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: Red cherry, wild strawberry, delicate florals, gentle spice and earth
Alcohol Percentage: ~13% (approx.)
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.

Speckknödel in brodo (Speck Dumplings in Broth)

Ingredients:

• 200 g stale country bread, cubed
• 100 g speck, finely chopped
• 1 small onion, finely chopped
• 1 tbsp butter
• 150 mL milk
• 2 eggs, beaten
• 2 tbsp chopped parsley
• Pinch of nutmeg
• Salt and pepper, to taste
• 500 mL beef or vegetable broth

Instructions:

1. Melt the butter in a pan and sauté the onion until translucent. Add speck and cook briefly.
2. Place bread cubes in a bowl, pour over warm milk and let soak for 10 minutes.
3. Stir in the onion–speck mixture, beaten eggs, parsley, nutmeg, salt and pepper. If too wet, add a little flour.
4. Shape into 8 dumplings.
5. Bring the broth to a gentle simmer in a pot. Gently drop the dumplings into the broth and cook for 10–12 minutes until they float and are cooked through.
6. Ladle Speckknödel with some broth into bowls and serve hot.