Interview with sommelier André Senoner

“It's now a great Alta Badia classic!” is how André Senoner begins his description of the Sommelier on the slopes event. Born in 1992 and originally from South Tyrol’s Ladin valleys, André is now one of Italy’s most promising and qualified wine experts. After receiving his professional sommelier’s diploma from the Assocazione Italiana Sommelier (Italian Sommelier’s Association), he went on to win numerous competitions and acquire significant experience working in Michelin-starred restaurants. Alongside his consulting work, he also lectures and since the first edition, he has been responsible for selecting wines and training the professionals who make up the Sommelier on the slopes team. We asked him to take us on this experience and give us some insights into what it means to taste wine at 2,000 metres above sea level. Here's what he told us.

How did Sommelier on the slopes come about?

It started as a pilot project in 2016 and we were among the first to create such an original and innovative experience. We wanted to take wine out of conventional contexts, such as tasting rooms or restaurants, and offer it in the magical context of Alta Badia. Here, in addition to the enchanting setting, there are numerous examples of gastronomic excellence, a network of extraordinary mountain huts, and an inquisitive wine-loving public. In short, it was the ideal location, and the formula worked right from the start.

What can we look forward to?

The event is scheduled twice a month, between December and March, and is designed for skiers, but you don't need to be an expert. In addition to a sommelier, there's always a downhill instructor accompanying the groups. The tour begins after lunch, in the early afternoon, and includes two stops and four wines for tasting. The idea is to do the tasting outside in the open air, enjoying the breathtaking views of the valley. However, if the weather isn't as good as it could be, then we take the opportunity to relax in the mountain huts. These are real jewels, steeped in South Tyrolean culture and ambassadors for the area’s traditions.

How do you choose your wines?

Sommelier on the slopes is the result of a close partnership between the Alta Badia Brand, the Consorzio Vini Alto Adige (South Tyrol Wine Consortium), and the South Tyrol Assocazione Italiana Sommelier. We've now become one big family, and wine selection is a key factor in the success of the event. Fortunately, we are lucky to have examples of undeniable excellence in this region and so we offer themed packages and try to showcase both the many wine varieties and also all the local producers. For example, in the red wine tasting, there's always a Lagrein from Gries or a Pinot Noir from Mazzone, Gleno or Appiano Monte, while the white wine tasting features Gewürztraminer from Termeno, typical Valle Isarco varieties such as Sylvaner and Kerner, and Pinot Blanc from Terlano. The events focused on sparkling wines and wines produced according to organic farming or the biodynamic method are also very popular.

Who are your companions on this adventure and what does tasting at altitude mean to you?

The people who take part are from all walks of life and all over the world. We have a large following of tourists from Northern Europe, Asia and the USA, but also Italians and locals are fascinated by the idea of ​​climbing to altitude to enjoy excellent wines. The average age is thirty-five and over and everyone appreciates the dynamic nature of the event. I want to emphasize that everything is organised with the maximum in safety precautions and in full compliance with the rules regarding alcohol consumption. This is one aspect of the event that we pay very close attention to and we never take chances: we guarantee that no one is put at risk. Personally, I have to say that Sommelier on the slopes is an initiative I'm very fond of. It's almost a ritual, and capable of surprising even an experienced wine taster like me on a daily basis. What’s more, I find that the Alta Badia panorama gives me great mental and sensorial clarity, allowing me to enter into an even more  special dialogue with wine.