100% Blatterle. This indigenous variety goes back centuries in the Alto Adige but has shrunk down to a mere 1.5 hectares in production today. Nusserhof is one of only three growers of this thin-skinned, golden-yellow rarity and is the largest of them with their half hectare in Bolzano. The farming is certified-organic and all work and harvest done by hand. The berries are destemmed and gently pressed. The fermentation is spontaneous in stainless steel; half of the wine spends 2 weeks with the skins and half does not. The wine goes through malo and is aged in cement tank and botte two years. Blatterle is not recognized by Italian wine authorities, so even as a Vino Bianco, the name cannot legally appear on the label: hence the variations on it each year (lately it reads "Bl.te.le."). The vintage is also not permitted and thus appears as a lot number in tiny type. Production maxes out at 500-600 bottles.