Wilhelm Walch Pinot Noir 'Prendo' 2023

Wilhelm Walch Pinot Noir ‘Prendo’ is a delicate, light–bodied red wine from the Alto Adige DOC in northern Italy. Crafted from organically grown Pinot Noir grapes using sustainable production methods, it offers fragrant aromas of red cherry, wild strawberry and subtle floral notes, with a hint of gentle spice and earthy undercurrents. On the palate, expect bright acidity, silky tannins and a fresh, lingering finish that beautifully reflects its 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: Red Wine
Style: Light–Bodied, Organic, Sustainable Production
Grape Varietal: Pinot Noir
Tastes Like: Comparable to a light, cool-climate Burgundy Pinot Noir, with bright acidity, silky tannins, and a fresh, elegant finish.
Alcohol Percentage: 13%
Closure: Cork
Size: 750 mL
Appellation: Alto Adige DOC
Region: Alto Adige, Italy
Terroir: Steep alpine slopes with calcareous and schist soils imparting crisp minerality

Wilhelm Walch is a family‑owned estate in Alto Adige renowned for its commitment to organic viticulture and sustainable winemaking. Situated on sun‑drenched vineyards above the Adige Valley, they combine traditional techniques with modern precision to produce elegant, terroir‑driven Pinot Noirs that capture the region's mountain freshness and finesse.

Red Meat: Pan‑seared duck breast with a berry and red‑wine jus to echo the wine's bright fruit.
Poultry: Roast pheasant with fresh thyme and juniper berries for a delicate herb note.
Vegetarian: Wild mushroom risotto enriched with a splash of white wine and Parmesan.
Game: Venison medallions with lingonberry sauce for a harmonious balance of sweet and savoury.

Asiago Stagionato: Rich and nutty, enhancing the wine's red‑fruit depth.
Graukäse: Alpine grey cheese with a tangy bite that complements its minerality.
Trentingrana: Aged Italian hard cheese, firm and crystalline, echoing its fine tannins.
Caprino fresco: Fresh goat's cheese, tangy and creamy, offering a refreshing contrast.

Zwiebelkuchen (Onion Tart)

Ingredients:

• 250g plain flour
• 125g cold butter, diced
• 1 egg
• 1 tsp salt
• 1kg onions, thinly sliced
• 2 tbsp butter
• 200mL crème fraîche
• 2 eggs, beaten
• 1 tsp fresh thyme leaves
• Salt and pepper, to taste
• Nutmeg, a pinch

Instructions:

1. Preheat oven to 200°C. In a bowl, rub butter into flour with salt until mixture resembles breadcrumbs. Stir in 1 egg and enough cold water to form a dough. Chill for 30 minutes.
2. Meanwhile, melt 2 tbsp butter in a pan, add onions and sauté over medium heat until soft and golden, about 15–20 minutes. Season with salt, pepper and a pinch of nutmeg. Let cool slightly.
3. Roll out dough on a floured surface and line a 26cm tart tin. Prick base with a fork and blind‐bake for 10 minutes, then remove baking beans and bake a further 5 minutes.
4. In a bowl, whisk together crème fraîche, 2 beaten eggs and thyme. Stir in the cooled onions.
5. Pour filling into the pastry shell and bake for 25–30 minutes until set and lightly golden on top.
6. Allow to rest for 5 minutes, slice and serve warm alongside a glass of Wilhelm Walch Pinot Noir ‘Prendo’ 2023.