San Paolo Appiano

Together with Wolfgang Tratter, oenologist of the long-standing Cantina San Paolo, we have worked for a long time on the most suitable porosity for the vinification of Sanctissimus, a full-bodied and refined Pinot Bianco that is produced in one of the oldest vineyards in Alto Adige and represents the most prestigious product of the winery. In particular, Tava’s terracotta amphorae guarantee the maintenance of a low and constant fermentation temperature, giving rise to a particularly slow and delicate vinification process.

WEBSITE: https://www.stpauls.wine/en/