Winkler Winery
We are on the slopes of the Bosco del Cansiglio, where Alessandro in 2012 created his small reality Boschera Winkler. A territory formed by tectonic hills with a subsoil mainly consisting of a lagoon floor, about three hectares. We are at a height between 130 and 160 meters from the sea and it is unusual to find a wood, albeit limited, in these parts, with a biodiversity of trees from mulberry to chestnut.
In the vineyard the work is completely manual, certified organic since 2017, with aspects that tend towards biodynamic and with some external help, such as that of the sheep just passed in transhumance to “clean the vineyard”.
The plants are all new, re-evaluating some historical varieties such as Boschera and enhancing the Pinot Noir, to complete the blend of Torchiato some rows of Verdiso and Glera.
Attempts are made to limit the treatments of sulfur and copper, the latter just over half of the permitted threshold. Alessandro’s philosophy is to produce vertical, clean wines, with very little sulfur (only in the bottling phase), which do not tire the palate and are characterized by a simplicity of drinking.
We are on the slopes of the Bosco del Cansiglio, where Alessandro in 2012 created his small reality Boschera Winkler. A territory formed by tectonic hills with a subsoil mainly consisting of a lagoon floor, about three hectares. We are at a height between 130 and 160 meters from the sea and it is unusual to find a wood, albeit limited, in these parts, with a biodiversity of trees from mulberry to chestnut.
In the vineyard the work is completely manual, certified organic since 2017, with aspects that tend towards biodynamic and with some external help, such as that of the sheep just passed in transhumance to “clean the vineyard”.
The plants are all new, re-evaluating some historical varieties such as Boschera and enhancing the Pinot Noir, to complete the blend of Torchiato some rows of Verdiso and Glera.
Attempts are made to limit the treatments of sulfur and copper, the latter just over half of the permitted threshold. Alessandro’s philosophy is to produce vertical, clean wines, with very little sulfur (only in the bottling phase), which do not tire the palate and are characterized by a simplicity of drinking.
