Tiefenbrunner Merus Chardonnay DOC 2022

Tiefenbrunner Merus Chardonnay DOC is an elegant, medium–bodied white wine from the Alto Adige DOC in northern Italy. Crafted from Chardonnay grapes grown on mineral‑rich, calcareous soils, it offers delicate aromas of white peach, citrus blossom and a whisper of toasted almond. On the palate, expect a creamy texture balanced by bright acidity and a crisp, mineral‑driven finish that captures the unique alpine terroir.

*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: Full–bodied, Barrel‐fermented
Grape Varietal: Chardonnay
Tastes Like: Comparable to a Burgundy Chardonnay, with notes of green apple, lemon zest, and a hint of vanilla, finishing with a bright acidity and subtle minerality.
Alcohol Percentage: ~13.5% (approx.)
Closure: Cork
Size: 750 mL
Appellation: Alto Adige DOC
Region: Trentino-Alto Adige, Italy
Terroir: Calcareous, limestone-rich soils with pronounced alpine influence

Tiefenbrunner is a family‐owned estate in Alto Adige with a long tradition of sustainable viticulture at elevations above 500 m. Their meticulous vineyard care and gentle cellar techniques produce Chardonnays that capture the region's crisp mountain climate and mineral‐driven character.

Seafood: Pan-seared scallops with lemon butter and chives to echo the wine's bright acidity.
Poultry: Roast chicken with sage and garlic, complementing its creamy texture.
Vegetarian: Asparagus risotto finished with Parmesan and a drizzle of olive oil.
Game: Sautéed quail with alpine herb jus for a delicate, aromatic pairing.

Fontina: Creamy and nutty, enhancing the wine's richness.
Taleggio: Soft and pungent, echoing its toasted‐nut notes.
Caprino fresco: Fresh goat's cheese, adding a zesty contrast.
Trentingrana: Aged hard cheese, firm and crystalline, complementing its minerality.

Käsespätzle (Cheese Spätzle)

Ingredients:

• 300 g spätzle (fresh or dried)
• 150 g Emmentaler or Fontina, grated
• 2 onions, thinly sliced
• 2 tbsp butter
• 1 tbsp chopped chives
• Pinch of nutmeg (optional)
• Salt and pepper, to taste

Instructions:

1. Cook the spätzle according to package instructions. Drain and set aside.
2. Melt half the butter in a pan over medium heat. Add onions and sauté until golden and caramelised, about 10 minutes. Remove and set aside.
3. In the same pan, melt the remaining butter. Add the cooked spätzle and toss to coat.
4. Layer the spätzle with grated cheese and caramelised onions in the pan or a baking dish. Repeat layers, finishing with cheese on top.
5. Cover and cook on low heat until the cheese melts, about 5 minutes.
6. Season with salt, pepper and a pinch of nutmeg if desired. Garnish with chopped chives.
7. Serve hot as a comforting alpine speciality alongside your Tiefenbrunner Merus Chardonnay.