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Structure
Drinking window
Best 5 to 20 years from vintage.
vintage5 yrs20 yrs22 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: stone fruit, honey, almond, subtle clay minerality
Palate: powerful structure, stately texture, opulent fruit, long mineral finish
Cantina St. Pauls's jewel-in-the-crown Pinot Bianco from steep south-facing Vigna slopes below the church in Missian, aged in clay amphora. Powerful and stately; among Alto Adige's most distinctive Pinot Bianco bottlings via the amphora ageing protocol.
What it pairs with
-
Lobster bisque
Sanctissimus's powerful structure and stately texture meet the bisque's richness; mineral finish balances cream. -
Truffle risotto
The wine's opulent fruit and amphora-driven character flatter white truffle without overpowering. -
Roast capon with sage and chestnuts
Full-bodied white pairs with poultry; honey and almond notes echo chestnut.
History
Cantina St. Pauls developed Sanctissimus in the early 2010s as the cellar's amphora-aged Pinot Bianco Riserva from steep Vigna slopes below the Missian church. Among Alto Adige's earliest amphora-aged whites, the wine sits at the apex of the cellar's portfolio.
- 2012: First Sanctissimus Pinot Bianco vintage in clay amphora
Facts
- Producer
- Cantina St. Pauls · visiting guide
- Grapes
- Pinot Bianco (100%)
- Classification
- DOC Alto Adige Pinot Bianco Riserva
- Oak
- Aged in clay amphora
- ABV
- 14.0%
- Price
- EUR 40 to 60 at retail
- Drinking window
- 5 to 20 from vintage
- First vintage
- 2012
Frequently asked about Sanctissimus Pinot Bianco
What does Sanctissimus taste like?
Stone fruit, honey, almond and subtle clay minerality on the nose; powerful structure, stately texture, opulent fruit and a long mineral finish on the palate. Full-bodied with high acidity.
When should I drink Sanctissimus?
Drink between 5 and 20 years from vintage. The wine's amphora-driven structure rewards medium-to-long cellaring; mature bottles develop pronounced honey and almond complexity.
Why is Sanctissimus aged in clay amphora?
Clay amphora ageing gives oxidative texture and depth different from oak or steel - producing a fuller-bodied, more layered Pinot Bianco. The wine is one of Alto Adige's earliest amphora-aged whites.
Where is Sanctissimus made?
From the south-facing Vigna location below the church in Missian, a hamlet of Eppan in the Oltradige zone. Steep slopes on calcareous-dolomite soils.
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