Alpine Wine with Mediterranean Charm
The Italian Wine region of Alto Adige is in the northern Alpine area north of Trentino and Veneto, hugging the border of Austria. It is Italy’s smallest wine growing region
Many Pinot Grigios and Sauvignon Blancs are from this region along with cracking Gewurztraminers. Producers from Alto Adige generally dislike seeing “Trentino” or the combined Alto Adige/ Trentino on their Pinot Grigio labels. They view Alto Adige (South Tyrol) as a distinct alpine terroir with a Germanic heritage, contrasting sharply with Trentino’s high-volume cooperative production; this can be confusing for consumers. Although strictly the same administrative region (Trentino-Alto Adige), the two provinces are culturally, linguistically, and stylistically different.
The vineyards deliver wine of the Dolomites, a region where dramatic peaks and the cool mountain air seem to become a part of the minerally crisp whites like Pinot Grigio and Müller-Thurgau, Rieslings, and lively Sauvignons. For the wines, this means Alpine Terroir with warm days and cool nights that lock in acidity. The area produces 96% DOC-certified wines.
Unusually, there is 65% white production and some wonderful indigenous red grapes such as Schiava (Vernatsch) and Lagrein. Even Pinot Nero (Blauburgunder) finds a cool climate expression here. Alto Adige is quite tiny at only 13,000 acres, but the region varies enough to have seven distinct growing subregions
What is a UGA?
You may have noticed “UGA” on an Alto Adige wine label and wondered what it means. UGA stands for Additional Geographical Unit—a designation that denotes wine made within Alto Adige. The grapes must come exclusively from that specific geographical unit and belong to the grape varieties defined for that area.
Specific grape varietals are grown within a UGA geographic area. Certain grape varietals are designated best for an area, according to specific characteristics and conditions, such as soil, altitude, microclimate, and winemaking traditions. Not more than 5 varietals are permitted within a growing area. So, a UGA links each geographical unit with specific grape varieties — ensuring that every variety is grown exactly where it thrives best
This is an exciting and unusual area of Italy with dual characteristics in food and wine.
In the Dolomites, cuisine is influenced by Italy’s Mediterranean traditions, overlaid by centuries of Austrian rule—which ended only in 1919—leaving a legacy of butter over olive oil, smoked cures over fresh meat, and the traditions of the indigenous Ladin people. The indigenous tribes developed a survivalist cucina povera in the isolated, high-altitude valleys around the Sella Massif, relying on hardy rye and frying to add density to meager harvests.
Example of Foods from the Dolomites
Canederli (Knödel): Large dumplings made from stale bread, milk, and eggs, mixed with speck, cheese, or spinach, and served either in a hot broth or dry with melted butter.
Speck Alto Adige: A lightly smoked and dry-cured ham spiced with juniper, rosemary, and bay leaves, combining Mediterranean curing with Alpine smoking
Schlutzkrapfen: Half-moon-shaped ravioli, the dough made with rye flour and filled with ricotta/quark and spinach, in brown butter and chives.
?Spinach Spätzle: Tiny, vibrant green dumplings tossed in cream and speck.
Polenta & Goulash: The ultimate mountain fuel—rich, slow-cooked, and perfect for those high-altitude vibes.
Apple Strudel: Made with local Trentino apples and wrapped in the flaky pastry.
WINERIES IN ATTENDANCE
- Alois Lageder Winery Winery Estate Falkenstein
- Castle Englar Winery Tiefenbrunner |
- Schlosskellerei Turmhof St. Michael-Eppan Winery
- Cantina Kurtatsch Cantina Andriano
- Cantina Merano Winery Cantina Kaltern
- Nals Margrei Castelfeder
- Franz Haas Tenuta J. Hofsätter
- Cantina Girlan Cantina Colterenzio
- Cantina Terlano Cantina Bozen
- Cantina Sankt Pauls Cantina Valle Isarco
- Peter Zemmer Cantina Tramin
