Pfefferer' Colterenzio 2024
"Pfefferer" by Colterenzio carries the ancient name of a variety of the grape Moscato Giallo, which likely derives from the German Pfeffer, translated as pepper. In fact, it is a fruity and spicy white, with an elegant and seductive texture, supported by an energizing freshness. To be enjoyed as an aperitif or with fish dishes
The white “Pfefferer” is a tribute from the Colterenzio winery to the Alto Adige terroir. Indeed, this label takes its name from a particular variety of Moscato Giallo, which has always been cultivated in the territories surrounding the winery. It is a bottle characterized by a subtle spiciness of pepper – “pfeffer” in German means precisely “pepper” – which presents a pleasantly refreshing vein on the palate, making the drinking experience almost automatic. A white to try, to engage with one of the most original products in the entire range produced by Colterenzio in Appiano.
The “Pfefferer” is born from the pure use of Moscato Giallo. In particular, this label is named after a particular variety of Moscato Giallo, which in the local language has always been called “Pfeffer”. The grapes are cultivated by the team at the Colterenzio winery within vineyards characterized by a gravelly and sandy subsoil. The grapes, selected and harvested during the vintage,they ferment alcoholically in temperature-controlled steel containers. The wine then remains in steel to mature for a few months, until bottling and marketing operations begin.
The white wine "Pfefferer" reveals itself, upon visual examination, with a typically straw-yellow color. The nose is predominantly enveloped by pleasant fruity notes, enriched with light herbaceous and spicy sensations. On the palate, it is light-bodied, easy-drinking and smooth, with a lively sip, characterized by a fresh imprint that envelops the palate in a dynamic tasting experience. A bottle with a young and bright profile, which maintains good elegance, and proves to be an excellent companion at the table: it is indeed extremely versatile, finding its gastronomic consecration paired with first and second courses of fish.