Wilhelm Walch Pinot Bianco 2025

Wilhelm Walch Pinot Bianco is a dry white of medium weight from the high vineyards of Alto Adige, built around freshness.

High in the Italian Alps, the vineyard sites catch cold mountain air that holds acidity in the grapes. Altitude does much of the work: it keeps the aromatics fine-grained and leaves a mineral trace on the finish. Organic, sustainable farming sits behind the whole range.

Citrus and crisp apple on the nose, with a hint of white blossom behind. Juicy and smooth across the palate, it finishes medium-long with a mineral touch. Serve at 8-10°C alongside roast chicken, pasta, asparagus or a mild cheese.

*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 to Medium-bodied, Crisp
Grape Varietal: Pinot Bianco
Tastes Like: Lemon, green apple, pear, white blossoms, mineral
Alcohol Percentage: 12.5%
Closure: Screw Cap
Size: 750mL
Appellation: Alto Adige DOC
Region: Alto Adige, Italy
Terroir: Calcareous and alluvial soils in the foothills of the Dolomites
Aging: Fermented and matured in stainless steel
Serving Temperature: 8–10°C – Best served chilled

Wilhelm Walch is a respected, family-owned winery in Alto Adige, a region known for producing fresh, expressive white wines with Alpine purity. With over 150 years of winemaking tradition, the estate combines classic techniques with modern quality standards. Their Pinot Bianco is a crisp, mineral-driven wine that reflects the cool climate and mountain terroir of this northern Italian region.

Seafood: Steamed mussels or baked trout with lemon.
Poultry: Grilled chicken breast or turkey with fennel salad.
Vegetarian: Asparagus quiche or cauliflower gratin.
Cheese: Fresh mozzarella, ricotta, or alpine-style cheeses.

Ricotta: Fresh and delicate, complementing juicy acidity.
Chèvre: Clean and tangy, highlighting citrus notes.
Mozzarella: Soft and milky, matching freshness.
Almkäse: Mild and nutty, reflecting regional character.

Insalata di Mele e Finocchio (Apple and Fennel Salad)

Ingredients:

• 2 green apples, thinly sliced
• 1 fennel bulb, thinly shaved
• Juice of 1 lemon
• 2 tbsp olive oil
• Salt and pepper to taste
• Handful of rocket or parsley for garnish

Instructions:

1. In a bowl, combine apple and fennel slices with lemon juice.
2. Drizzle with olive oil, season with salt and pepper.
3. Toss gently and garnish with fresh herbs.
4. Serve cold with a glass of Wilhelm Walch Pinot Bianco for a refreshing pairing.