Mezzacorona Castel Firmian spotlight
The official Mezzacorona channel presents Pinot Grigio Trentino DOC, the Dolomite white behind this Castel Firmian bottling from the Adige Valley.
2021 Mezzacorona Castel Firmian Pinot Grigio, Trentino Trentino-Alto Adige Italy
Mezzacorona's Adige Valley Pinot Grigio, pear, melon, and chamomile from the Dolomite foothills, a 2021 you can open at sixteen-fifty.
The 2021 Castel Firmian is 100 percent Pinot Grigio from the Adige Valley: sliced pear, melon, chamomile, citrus, green apple, and a mineral close, now $16.50.
Trentino Pinot Grigio from the Dolomites, not a faceless supermarket white
Castel Firmian is Mezzacorona's restaurant selection, named for the castle that watches Mezzocorona and the Piana Rotaliana. The 2021 Pinot Grigio comes from Adige Valley vines at the foothills of the Dolomites, with brief skin contact for complexity. Winepilot 91: lemon-straw, spice, pears, citrus, minerals, a hint of orange rind, a soft palate with a line of acidity, mid-length, intensity that never flags. James Suckling found sliced pear and melon, bone-dry charm, a touch of chamomile, a very crisp style. This is the bottle that argues mountain Pinot Grigio can taste like a place at sixteen-fifty.
The house
Mezzacorona has been a Trentino cooperative since 1904. Castel Firmian is the selection built for the table, not the bulk bin.
The wine
100% Pinot Grigio. Brief skin contact, cool ferment, 12.5% ABV. Pear, melon, chamomile, citrus, mineral.
The scores
Winepilot 91. James Suckling: pear, melon, chamomile, bone-dry, crisp.
The drinker
Pear and citrus first. Serve 46 to 50 F. No decant. Grilled mahi or chilled crab.
Pear and melon, then chamomile, lemon, and stone
Winepilot found lemon-straw color, then spice, pears, citrus, minerals, and orange rind, a pleasingly soft palate with acidity running the length. Suckling found lots of sliced pear and melon fruit, bone-dry charm, a touch of chamomile, a very crisp style for a hot day. The house drinks as alpine Pinot Grigio: orchard fruit, citrus, a dry line.
A mountain white year that kept pear and acidity in front. 12.5% alcohol. Drink now. A cold glass is the point.
Pear, melon, chamomile, lemon, green apple, white peach, orange rind.
Light to medium, 12.5% ABV, crisp acidity, brief skin contact, dry.
Mineral, clean. Serve 46 to 50 F. No decant.
Adige Valley fruit, a short skin, then a cool ferment
Mezzacorona harvests Pinot Grigio from well-drained Adige Valley sites, gives the grapes a short skin contact for spice and color, then ferments cool so pear, chamomile, and citrus stay in front of any oak idea. Castel Firmian is built as an aperitif and a fish wine.
The cooperative farms thousands of Alpine hectares. This bottling is the Pinot Grigio that still tastes like the Dolomites.
Serve 46 to 50 F. Grilled fish, shellfish, a squeeze of lemon.
A 1904 cooperative under a castle
Mezzacorona began in 1904. Castel Firmian is how the house names its Trentino selection for the restaurant table.
Castel Firmian has watched Mezzocorona and the Piana Rotaliana for centuries. The vines sit at its feet.
Wine Enthusiast named Mezzacorona European Winery of the Year in 2009. Pinot Grigio is still the calling card.
The 2021 is that white in a crisp, chamomile year, priced so you can pour it with fish tonight.
Grill the fish, chill the crab
Pinot Grigio wants the sea. Lemongrass mahi and a lemon mignonette both keep citrus and salt in the same key.
Two plates. One grilled mahi with lemongrass-lime aioli. One chilled crab cocktail. Both fit Castel Firmian's pear and brine.
Serve 46 to 50 F. No decant. A cold glass keeps pear, chamomile, and salt in front.
Grilled Mahi-Mahi with Lemongrass-Lime Aioli
A hot grill, citrus, and a mountain white. Castel Firmian's easiest landing.
Why it works: Crisp acidity and citrus lift the fish. Mineral notes complement lemongrass-lime aioli.
View Recipe for grilled mahi-mahi with lemongrass-lime aioli (opens in a new tab)
Chilled Crab Cocktail with Lemon Mignonette
Cold crab, lemon, and a sharp shallot vinegar. The wine's most natural seafood landing.
Why it works: Acidity cuts the crab's sweetness. Pear, citrus, and salt echo mignonette.
View Recipe for chilled crab with lemon mignonette (opens in a new tab)Put this Castel Firmian Pinot Grigio in the cart
Mezzacorona, Adige Valley, Winepilot 91. Sixteen-fifty.
Put it in the cart. This is the Trentino white for a fish night that wants pear and chamomile, not a bland Pinot Grigio slogan.
