Top 9 Trentino Wine Varieties

Kellerei Terlan - Cantina Terlano is one of the most respected cooperative wineries in South Tyrol, with a history dating back to 1893 and a strong reputation for producing long-lived, terroir-driven wines. Based in the village of Terlan, the winery works with high-altitude vineyards rooted in distinctive volcanic porphyry soils, which give its wines pronounced minerality, structure, and clarity. The alpine climate, marked by cool nights and strong diurnal temperature shifts, preserves freshness and aromatic precision, especially in white varieties. Terlan is particularly renowned for its white wines, including Pinot Bianco, Chardonnay, Sauvignon Blanc, and the historic Terlaner blends, all known for their depth and exceptional aging potential. Winemaking emphasizes careful selection, extended lees aging, and patient maturation, often keeping wines in the cellar longer than required before release. The resulting style favors balance, tension, and longevity over immediate richness. Kellerei Terlan stands as a benchmark for South Tyrol, combining collective tradition with a disciplined, quality-focused approach that consistently highlights the uniqueness of its terroir.Expand

Cantina Andriano is the oldest cooperative winery in Alto Adige, founded in 1893 in the village of Andrian at the foothills of the Dolomites. Today part of Cantina Terlano, it maintains a distinct identity with a strong focus on expressing the unique terroir of its vineyards. The vineyards are situated on hillside slopes between 260 and 340 meters above sea level, on a mix of limestone and porphyry soils that contribute to the wines’ minerality and structure. The climate combines alpine and Mediterranean influences, with warm days and cool nights that allow for slow, balanced ripening while preserving acidity. The estate focuses primarily on white varieties such as Pinot Bianco, Chardonnay, Sauvignon Blanc, and Gewürztraminer, alongside reds like Lagrein and Pinot Noir. The wines are defined by precision, purity of fruit, and freshness, with winemaking that balances traditional methods and modern techniques. Overall, Cantina Andriano produces elegant, terroir-driven wines that reflect both the alpine character and the refined style of Alto Adige.Expand

Manincor is a family-owned winery located in Kaltern, in the Alto Adige (South Tyrol) region of Italy. The estate's history dates back to 1608, and it is currently managed by Count Michael Goëss-Enzenberg and his wife Sophie, who took over in 1991. The winery spans approximately 50 hectares of vineyards, cultivating varieties such as Pinot Bianco, Chardonnay, Sauvignon Blanc, Lagrein, Merlot, and Cabernet Sauvignon. Manincor is dedicated to biodynamic farming, believing that maintaining natural balance is essential for producing high-quality wines. The winery's cellar is uniquely situated beneath the vineyards, minimizing environmental impact and allowing for gravitational wine flow during production. This combination of traditional values and modern technology enables Manincor to craft wines that truly reflect the character of South Tyrol's terroir.Expand

Azienda Agricola Foradori is a family-owned winery located in Mezzolombardo, in the Trentino region of Italy. Established in 1901, the winery is currently managed by the fourth generation of winemakers. Elisabetta Foradori and Rainer Zierock made significant contributions to preserving and regenerating the Teroldego grape variety through the cultivation of its original genetic strains. Today, their children, Emilio, Theo, and Myrtha Zierock, continue this tradition. Azienda Agricola Foradori is dedicated to preserving local grape varieties and biodiversity, combining traditional methods with innovative approaches in viticulture and winemaking.Expand

Kuenhof is a renowned winery located in the Valle Isarco (Eisacktal) region of South Tyrol, Italy. Owned and operated by Brigitte and Peter Pliger since 1990, the estate has a rich history dating back to the 12th century. The Pligers are dedicated to producing high-quality white wines that reflect the unique terroir of their vineyards. The Pliger family is committed to supporting nature and maintaining its balance. Their main goal is to find a symbiosis between human beings, cultivated plants, and nature. They practice organic farming methods, tending towards a biodynamic approach, to ensure the health and vitality of their vineyards. Expand

Nals Margreid is a cooperative winery based in South Tyrol (Alto Adige), formed through the merger of the historic cellars of Nals and Margreid and rooted in a long alpine winegrowing tradition. The estate brings together numerous small growers whose vineyards are spread across a wide range of altitudes and microclimates, allowing for a diverse and highly site-driven portfolio. Its identity is defined by a cool alpine climate, strong diurnal temperature shifts, and mineral-rich soils, which shape wines of clarity, freshness, and precision. The focus is on varietal expression rather than power, with particular strength in white wines such as Pinot Bianco, Sauvignon Blanc, and aromatic local varieties, alongside elegant reds including Lagrein, Vernatsch, and Pinot Noir. Winemaking balances modern techniques with restrained intervention, aiming to preserve purity and natural structure. The resulting wines are linear, aromatic, and finely textured, reflecting both the complexity of South Tyrol’s terroirs and a disciplined, contemporary style.Expand

Lagrein is an ancient Italian red grape mainly cultivated in Trentino-Alto Adige in Northeast Italy. The grape has ancient origins, and though it was once common, it was later mainly replaced by Schiava (Vernatsch), which proved to be more resistant and productive. Only recently, local winemakers have been promoting it as an excellent native grape that, if treated properly, has incredible potential to produce rounded and well-balanced wines. The grape is used in varietals (included in several regional appellations) and blends. Most Lagrein is made into slightly rustic red wines. They are usually dark ruby red with an intense aroma reminiscent of ripe berries, violets, coffee, and sweet spices. Most will have a subtle bitter bite and sometimes hints of iodine-like quality. Best examples can be aged for several years. These wines have an excellent balance of acidity and tannins, making them ideal food partners. They would pair well with regional specialties, including charcuterie, cheese, red meat, and game. Lagrein is also sometimes used to produce good-quality rosés, labeled as Lagrein Kretzer (Lagrein Rosato). There were conflicting theories about the origin of Lagrein, but DNA testing has proven that Teroldego is one of its parents—suggesting that the grape probably originated in northern Italy. Interestingly, Lagrein is related to Pinot Noir and Syrah. The grape is also found in Australia and California. Expand

Moscato Giallo is a white grape variety that probably originated in Italy. It is mainly cultivated in northern Italy, with the best expressions coming from Trentino-Alto Adige. The grape belongs to the broad Moscato family. It is used in the production of dry, sweet, and sparkling styles, and it is included in several Italian appellations. Moscato Giallo produces aromatic and subtly sweet white wines with moderate acidity. On the nose, they usually display tropical fruit, citruses, peaches, and sweet spices. Dessert styles are sweeter and more complex, with more concentrated aromas. There are several theories about the origin of Muscato Giallo, but most remain unconfirmed. It was only proven that it is related to Moscato Bianco (Muscat Blanc à Petits Grains). These wines can pair with various dishes, but pairing options will mostly depend on vinification. Sweet styles match traditional desserts, while dry wines can be enjoyed as an aperitif. They can also go well with cheese, cold cuts, light appetizers, and fish. Expand

Nosiola is the only remaining native Trentino grape. The variety makes both dry and sweet white wines, and it is the main grape used in the rare Trentino Vino Santo, a wine made from dried grapes (passito) affected by noble rot. Dry white wines made from Nosiola are light-bodied and approachable. They usually have a refreshing and mineral character with lemon and apple aromas. Nosiola will usually display a distinctive nutty note, and it is believed that this feature gave the grape its name—Italian nocciola translates as hazelnut. Nosiola is now cultivated only in Trentino, but it was once common in Alto Adige. Dry Nesiola wines make an excellent aperitif and pair with freshwater fish, seafood, vegetables, or fresh cheese. Vino Santo labels are best paired with desserts. Expand

Moscato Rosa is a red-skinned Italian grape mostly cultivated in Alto Adige and Trentino. The name rosa (pink) is not a reference to the color of the skins or the wine but to the rose aroma that is typical for these wines. The grape is mainly used to produce sweet wines, especially late-harvest and passito (made from dried grapes) styles. The wines are garnet-colored with an intense aroma reminiscent of berries and rosewater, with hints of spice (mostly cinnamon). The wines have a good balance of acidity and sweetness and a long, fruity, and subtly spicy finish. This wine should be paired with chocolate or fruit desserts, pastries, or blue cheese. It can also be excellent on its own. There are many speculations about the origin of Moscato Rosa, but the most cited version suggests possible Croatian origins. Interestingly, it turned out that Trentino Moscato Rosa is identical to a Croatian variety Muškat Ruža Porečki. The grape is also cultivated in Austria and France (Alsace), but the Italian version is believed to be a distinct variety. Italian Moscato Rosa is usually of exceptional quality, and it should not be confused with eponymous wines based on Muscat Blanc with the addition of red wine.Expand

Teroldego is a red-skinned grape variety that originates from northern Italy, and it is almost exclusively cultivated in Trentino-Alto Adige. The grape is used in varietals and blends, while the most popular appellation is the Trentino-based Teroldego Rotaliano. The grape produces dark-colored, tannic wines. When young, they typically display fruity flavors reminiscent of dark and red berries. Aged Teroldego will also feature hints of spices and earthy nuances. These sapid, well-rounded wines usually pair well with red meat, meat sauces, game, and aged cheese. Expand

Marzemino is a native Italian red grape. It is an old variety with vague origins, but it is mainly cultivated and associated with northern Italy. Marzemino is used to produce varietal wines, but it is probably best known for its use in Colli di Conegliano, a dessert wine made from partially dried (passito) grapes. This late-ripening grape produces fragrant and fresh ruby red wines with a light and smooth body. The aroma is often reminiscent of red fruits and violets. It is sometimes vinified in off-dry or lightly sparkling styles, but most production focuses on still red wines within the Trentino DOC. Apart from Trentino, Marzemino is cultivated in Lombardy, Veneto, Emilia-Romagna, and Friuli-Venezia Giulia. Marzemino is best paired with local cuisine. It can be served with red or white meat, but it also works with lighter dishes such as polenta or pizza. Expand

Pinot Grigio is a white wine produced from a grayish-blue skinned grape variety that is a genetic mutation of Pinot Noir, primarily cultivated in the northern administrative regions of Italy, including Veneto, Friuli-Venezia Giulia, and Trentino-Alto Adige. The grape has its roots in the Burgundy region of France, where it was known as Pinot Gris, before it was introduced to the alpine and sub-alpine microclimates of northern Italy during the nineteenth century. In these specific Italian territories, the variety adapted to the well-drained, mineral-rich soils and the significant temperature diurnal shifts between day and night, which arrested the development of sugar and preserved high levels of natural tartaric acid. Preparation begins with an early harvest, typically occurring in late August or early September, to ensure the berries do not over-ripen or lose their characteristic snap of acidity. The juice is separated from the skins immediately after crushing to prevent the extraction of the copper-toned pigments found in the grape’s epidermis, a process known as white vinification. Fermentation takes place in temperature-controlled stainless steel vats at cool intervals ranging from 16°C to 18°C to retain volatile aromatic compounds like citral and ethyl peelargonate. The wine does not undergo malolactic fermentation or oak aging, resulting in a liquid that is clear, pale straw in color, and light in body. A specific technical aspect of Pinot Grigio production is its vulnerability to oxidation, requiring winemakers to use inert gases like nitrogen during bottling to maintain its chemical stability and crisp profile. This wine is served chilled at a temperature between 7°C and 10°C in a narrow-bowled glass to direct the subtle aromas toward the nose. It is consumed globally as a standard apéritif and is a staple in Italian trattorias where it is paired with light, acidic, or saline-heavy dishes. The chemical profile of the wine makes it an effective palate cleanser when consumed alongside fritto misto, grilled sea bass, or garden-based pasta dishes like primavera. It is also frequently served with young, soft cheeses such as buffalo mozzarella or mild goat cheese, as the high acidity of the wine cuts through the lipid content of the dairy.Expand

Trentino wine refers to wines produced in the province of Trentino in northern Italy, made primarily under the Trentino DOC and covering white, red, and sparkling styles from grape varieties such as Pinot Grigio, Chardonnay, Müller-Thurgau, Teroldego, Marzemino, and Lagrein. Viticulture in Trentino developed within an Alpine valley system shaped by the Adige River, where Roman settlement introduced organized grape growing and later monastic and civic land management refined vineyard placement along valley floors and terraced slopes, gradually establishing a wine culture influenced by both Italian and Central European practices due to the area’s position along north–south trade routes. Wine production in Trentino emphasizes site-specific viticulture, with vineyards ranging from low valley elevations to high-altitude slopes that preserve acidity and aromatic clarity, and winemaking typically involves controlled fermentation in stainless steel for whites and selected reds, alongside neutral oak use for structured wines, with sparkling wines produced mainly by the metodo classico using Chardonnay and Pinot Noir. Wines are served according to style, with whites and sparkling wines chilled, lighter reds slightly cool, and fuller reds at cellar temperature, and decanting used sparingly. A defining feature of Trentino wine is the coexistence of alpine freshness and reliable ripeness within a relatively compact geographic area, allowing both aromatic whites and structured reds to develop balanced profiles without excessive alcohol. Trentino wines are consumed primarily with meals in northern Italy and export markets, paired with foods such as freshwater fish, cured meats, poultry, risotto, mushroom dishes, alpine cheeses, and vegetable-based preparations, and they are also commonly enjoyed as everyday table wines due to their clarity, moderate weight, and adaptability to a wide range of cuisines.Expand

Südtiroler wine refers to wines produced in South Tyrol, also known as Alto Adige, a mountainous wine region in northern Italy bordering Austria, where both white and red wines are made under the Alto Adige DOC from a mix of international and locally established grape varieties including Pinot Blanc, Gewürztraminer, Sauvignon Blanc, Pinot Noir, Lagrein, and Schiava. Viticulture in Südtirol developed through its position at the intersection of Italian and Central European wine cultures, shaped by monastic vineyards, Alpine farming systems, and long-standing trade routes across the Brenner Pass, with vineyard land gradually organized along valley floors and steep slopes where altitude, exposure, and soil composition encouraged careful site selection and small-scale parcel management. Wine production emphasizes precision farming in challenging terrain, with grapes harvested at varying elevations to balance ripeness and acidity, followed by vinification that often favors stainless steel fermentation for whites and a mix of neutral oak and steel for reds, allowing clarity of fruit and site expression while maintaining freshness, and wines are bottled after controlled aging suited to their structure. Serving practices align with style, with whites and lighter reds served cool and fuller reds at moderate cellar temperature, and decanting applied selectively. A defining aspect of Südtiroler wine is the combination of Alpine climate influence with Mediterranean sunlight, resulting in wines that show ripeness alongside firm acidity across multiple grape varieties rather than a single dominant profile. Südtiroler wines are consumed mainly with meals in South Tyrol, northern Italy, and export markets, paired with foods such as cured meats, poultry, freshwater fish, mushroom dishes, alpine cheeses, and vegetable-based plates, and they also function as everyday table wines due to their balance, moderate alcohol, and adaptability to both Central European and northern Italian cuisines.Expand