Niklas

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"...the complexity of Dieter Sölva's whites...after a few minutes in the glass, their elegant scents and the natural abundance of gusto will be evident." 4/5 bottle award from Le Guide de Espresso 2008

Niklas at St. Nikolaus around Lake Caldaro

IN SHORT: a micro-producer in Alto-Adige whose vines are terraced on cliffs cliffs that climb from the Alpiine lake of Caldaro. Delicious, easy-drinking native reds Lagrein and Schiava, with real seriousness left for the long-aging white wines. Dieter's wines always have that classic Alto-Adige minerality, but also a rich complex structure (longer maceration on skins but not orange, lees stirring, and careful picking of grapes while he balances rs and high acidity); not only refreshing wines, but deeply comforting too. 5 hectares; 3750 cases; no chemicals or pesticides; Bordeaux mixture.

The Alto-Adige, or Süd Tyrol, is the Northern sub-region within Trentino-Alto Adige. It's not only that the people here speak a dialect of German that makes this sub-region stand out, the whole feel of the place is quite different from the rest of Italy, from its culture and festivals, to its regional food and wine.

Dieter is a graduate of the famous enological school of San Michele, and has taken the reigns of the small family winery (4.5 hectares), located at the base of Lake Caldaro (see picture). Even though almost all of the wine grown in the Alto Adige is above sea level (thus wines with good acidity and freshness), Lake Caldaro marks the beginning of the Alto Adige sub-region, with its warm, by Alpine standards, micro-climate. During the summer, the lake reaches the 80's Fahrenheit; it's quit the spot to have a swim, followed by a picnic made up of a bottle of Lagrein and some Speck.

Niklas produces the native Pinot Bianco (oh so much more interesting than Pinot Grigio!); a certain richness with the acidity; lots of apple without the skin (more of a dilineated than edgy tartness).

And -- let's it be proclained -- that Pinot Bianco is one serious grape in this area. We've tasted back vintages and it ages quite well. Dieter has banked on Pinot Bianco for years; I hope you will too, at least once.

For something really different, try the Riesling-like, Kerner, a cross of the Schiava and Riesling grape. Apricot and peach make a delicate, refined nose. The Sauvignon here is grown from planting from one of the more famous Sauvignon producers in Styria; minerally and green pepper but also fruit that has tropical notes.

For reds, the Schiava, is a native classic; you'll find it in the hand of everyone during the summer. It has a cherry / strawberry nose and it's light in body; use it where you would a rosato.

Distribution: NY, NJ, PA.

Producer's Wines

Niklas Sauvignon Blanc

Tasting Notes:

Classic Alto-Adige SB: taut fruit (inter alia honeydew melon), lots of minerality, no cat-pee or gooseberry. Long and linear finish with lots of energy. Limited.

Vineyard:

Vines are found are the Alpine lake Alpine Lago di Caldaro DOC; c. 550/m. 1800 ft. with locally called 'Kardatasch,' mostly chalk; 6-35 yr. old vines with massale selection from original Styria planting; Pergola trained vines.

Vinification:

cold soak on skins for a few days; native yeasts; all steel tanks; 6 months sur lie; lightly filtered; 13%, 6.4 g/l acidity, 2.5 g/l rs

Awards:

2/3 Bicchieri Gambero Rosso.

Niklas Kerner

Tasting Notes:

Kerner is a cross between Schiava Grossa and Riesling. The varitey now is all the rage in the Alto-Adige, but Niklas's father bought planting here from Germany many a year ago (in fact he's one of the earliest producers of the variety in the region). Precise and complex aromatics: musky white peach with a leafy / minerally tone; the acidity you find in Riesling with just a touch of rs and lees stirring giving texture. Great way to start a meal; magic with seafood carpaccio; this wine also ages well. Limited.

Vineyard:

Vines are found high above on outlooks of Alpine lake Lago di Caldaro DOC, c. 460/m. 1500 ft.. Soil is locally called 'Muttergarten,' chalk and schist; 35 yr. old vines with massale selection; guyot trained vines.

Vinification:

Cold soak on skins; native yeasts; all steel tanks; 6 months sur lie; a part of fermented must is matured in 500l wood; lightly filtered; 13.5%, 6.3 g/l acidity, 2.8 g/l rs

Awards:

4/5 Bottiglie Award Guide de L'espresso.

Niklas Weisburgunder / Pinot Bianco

Tasting Notes:

Niklas produces the native Pinot Bianco (oh so much more interesting than Pinot Grigio!); richness of roasted red apples with the backbone acidity of green; very clean flavours (apple without skin) and a touch tartness that interesting instead of overpowering. Works with lots of food or as an aperitivo. Try with roasted pork loin or roasted fennel. Will age; hard to leave alone young.

Vineyard:

Lago di Caldaro DOC. The vineyards are around the lake, which creates an Alpine micro-climate. The whites are grown on the higher ground (around 1600 feet), giving more day / night temperature changes

Vinification:

In steel with a few hours of fermentation on the skins.

Awards:

Due Bicchiere Gambero Rosso 2008. 4/5 Bottiglie Le Guide de L'espresso. Quality / Price Oscar Winner in Gambero Rosso Berebene 2007

Niklas Lagrein

Tasting Notes:

100% Lagrein. A more delicious and less dense style of Lagrein. Fresh bluberry and balsamic notes. If this wine doesn't make you smile, nothing will.

Vineyard:

Vines are found are around the Alpine Lago di Caldaro DOC (whereas whites are higher up); c. 300/m. 980 ft., clay soil; 10-30 yr. old vines; Guyot trained vines.

Vinification:

Hand picked, native yeast fermentation of 12 on skins in steel; 8 months in large botti. 13%,4.8g/l,2 g/l rs

Awards:

Quality / Price metion in Almanac of Berebene 2006

Niklas Shiava

Tasting Notes:

100% Schiava. This is the daily drinker of the people there. It has a cherry / strawberry nose and it's light in body; use it where you would a rosato. Excellent picnic wine with a local Speck sandwhich.

Vineyard:

Lago di Caldaro DOC

Vinification:

In steel.