The nose is reminiscent of lime, acacia and peaches. The palate is broad and balanced by intense acidity. Notes of tangerines, peaches and green apples leading to a saline and mineral-driven finish.
Pinot Grigio/Gris is thought to be a mutant clone of Pinot Noir and finds its origins in Burgundy, France. There are several styles of Pinot Grigio; Dry & Minerally, Dry & Fruity or Sweet & Fruity. This Dry & Minerally style is most famous from the northern parts of Italy and traverses the foothills of the Alps nearly all the way from Italy through Austria and even Romania, Slovenia and Hungary. The mountains are a powerful force on the agriculture, insuring that grapes keep their high acidity. The wines are most commonly described as dry with relatively high acidity. These characteristics are complemented by aromas of lemon, lime, green apple and blossoms.
The region of Trentino-Alto Adige is bordered by East and North Tyrol (Austria) to the north-east and north respectively, by Graubünden (Switzerland) to the north-west and by the Italian regions of Lombardy to the west and Veneto to the south and south-east. It covers 13,607 square kilometres and is extremely mountainous, covering a large part of the Dolomites and the southern Alps. Südtirol (where Cantina Kurtatsch is located) has an area of 7,398 square kilometres, all of it mountainous land and covered by vast forests. The climate here is Mediterranean (hot summer and cold winters) owing to the influence of the many mountain ranges, which stand at over 3,000 metres above sea level, and the wide valleys through which flows (from north to south) the main river, the Adige, and its numerous tributaries.
The spectacularly-located district of Penon, with altitudes ranging between 500 and 700 meters, is characterized by cooling nighttime katabatic winds. These winds cause substantial temperature differences between day and night, which together with the steep inclination of the vineyards yield a distinctive Pinot Grigio with exceedingly lively acidity. The chalky gravel soils found here, which have a low capacity for holding water, lend a distinctive, salty mouthfeel.
Hand-harvested. Fermented on selected yeasts in temperature-controlled, stainless steel tanks. Aged on fine lees in tank for a minimum of five months.