Bright red in colour. On the nose and palate, Rebo unites Teroldego’s violet and earth tones with the elegant, fruity roundness of Merlot. Rebo is harmonious and well-textured with integrated tannins and acidity.
Rebo is a dark-skinned crossing of Merlot and Teroldego created by agronomist Rebo Rigotti in Trentino, Italy. Originally it was thought to be a crossing of Marzemino and Merlot, but forensic testing has since disproved this. Plantings of Rebo are limited to its region of origin, where it is released commercially as Trentino Rebo DOC. Wines made from Rebo tend to mimic the characteristics of its parent varieties: typically ruby-red, full-bodied wines with spicy, dark fruit flavours.
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.
Grapes are sourced from the ‘Le Biolche’ zone in Lasino, planted at 500 meters above sea level. Exposure is southwest and soils are calcareous marl. Vines are trained via simple Guyot method. Grapes are harvested at a yield of 55 hl/ha.
Fermentation takes place in stainless steel tank at a controlled temperature followed by maceration for three weeks at 28°/30°C. The wine is aged for 18 months in barriques and matured for six months in bottle. Every phase of the process of transforming grapes into wine at Pravis respects a natural idea of winemaking. The winery uses the least technology possible; once pressed, grapes flow with gravity into fermentation tanks, then into barrels, then finally into containers for pre-bottling.