable, contributing to the distinctive interpretation in the cultivation of different grape varieties.

Castel Ringberg therefore represents an exclusive meeting point of various soil types dating back to the glacial era or later periods, situated on a base of porphyritic quartz and bounded to the west by the Dolomites. The northern slopes are composed of gravel from 30,000 years ago originating from the Adige, alternating with more recently formed morainic soils. At the northernmost and southernmost ends of the vineyard, the soil is instead formed by residues of reddish limestone, ideal for the propagation of vine roots, as it is well aerated and of soft consistency.

The mild climate, favored by the proximity of Lake Caldaro, and the ideal altitude of between 330 and 400 meters above sea level are a formidable aid for the development of quality grapes. The varieties cultivated at Castel Ringberg are Cabernet Sauvignon, Chardonnay, Lagrein, Pinot Grigio, Riesling, Sauvignon blanc and Schiava. The grapes are then very carefully selected before being processed at the winery in Termeno.

At Castel Ringberg, the Sauvignon therefore finds an ideal habitat for its growth. In keeping with the winery's philosophy, this vineyard too is managed following the principles of high environmental sustainability. With the utmost respect for the ecosystem, and in such a way that future generations may benefit from this natural heritage.

The planting density is 6,000–7,000 vines per hectare, with a yield of only 80 quintals per hectare. This means that each plant produces just over one kilogram of grapes, which speaks volumes about the rigor of the vineyard's agronomic management.

On to the wine. After careful selection upon arrival at the winery, the harvested grapes rest on their skins for several hours. They are then subjected to a soft pressing before fermentation begins. After static settling of the must, the majority of the mass ferments in stainless steel at a controlled and lowered temperature of 18°C, subsequently remaining on the lees until spring. The remaining 15% ferments in barrique. The assemblage takes place shortly before bottling, and the wine then matures in bottle for several months before release.

This Sauvignon of bright straw yellow color is immediately distinguished by the characteristic aromas of ripe gooseberry and exotic fruit, with grapefruit and papaya prominent. From the elegant and harmonious aromatic spectrum emerge floral notes of peach blossom, orange blossom and elderflower, and vegetal notes of freshly cut and wet grass, with hints of rosemary. A decidedly broad nose. On the palate the wine is intense and persistent: one is immediately struck by the vigorous acidity, which then gives way to a sumptuous minerality that characterizes the long finish.

It is well known that I have a great fondness for wines made from Sauvignon blanc, a grape of French origin introduced to Alto Adige at the end of the nineteenth century. Often, these wines stir unique emotions in me. Which is why I have written about several of them in the past, particularly those from Friuli. This one is different – sharp as a blade, elegant, very long and with a marked personality. Worth trying alongside a baked sea bream garnished with olives and aromatic herbs such as thyme or rosemary.