Alto Adige: Italy’s Northern Powerhouse for Quality Wines

Winemaking in Alto Adige dates back over 2,000 years, beginning with Roman viticulture. However, the region’s more modern wine identity has been shaped by political changes. Before becoming part of Italy after World War I, Alto Adige was under Austro-Hungarian rule. This history explains why German remains the primary language for about 70% of the population and why many wine labels are bilingual.

Throughout the 20th century, Alto Adige transitioned from bulk wine production to quality-driven bottling, especially from the 1980s onward. Today, the region is recognised for its precision winemaking and a cooperative model that supports small-scale growers with state-of-the-art facilities and marketing power.

Alto Adige is a mountainous region with vineyards planted between 200 and 1,000 metres above sea level. This high elevation contributes to cooler night temperatures even during hot summers, creating a longer period for grapes to ripen, helping grapes to maintain acidity while developing full flavour.

Climate

It combines Alpine freshness with Mediterranean sunlight. The region enjoys over 300 days of sunshine a year.

Soils

The geology is highly diverse, featuring volcanic porphyry, limestone, slate, and gravel. Different soil types allow different grape varieties to excel in specific subzones.

Topography

Steep slopes and terraced vineyards require mostly manual labour, limiting yields and encouraging quality.

This combination makes Alto Adige ideal for both aromatic white wines and structured yet fresh reds, with a focus on balance and varietal expression.

Despite being a small region (just around 5,400 hectares under vine), Alto Adige has over 20 different grape varieties. Here are the key ones to know:

White wines (around 65% of production)

Pinot Grigio

More concentrated and mineral-driven than most Italian examples. Crisp, dry, and textured.

Chardonnay

Thanks to the sunshine received in the region, you can expect flavours of pineapple, banana, apple, pear, citrus fruits from the wine, as well as vanilla and butter when oak is used! Lively, fruity with a soft fullness.

Gewürztraminer

Native to the area (specifically the village of Tramin), this is an intensely aromatic variety showing aromas of lychee, rose, and spice.

Sauvignon Blanc

Grown mainly in cooler valleys like Val d’Isarco. Fresh, herbal, and citrus-driven with good minerality.

Pinot Bianco

Often underestimated, this variety produces elegant wines with apple, almond, and floral notes. Aged versions can be quite complex.

Kerner, Müller-Thurgau, Sylvaner

Grown at higher altitudes, offering freshness and acidity.

Red wines (around 35% of production)

Pinot Noir

The most planted black grape varietal in the region. Grows well in cooler areas like Mazzon and produces delicate, refined wines with cherry and spice notes.

Lagrein

A local variety producing deeply coloured wines with blackberry, plum, and earthy or cocoa notes. Some are aged in oak for extra structure.

Schiava (Vernatsch)

Light-bodied and pale, with soft red fruit and low tannin. Often served chilled. Traditionally, a table wine, now gaining popularity for its drinkability.

Merlot, Cabernet Sauvignon

Both varietals were first planted in the region 130 years ago. This traditional Bordeaux blend has become a local staple, offering notes of red and black berries with a touch of grippy tannins—a wine crafted to complement everyday dishes from the area.

Alto Adige wines are known for their clarity and precision. This is not a region for overripe, overly oaked wines. Instead, winemaking focuses on:

• Fermentations are often in stainless steel.
• Minimal manipulation
• Sustainability and organic viticulture, especially among cooperatives and family-run estates.

Most wines are dry, with medium to high acidity, making them extremely food-friendly. Reds are often medium-bodied, fresh, and lower in tannin compared to warmer Italian regions like Tuscany or Sicily.

The labelling is typically straightforward, with the grape variety and DOC clearly stated. Subzones (like Kaltern, Tramin, or Val Venosta) may be noted as well, offering additional transparency about origin.

Alto Adige’s wines pair naturally with the region’s local cuisine, which blends Italian and Austrian influences—think dumplings, cured meats (like speck), cabbage, polenta, and mountain cheeses.

We’ve put together a few pairing ideas featuring classic British everyday meals and favourite dishes to help you begin your Alto Adige wine discovery journey!

• Pinot Grigio: Grilled chicken, courgette pasta, fish & chips, or asparagus risotto.
• Gewürztraminer: Indian curry, duck with hoisin sauce, or stir-fry with ginger and spice.
• Sauvignon Blanc: Goat cheese salad, vegetable stir-fry, or smoked salmon.
• Lagrein: Lamb stew, sausages, or mushroom lasagna.
• Merlot and Cabernet Sauvignon blend: Pizza or charcuterie boards.

These wines can easily transition from weekend dinners to weekday meals due to their versatility and balanced structure.

DOC Status

96% of the winegrowing areas fall under the Alto Adige DOC (Denominazione di Origine Controllata), and 98% of production is DOC wines.

Cooperatives

Around 70% of wine production comes from cooperatives, many of which are award-winning (e.g., Cantina Terlano, Cantina Tramin).

Multilingual Labels

You’ll often see Italian and German on bottles, sometimes Ladin—a local language spoken by a small minority.

Export-Friendly

The UK is one of Alto Adige’s growing export markets, especially for its Pinot Grigio and aromatic whites.

Learn more about Alto Adige wine region here

Alto Adige may not be as well-known as Tuscany or Piedmont, but it consistently produces high-quality wines across a wide range of grapes. It’s a region for wine drinkers who value purity, structure, and varietal characters without the price tags of better-known Italian areas.
Whether you’re after a crisp or aromatic white for seafood, a light red for charcuterie, or a bold and hearty red, Alto Adige has something to offer.

Kornell Wine Estate