RARE GRAPE VARIETAL RESOURCE

History: introduced in the 19^th century In Italy the Blauer Wildbacher grape (originally from Styria, Austria) is a rare specialty grown almost exclusively in the Colli Trevigiani hills near Treviso, in the Veneto region, where it has been registered since 1980. Being a highly localized and significant example of the adaptation of an Alpine niche variety in Italy, there are only two primary estates that cultivate and produce it as a 100% monovarietal wine. Blended, the grape variety finds its reference area in the province of Treviso, especially in adjacent hill municipalities.

Wildbacher is a vigorous, hardy, and very cold-hardy grape variety, perfectly suited to continental and Alpine climates. The berry is small, with a very thick skin of an intense blue-black color and rich in phenolic substances. The pulp is juicy, with good acidity and a neutral but firm flavor. The structure of the berry and bunch reflects the Alpine origins of the grape variety, predisposed to withstanding cold and difficult conditions.

It exhibits variable productivity and requires careful canopy management to balance yield and phenolic ripeness. The loose bunches promote healthy grapes, even in humid environments. Ripening is medium-late, and the variety tends to maintain high acidity even in hot years. It is generally resistant to major diseases, but can be sensitive to prolonged drought in the warmer areas of the Veneto foothills.

In winemaking, Wildbacher produces musts characterized by high acidity, a pale ruby ​​color but intense aromas, and dense and sometimes austere tannins.

Its winemaking applications are varied: – medium-bodied, fresh and spicy red wines - structured and long-lived wines when crafted with care and very drinkable rosés.

Source: (https://www.quattrocalici.it/);

VIVC: (https://www.vivc.de/index.php?r=passport/viewtree&id=13234)

Parentage:? & Heunisch Weiss (Gouais Blanc)

Tasting notes: Wildbacher wine has a bright ruby ​​color with purple reflections. On the nose, it offers aromas of red fruits (currant, blueberry, raspberry), spices (pepper, nutmeg), light herbaceous notes and sometimes balsamic hints.

 On the palate, it is fresh, with marked acidity, lively tannins and good persistence. The more refined versions show a balance between Alpine freshness and aromatic finesse, with mineral notes and a pleasant verticality on the palate.     Source: (https://www.quattrocalici.it/)                                           The mainstream varietal that most closely resemble Wildbacher in profile is Blaufrankisch (Lemberger). For dry red expressions, it is frequently compared to Freisa or lean, high-acid Barbera from Italy's Piedmont region due to its striking blend of tart red fruit, high acidity, and rustic, ‘grippy’ tannins.

Food Pairings: Food pairings for Blauer Wildbacher-based wines include light appetizers, smoked fish, fresh goat cheese, and fried chicken. Its acidity and purity of fruit also make it an excellent match with Asian cuisine and antipasti platters, allowing for versatile gastronomic experiences.               Source: (https://www.viniou.com/grape-varieties/758_blauer-wildbacher)

Production areas: IGT Colli Trevigiani, IGT Veneto

Producers: (https://www.autoctovino.com/grape/blauer-wildbacher/)

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