The estate has existed for over 1500 years: a royal wedding was documented in 588 AD. By 1215, there was a monastery on the site, whose remains can still be seen today. This was the start of vine growing on the estate.
These days there are 25 hectares of vineyards. Sited at a relatively low elevation of 150 metres, merlot is planted in gravel-rich soils that were once the bed of a branch of the Adige. Sandier, pH-neutral soils, at elevations of 150-200 metres, host cabernet sauvignon, cabernet franc, and the venerable carmenère vineyards. All the vineyards are in well-drained, nutrient-poor soils.
The winery lies in the southern portion of the Trentino region, just a few steps from the border with the Veneto, in what was once a fief of the Church, but today is a small hamlet synonymous with one of Italy’s most historic wine producers. The current owners ancestors took over the estate in 19th century.
What to drink with... lemon sole.
This is a delicate flavoured dish on its own, so the best match will be a light, fresh white wine, such as our South African Force Majeure Chenin Blanc or Barton Chenin Blanc. If you’re saucing up your Lemon Sole, then opt for our Chablis or one of our pinks: Domaine de la Jolive, Sancerre Rosé, or Domaine Saint Hilaire Rosé. What if you’re making fish goujons with a herby bread-crumbed crust? We recommend our Grüner Veltliner Heiligenstein, a Sauvignon Blanc: Domaine Beauséjour les Grenettes or our refreshing Villa Sparina Gavi di Gavi. If you’re adding cheese to your goujons, the Chablis might be a better partner.