This variety has been cultivated in Alto Adige for more than a century and over the years it has established itself as a point of reference for the production of the St. Pauls winery. It owes its aromatic complexity to the strong temperature variations between day and night and to the deep calcareous soils of the high hills. As far as the Vinification is concerned, the fermentation takes place at a controlled temperature in wooden barrels, with a subsequent refinement for 5 - 7 months on the fine yeasts, then the malolactic fermentation is partially carried out. It is distinguished by its hints of apple, peach, apricot and pear. Very convincing in the mouth with its acidity and minerality, it ranks among the most popular Pinot Blancs of South Tyrol. A surprising wine, with an amazing quality-price ratio.