Wilhelm Walch Pinot Grigio 'Prendo' 2023

Wilhelm Walch Pinot Grigio 'Prendo' comes from the lush, mountainous region of Alto Adige in northern Italy. Grown in the foothills of the Alps, this Pinot Grigio reflects its cool-climate origins with vibrant aromas of pear, green apple, citrus zest, and white flowers. The palate is crisp, clean, and elegant with bright acidity and a refreshing mineral finish. A classic Alpine white wine with a distinctive Italian flair, perfect for any occasion.

*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, Fresh
Grape Varietal: Pinot Grigio
Tastes Like: Comparable to a Sauvignon Blanc from a cool climate, with crisp green apple, citrus zest, and floral notes, finishing with a bright acidity and refreshing minerality.
Alcohol Percentage: 12.5%
Closure: Screw Cap
Size: 750mL
Appellation: Alto Adige DOC
Region: Alto Adige, Italy
Terroir: Alpine foothills with calcareous and alluvial soils
Aging: Fermented and aged in stainless steel to preserve freshness
Serving Temperature: 8–10°C – Best served chilled

Wilhelm Walch is a historic, family-owned winery based in the heart of Alto Adige. With over 150 years of winemaking tradition and five generations of dedication, the estate has helped shape the region's reputation for quality. Nestled among the dramatic Dolomites, the winery produces elegant and precise wines with a unique sense of place. The 'Prendo' Pinot Grigio is a modern and expressive take on this classic grape, made with traditional values and Alpine freshness.

Seafood: Grilled prawns or calamari with lemon and parsley.
Poultry: Chicken with herbs or turkey and avocado salad.
Vegetarian: Asparagus risotto or zucchini and mint frittata.
Cheese: Fresh mozzarella, burrata, or young goat cheese.

Burrata: Creamy and delicate, echoing the wine's softness.
Chèvre: Tangy and bright, complementing acidity.
Mozzarella: Mild and fresh, enhancing mineral tones.
Ricotta: Light and creamy, balancing citrus notes.

Risotto agli Asparagi (Asparagus Risotto)

Ingredients:

• 300g arborio rice
• 1 bunch green asparagus, trimmed and cut into 3 cm pieces
• 1 small onion, finely chopped
• 2 tbsp olive oil
• 100 mL dry wine wine
• 1 litre vegetable stock, kept warm
• 30g butter
• 50g Parmigiano-Reggiano, finely grated
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat the olive oil in a large pan over medium heat. Add the onion and sauté until translucent, about 4 minutes.
2. Add the rice and stir for 1–2 minutes until each grain is lightly toasted.
3. Pour in the Pinot Grigio and stir until the liquid is absorbed.
4. Begin adding the warm stock, one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next.
5. When you have used half the stock (about 10 minutes in), stir in the asparagus pieces and continue cooking, adding stock as needed, for a further 8–10 minutes until the rice is al dente and the asparagus tender.
6. Remove from heat, stir through the butter and Parmigiano, and season with salt and pepper.
7. Let rest for 1 minute, then garnish with chopped parsley and serve immediately.