The Endrizzi Müller-Thurgau 2012 makes a terrific, expressive winter
aperitif, a dry, sleek, and clean expression of the grape, that is
neither too light nor too heavy. A lift of almost saline minerality also
makes it a perfect accompaniment to simply prepared white, flaky fish.
And for those who might be looking to avoid sulfites, note that
Endrizzi’s wines are among the lowest in sulfites to be found.
I didn’t think our Alto Adige section would be complete without
including a Müller-Thurgau and I find Endrizzi’s to be one of the truest
and most gratifying expressions of the grape. Although some
Müller-Thurgaus are bland at best, Endrizzi’s is interesting both
aromatically and on the palate. It’s slightly floral, with good acidity
that doesn’t come off too citrusy. A few months on the lees lends it a
richer texture that many other Müller-Thurgaus, making it work very well
with food. Endrizzi is not certified organic, but winemaker Paolo
Endrici works naturally, keeping pests in check with specially designed
birdhouses that attract the right predatory birds, and insect hormones
that confuse pests and prevent them from reproducing.
Winemaker Paolo Endrici is a fourth generation winemaker who employs a
thorough approach towards sustainability, planting nutrient-rich cover
crops between the vines. No chemical treatments are employed on the
farmed land, and, as mentioned above, confusion sexuelle is used instead
of pesticides. In addition, the fermenting must is protected by a
blanket of nitrogen, obviating the need for added sulfites. The grapes
are grown in chalky, porphyry-rich soils 1,600 feet above sea level. The
wine is fermented in temperature-controlled stainless steel vats.