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... poached salmon.
The classic pairing with poached salmon is a light to medium oaked Chardonnay. We have a great choice of them too: from classic white Burgundies, to a trio from California, two from Chile, a Kiwi and an Argentinian. If your salmon is warm and served with a Hollandaise sauce, an oaked Chardonnay will be great. If your salmon is cold, perhaps with some mayo, go for our Chablis. Choose one of our great bubbles if you’re making your salmon into fishcakes. Salmon Teriyaki will stand up to a Pinot Noir or our sherry. Salmon en Croûte will marry well with a Chenin Blanc, Chardonnay again, Verdicchio, Grenache Blanc, Albariño, rosés or our Beaujolais.