South Tyrolean sparkling wine - highest quality, alpine freshness, unmistakable elegance
Europe’s highest sparkling wine cellar
The future of tradition
Wolfgang Tratter, cellar master at ARUNDA since 2023, has taken over responsibility in the sparkling wine cellar and is now setting the course for the future. New generation, new paths, longer ageing, greater complexity, continued highest quality.
The basis for this complexity lies in the carefully selected grapes from outstanding vineyard sites in South Tyrol, their gentle processing and the subsequent sparkling wine production at 1,200 m using traditional bottle fermentation: Metodo Classico ALTO ADIGE. Practised and perfected at ARUNDA since 1979.
The base wine harvest
The grapes are harvested by hand at the optimal point of ripeness. This preserves freshness and shapes the aroma. Only Chardonnay, Pinot Bianco and Pinot Nero are used. To guarantee the highest quality, immediately after harvesting the grapes undergo gentle whole-bunch pressing. Fermentation then takes place in stainless steel tanks and large wooden casks. And the result?
High-quality base wines full of freshness, minerality and a wide range of aromas. After nine months in the barrels, they are ready for secondary fermentation in Meltina.
3
grape varieties as the basis for 7 sparkling wines.
36
months is the minimum ageing for our sparkling wine.
1.200
metres above sea level - the highest sparkling wine cellar in Europe! Shaped by tranquillity and consistently cool temperatures.
120.000
bottles average annual production.
Traditional bottle fermentation
The foundation of our sparkling wine production: the assemblage of the three varieties from the individual sites. This is how our cuvées are created, ready for the second fermentation in the bottle after the addition of sparkling wine yeasts. They mature for at least 36 months in our cool cellar; other cuvées remain on the fine lees for up to 10 years. What makes it special: thanks to our location at 1,200 m, this takes place at naturally constant temperatures. For an exceptionally fine bead, complex aromas and extraordinary elegance.
The bottles are then placed on our riddling racks, where they are turned by hand every morning by 1/8 of a turn for five weeks (remuage). Afterwards, the yeast is frozen in an ice bath and removed by the natural pressure of 6 bar (disgorgement). This is followed by the final adjustment with the dosage liqueur; the bottles are then labelled and packed. Now your sparkling wine is ready to make its way to you.
Our philosophy
ARUNDA stands for the connection between quality, tradition and craftsmanship. Every step - from grape selection to ageing - is carried out with the utmost care and many years of experience.
We exude precision and require a great deal of patience: the sparkling wine matures slowly on the lees, developing fine bubbles, complex aromas and unmistakable elegance. In every glass, you experience the treasures of mineral-rich soils and the alpine freshness of our sparkling wine cellar. The highest in Europe.
Sustainability and responsibility: We work closely with our winegrowers, care for the vines according to the latest insights and rely on environmentally conscious plant-protection methods to secure quality in the long term.
