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Structure
Drinking window
Best 2 to 7 years from vintage.
vintage2 yrs7 yrs9 yrs
Critic scores
No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating in the header is our own.
In the glass
Aroma: peach, spice, exotic fruit
Palate: fresh, structured, diverse
Kerner from Karneid (Cornedo) with the Glogglhof split-harvest technique: an early picking for acidity and freshness, a later picking for fullness and palate diversity, yielding peach and spice in a structured fresh frame.
What it pairs with
-
Veal escalope
Kerner's high acidity carries breaded veal and lemon classics. -
Roast pork loin
Pork's fat and Kerner's peach lift match cleanly. -
Asparagus risotto
Spring asparagus needs Kerner's high acidity and aromatic spine. -
Mild Thai green curry
Kerner's aromatic intensity carries coconut and lemongrass without losing focus.
History
Glogglhof's Kerner from Karneid (Cornedo) uses a distinctive two-harvest technique: an early picking for acidity and one for fullness. The split-harvest approach is part of the producer's signature winemaking style.
- 2005: Kerner Karneid bottling formalised with two-harvest approach
Facts
- Producer
- Franz Gojer Gloegglhof · visiting guide
- Grapes
- Kerner
- Classification
- DOC Alto Adige
- Oak
- Stainless steel raising from two distinct harvests
- ABV
- 13.5%
- Price
- EUR 18-25 at retail
- Drinking window
- 2-7 from vintage
- First vintage
- 2005
Frequently asked about Sudtiroler Kerner Karneid
What does Kerner Karneid taste like?
Peach, spice and exotic fruit from the two-harvest technique - early picking for acidity, later picking for fullness. Fresh and structured with high acidity.
When should I drink Kerner Karneid?
Drink between 2 and 7 years from vintage. Steel raising preserves primary fruit; the two-harvest depth supports a slightly longer window than a single-harvest Kerner.
What is the two-harvest technique?
Glogglhof picks the Kerner vineyard twice: an earlier harvest to capture acidity and freshness, then a later harvest for fullness and aromatic complexity. The two wines are blended to combine both qualities.
What food pairs with Kerner Karneid?
Veal escalope, roast pork loin, asparagus risotto and mild Thai green curry. The aromatic structure handles both Alpine and lightly spiced Asian dishes.
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