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The area’s more than one-thousand-year old wine history proves the close connection between natural and human factors with the peculiar characteristics of the wines first mentioned in the literature with renowned production sites such as Bolzano, Caldaro and Termeno. The uninterrupted export of wine to countries beyond the Alps testifies to the notoriety of the wine of Tyrol (today’s Südtirol) from the Middle Ages to the present day.
Together with tourism and fruit growing, viticulture is one of the three essential pillars of the South Tyrolean economy and the oldest in terms of tradition. It delimits a relatively small but very varied vineyard extension, as it is characterized by heterogeneous conditions of exposure, altitude, microclimate and soil type.
The Alto Adige DOC wine obtained the recognition of the Controlled Designation of Origin on 14 April 1975.
The production area of Alto Adige DOC wines can be found on a small part of the territory of the province of Bolzano, suitable for altitude and exposure to the production of wines. This area is bordered along the upper valley crossed by the Adige river and along the Isarco Valley in the lower part. In fact, about 86% of the provincial area is located at a sea level above 1000 meters and on the valley floor, where 65% of the South Tyrolean population lives, only 8% of the provincial territory is located.
The vineyards, located from 220 to over 1,000 meters above sea level, represent the link between the well-developed and economically significant valley floor and the area with mountain agriculture at high altitudes. 14% of the vineyards are located at an altitude above 500 meters, and 30% of the vineyards are located in areas with a slope of over 30%, favoured by direct and prolonged sunshine.
The lands are mainly of two types: sandy in the valley floor due to the deposits carried by the rivers and gravelly along the slopes. The latter, characterized by poor water retention, force the vines to develop deep roots to absorb the necessary water.
The climate, which might seem freezing due to the conformation of the territory, actually enjoys the positive influence of the mountains that stops the cold winds coming from the north.
The Alto Adige DOC includes six sub-areas, the production characteristics of which are as follows:
Viticulture in Alto Adige has developed starting from traditional varieties such as Lagrein, Schiava, Moscato Giallo, still present today, to which Bordeaux varieties (Cabernet, Merlot, Sauvignon) were added in the nineteenth century, some varieties deriving from Burgundy (different Pinot) and Reno (Riesling, Sylvaner, Traminer aromatico). For about 50 years, Müller-Thurgau and Kerner have been introduced.
The wines of Alto Adige are characterized above all by their intense primary aromas, such as the elderberry notes of the Sauvignon, the rose scent of the Traminer aromatic, the bouquet of wild berries of Pinot Noir or Lagrein, the notes of cherry and violet of the Schiava.
White wines, grown at altitude (over 300 m), stand out for their freshness and, given the excellent solar radiation, the wines are simultaneously fruity but at the same time with good structure. Red wines mainly produced below 400 m a.s.l. take advantage of the conditions of higher temperatures, obtaining full-bodied wines with soft tannins.
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When was the last time you had dinner in an Italian restaurant in Canada and you thought you were dining in Italy? That’s exactly how “Ospitalità Italiana Certified”restaurants want you to feel when you visit their fine dining establishments.
Ospitalità Italiana is an official certification from Unioncamere, Italy’s federation of local Chambers of Commerce and Industry, that tells you that the food you are enjoying is unquestionably Italian: products are authentic, ingredients genuine and recipes true to the thousand year history of Italian cuisine.
Canada is home to some leading Italian Chefs. Passionate and innovative, many have refined their skills and advanced their knowledge directly in Italy. In addition, Montréal boasts a fabulous cooking school ITHQ where young aspiring chefs learn Italian technic and Italian traditional recipes from the masters.
So the next time you make reservations for an Italian dinner in a Montreal restaurant, ask if they’ve received the Ospitalità Italiana seal of approval. You will enjoy the true Italian taste.
