Kellerei St Paul's Pinot Bianco "Plötzner" DOC 2024

Kellerei St. Pauls Pinot Bianco “Plötzner” DOC is a precise and elegant expression of Pinot Bianco from Alto Adige, one of Italy’s most respected cool-climate regions.

Sourced from select hillside vineyards around San Paolo, the vines thrive in mineral-rich soils at altitude, where warm sunny days are balanced by cool alpine nights. This significant diurnal shift preserves acidity and aromatic clarity. Fermented in stainless steel and aged on fine lees, the wine emphasises purity, structure and varietal expression rather than oak influence.

Focused, food-friendly and distinctly northern Italian. Perfect with seafood, risotto, white meats or delicate alpine cuisine.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Type: White Wine
Style: Light-bodied, Crisp
Grape Varietal: Pinot Bianco
Tastes Like: Comparable to a Chablis, with green apple, pear, and white flower notes, finishing with a refreshing minerality.
Alcohol Percentage: 13%
Closure: Cork
Size: 750mL
Region: Alto Adige, Italy
Terroir: Gravelly and limestone soils
Aging: Stainless steel
Serving Temperature: 8-10°C

Kellerei St Paul's is a prestigious cooperative winery in Alto Adige, renowned for its meticulous winemaking and dedication to showcasing the elegance of local varietals. The "Plötzner" Pinot Bianco reflects their commitment to quality.

Seafood: Grilled prawns or scallop risotto.
Poultry: Herb-roasted chicken or turkey breast with lemon sauce.
Vegetarian: Asparagus quiche or zucchini fritters.
Meat: Pork loin with apples or veal piccata.

Ricotta: Creamy and mild, enhancing the wine's freshness.
Goat Cheese: Tangy and soft, complementing the wine's acidity.
Fontina: Mild and nutty, balancing the wine's structure.
Asiago: Smooth and savoury, pairing beautifully with the wine.

Strangolapreti (Spinach Dumplings)

Ingredients:

• 200 g stale rye or bread, cubed
• 150 g spinach, blanched and chopped
• 2 eggs, beaten
• 50 g Parmigiano-Reggiano, grated
• 1 tbsp chopped parsley
• Pinch of nutmeg
• Salt and pepper, to taste
• Butter and sage leaves, for finishing

Instructions:

1. Soak bread in a little warm water or milk until soft, then squeeze out excess liquid.
2. Combine soaked bread, chopped spinach, eggs, cheese, parsley, nutmeg, salt and pepper. Mix to form a soft dough.
3. Shape into small dumplings (walnut-sized).
4. Bring a pot of salted water to a gentle simmer and cook dumplings for 3–4 minutes until they float.
5. Meanwhile, melt butter in a skillet, add sage leaves and fry until fragrant.
6. Drain dumplings and toss gently in sage butter.
7. Serve immediately with an extra sprinkle of Parmigiano.