GRAPE VARIETY: 85% Cabernet Sauvignon, 15% Cabernet Franc
PRODUCTION ZONE: Very steep hilly area of Kurtatsch with sunny exposure
SOIL: Stony, warm clay soil
VINIFICATION: Temperature-controlled fermentation in rotor tanks and vinification in small oak casks (Allier, Nevers, and Jupille) for fourteen months, followed by aging in large wooden barrels.
COLOR: Garnet red
ABOUT THE WINE: Cabernet Sauvignon and Cabernet Franc were introduced to Alto Adige in the second half of the nineteenth century. The warmest slopes above Kurtatsch turned out to be perfectly suited for these French newcomer varieties as early as the first historical growing period. The Kirchhügel [church hill] at the foot of the Kurtatsch Church is a particularly sheltered area at the edge of the village center. Snow and frost always melt back quickly these extraordinarily warm and loose soils. At this location, where daytime warming lingers on, the demanding Cabernet Sauvignon can completely open up its delicate fruit (black currants, blackberries, crushed elderberries), while the spicy Cabernet Franc unfolds its aromas of herbs, spices, and vegetables (pepper, red bell peppers, and peppermint). Even in particularly sunny years, "Kirchhügel" Cabernet does not turn out to be too heavy or overpowering. A vein of acidity typical to the Alto Adige Lowlands provides the muscular body with complexity and an impressive staying power in the bottle. Those who have a little patience and can cellar their "Kirchhügel" Cabernet for a length of time will be rewarded with tertiary aromas that are reminiscent of an oriental tea ceremony: cedar, suede, tobacco, roasted hazelnuts, sponge cake, and dried blackberries.
Allergic-Info: This wine can contain sulfites
Alcoholic content: 10.50 %
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