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Roman Mottironi’s grandmother bought the Putzenhof estate in Bolzano in the early 1950’s. It consists of 5.5 hectares of grapevines, and 1.5 hectares of  apple trees. There has always been wine made at this site. Roman’s grandfather made a red and a white that he bottled using indigenous varieties. Roman began bottling and labeling wines from these same grapes in 2009. The soils of the vineyard are sandy porphiric, southwest facing, and sitting at altitudes between 300 and 650 meters. These conditions are ideal for the production of vibrant, fresh wines. Roman prefers to follow eco-friendly practices. Cover crops are grown between vine rows, weed killers were banned around 2010. Green harvesting consists of cutting the clusters in half in July, removing the lower part, which tends to ripen much later. The only sprays used are those approved by the tenets of organic viticulture. They grow Chardonnay, Sauvignon, and Kerner for whites. For reds, they produce a varietally labelled Merlot, a Pinot Nero, a Lagrein, as well as the blended wine shown below called Bozner Leiten. This is a blend of Schiava, Lagrein, and Pinot Nero. All in, they produce around 3,000 cases of wine per year.

 

Bozner Leiten

 

This wine is typically a blend of mostly Schiava, with under 20% total of Lagrein, and Pinot Nero. In some vintages, the Pinot Nero is not included. The name means “the hills of Bolzano.”The vines for this wine are between 30 and 55 years of age. Around 700 cases of this wine is produced annually.  Fermentation is done with indigenous yeasts, in stainless steel vats. Aging is for 6 months in stainless steel as well. The wine is certified vegan. This wine is upper light bodied, brambly, with dark red to purple fruit including black cherries, fresh blackberries, hints of cola, and violet notes. The acid is rather high, but the wine is still soft and round at its edges. The minerality tends towards granitic colours.  Pair with charcuterie, medium hard cheeses, or chill and have with peppery salmon.

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