From limestone-rich soils between 500 and 700 meters in Eppan and Kaltern, this Solaris is the first harvest of the season. Lightly macerated and fermented with native yeasts, it undergoes full malolactic and ages on lees in steel and neutral oak. Bright and creamy with floral lift and a mineral edge—an elegant, early-ripening expression of the mountains.

A harmonious field blend led by Solaris, from early PIWI plantings on dolomitic limestone soils in Eppan Berg. Naturally fermented—partly on skins—and aged on full lees in steel and old oak, it’s textured, bright, and quietly complex. Floral and mineral-driven, with a gentle grip and alpine freshness.