Pinot Bianco Wine Caldaro Alto Adige Pinot Bianco Vial 2005 is a brilliant wine that ages extremely well. Probably one of the best aging white wines in the region. That is why Gamberro Rosso, the leading Italian wine guide, recognized the Pinot Bianco as the best wine in Alto Adige, and when it comes to white wines, all of Italy. Caldaro Pinot Bianco Vial 2005 has a nose of pears and golden apples, with undertones of flint and roasted hazelnuts. With a fruit dominated pallet, this wine has perfectly balanced acidity and a bright, lingering finish. Caldaro Alto Adige Pinot Bianco 2005 is from a single vineyard called “Vial” which is between the towns of Kaltern and St. Nikolas on an east-facing slope 550 meters above sea level. It is a delight by itself or with fish, chicken or turkey.

Viticoltori Caldaro was founded in Alto Adige in 1906 with a focus on quality. In the 1980's, viticulture in Kaltern experienced a revolutionary change when the consumer's demand for higher quality increased. As a result, yields were reduced and the average annual production was cut in half. Caldaro quickly improved wineries in his region. Currently, Caldero receives a very impressive list of awards including consistently high ratings from Wine Spectator as well as Gambero Rosso. Today, Caldaro is part of a 410 member cooperative which is commonly counted among the best and most quality oriented wineries in Italy.

RATINGS: 2 Bicchieri - Gamberro Rosso
"Alto Adige's White Wines are the Trend. Of the 22 three glass wines from Alto Adige, which are among the absolute best wines in all of Italy, 15 are white wines, 5 are red wines, and 2 are dessert wines. The trend of Alto Adige being predestined as a land of white wines has thus been confirmed once again. Finishing first among the white wines was Alto Adige Pinot Bianco."

BEST VALUE - Italian Wine Guide

86 Points - Wine Spectator

Four out Five Glasses - Snooth

CALDARO Vial Pinot Bianco Information:
Vintage: 2005
Grape: 100% Pinot Bianco
Region: Trentino - Alto Adige
Alcohol Percent: 13%
Ageing: 6 months, 10% in barrique
Production: 1,000 cases made
Whole cluster pressing and slow fermentation lead to a 6-month aging on fine lees with 10% aging in small barrique.