Alto Adige is often described through its scenery, but its real signature is structural: altitude, long daylight, and cold nights producing wines with line, definition, and controlled ripeness. It’s a region where site selection matters more than cellar bravado, and where the best estates think like growers first and technicians second.

Weingut Dipoli is a sharp example of that mindset, because the estate isn’t trying to do everything. It has specialised. High up on the hillsides, on light soils dominated by dolomite rock, Dipoli focuses on Sauvignon Blanc. Lower down, where temperatures rise and the soils turn heavier, the estate commits to a concise set of Bordeaux varieties - most notably Merlot and Cabernet Sauvignon, with Cabernet Franc also part of what thrives here.

That decision alone explains the style: Sauvignon with alpine tension and mineral grip, reds with polish and restraint rather than bulk.

The reference point for the whites is Sauvignon “Voglar”, named for the area’s ancient name. Fermentation is carried out in large acacia casks, malolactic is avoided, and the wine rests on its lees until the following spring - choices that trade obvious varietal perfume for texture, precision, and a more site-driven expression.

On the red side, Dipoli’s Merlot “Fihl” shows the estate’s feel for control: dark fruit and savoury structure, shaped for drinkability without losing seriousness. Then there’s Iugum, the flagship Bordeaux blend (Merlot with Cabernet Sauvignon), built for depth and longevity - proof that Alto Adige can deliver serious red wine when the sites are right and the winemaking stays disciplined.

For us, Dipoli earns its place because it captures Südtirol’s real advantage: precision from landscape, not power from extraction.