Wilhelm Walch Chardonnay 'Pilat' 2023

Wilhelm Walch Chardonnay 'Pilat' is a vibrant and expressive white wine from Alto Adige, offering a unique balance of freshness and complexity. The nose reveals wonderful exotic aromas, including passion fruit, pineapple, and floral hints. On the palate, it is lively and fruit-driven with a juicy texture and a long, persistent finish. Fermented in stainless steel and matured sur lie, this wine combines aromatic charm with elegant structure, making it a standout Chardonnay from the foothills of the Alps.

*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: Medium-bodied, Aromatic
Grape Varietal: Chardonnay
Tastes Like: Passion fruit, pineapple, white peach, citrus zest
Alcohol Percentage: 13%
Closure: Screw Cap
Size: 750mL
Appellation: Alto Adige DOC
Region: Alto Adige, Italy
Terroir: Calcareous soils at the base of the Dolomites
Aging: Fermented in stainless steel and matured sur lie
Serving Temperature: 8–10°C – Best served chilled

Wilhelm Walch is a family-run winery with more than 150 years of winemaking tradition in Alto Adige, Italy. Nestled in the foothills of the Alps, the estate produces wines with precision, elegance, and Alpine freshness. The Chardonnay 'Pilat' showcases the house's dedication to clean, fruit-forward wines, using gentle pressing and natural clarification techniques, followed by fermentation and ageing on the lees for added depth and texture.

Seafood: Grilled prawns or seared scallops with citrus butter.
Poultry: Roast chicken with herbs or turkey with mango salsa.
Vegetarian: Grilled vegetable skewers or pumpkin and sage risotto.
Cheese: Comté, Gruyère, or aged Asiago.

Comté: Nutty and complex, matching fruit and finish.
Asiago: Aged and savoury, enhancing texture.
Fontina: Creamy and balanced, echoing tropical tones.
Pecorino Toscano: Salty and fresh, complementing acidity.

Risotto alla Zucca (Pumpkin Risotto)

Ingredients:

• 300g arborio rice
• 300g pumpkin, diced
• 1 onion, finely chopped
• 750mL vegetable broth
• 50g Parmigiano-Reggiano, grated
• 30g butter
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Sauté onion in olive oil, add pumpkin and cook until soft.
2. Add rice, toast for 1 minute, then gradually add hot broth while stirring.
3. Cook until rice is al dente. Stir in butter and cheese to finish.
4. Serve warm with a glass of Wilhelm Walch Chardonnay 'Pilat'.