Athos 2018/19 - 14,5% vol. Ansitz Dolomytos Winery

Description: 
Rich ruby red color. A complex aromatic spectrum of ripe, red forest fruits. In the mouth dense, juicy with fine tannins. Expressive with elegant fine finish. 

Grape variety: 
Merlot, Cabernet Sauvignon, Cabernet Franc, Petit Verdot - South Tyrol-Alto Adige. 

Production area: 
Überetsch/Oltradige - South Tyrol. 

Vinification: 
After fermentation in wooden vats with gentle immersion of the marc cap aging of the wine in tonneaux for 24 months. The wine is not fined, filtered or pumped. 

Food pairing: 
Ideal accompaniment to game and meat dishes. 

Serving temperature: 
16 - 18°C. 

Ageing potential: 
more than 10 years. 

Bottle to: 
750 ml - 75 cl - 0.75 lt. 

Allergens: 
Wine can contain sulphites. 

Producer: 
Dolomythos Winery 
In the 1990s, Rainer Zierock was something of a rock star among oenologists. He was an agronomist, a university professor, and a winegrowing consultant in Germany, Italy, Switzerland, and France. But Zierock created what for him was the ideal, perfect estate winery in Alto Adige. In a manor from the fourteenth century, he founded the Dolomytos Estate Winery in Auna di Sotto on the Renon plateau. Along with Margret Hubmann, in the late 1990s he redid the entire estate, planting 150 different grape varieties and allowing himself to be guided with everything by Greek mythology. Thus the pentagon plays a prominent role for Zierock, his wines are produced according to the pentagram principle, and he also developed a tasting system on the basis of this geometric form.In addition, panta rhei is regarded as the leitmotif of the Dolomytos Estate winery in Auna di Sotto: everything is flowing, and specifically in the winery, as well, which is set up according to the principle of gravitation. “All work steps can be carried out using natural slopes without outside influences – all the way to bottling,” explains Norbert Marginter, who has continued to run the Dolomytos Estate Winery as the new proprietor following the ideas of the professor, who passed away in 2009.Three hectares of vineyards are tended as close to nature as possible, the grapes are harvested with a strict selection process, they are fermented with their own natural yeast, and they spend 10 to 14 days on the skins. After that, they mature for at least 24 months in cylinders made from French oak. “All of our wines are blends of Italian and Greek grape varieties,” Marginter explains. So it is not only with mythology that the Greeks made their mark at the Dolomytos Estate Winery. 

Ansitz Dolomytos Sacker 
Via Eichele 18 
IT - 39054 Renon (BZ)