The wine-growing families of St. Pauls Winery cultivate their vineyards with the utmost dedication, working from vineyard to bottling entirely by hand. Year after year they take care of the 185 hectares of vineyards planted with vines, among the best plots of land in one of the most renowned areas of Alto Adige. St. Paul’s Loss ferments in large wooden barrels, followed by maturation and ageing for 5-7 months on the lees in small wooden barrels. Produced using partial malolactic fermentation, Loss is made from 100% Pinot Grigio and has a broad aromatic profile of pineapple, melon and ripe pear, accompanied by white flower petals and a subtle hint of vanilla. Very balanced in the mouth with a fine and mineral freshness, very persistent. Recommended paired with rich appetisers, fish dishes and smoked foods.
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