The one-and-a-half hectares of Sauvignon grow at 600-700 meters and produce wines described by the Pratzners as typically marked with black currant (believe it or not, it’s there), grapefruit and elderberry. The Sauvignon is racy and most often matured on the vine past any notable pyrazine characteristics commonly found in this variety. In Sudtirol, this grape is often grown on dolomite limestone, which can impart deafening intensity to the wines. Falkenstein’s, grown on more acidic soils, tend to render wines with a more delicate finish and mouth-watering saltiness—both welcome characteristics for this intense and very specific grape variety.