Aromas of gooseberry, lemon zest, fresh herbs and white peach entice the nose. The palate is brimming with intense acidity, complimented by a complexity from aging on lees. Apricot, tropical fruit and a hint of lemon drop with subtle herbs and a lengthy mineral finish.
Sauvignon Blanc originates from the French regions of Loire Valley and Bordeaux. The grape most likely gets its name from the French words sauvage (“wild”) and blanc (“white”) due to its early origins as an indigenous grape in South West France. Sauvignon Blanc often buds late but ripens early, which allows it to perform well in sunny climates when not exposed to overwhelming heat. This popular and unmistakable white is loved for its “green” herbal flavors and inherently high acidity. Sauvignon Blanc grows nearly every wine making region on earth and is produced in a variety of methods resulting in a wide spectrum of styles that range from lean to bountiful.
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 Kofl Sauvignon unites grapes from some of the steepest slopes of Kurtatsch’s white-wine terroirs (480–650 masl). The Sauvignon vines are planted in calcareous alluvial soil with excellent drainage. Streams and rockfalls have carried a rich array of minerals from prehistoric and sedimentary rocks into the clayey soil. The vineyard’s proximity to the overlying mountain range guarantees a comparatively early sunset in the beginning of autumn. The katabatic winds that arise during the evening also ensure continual, natural cooling of the delicate grapes.
Hand harvested. Cold maceration for three hours followed by temperature controlled fermentation in stainless steel tanks. Maturation on the lees in large oak barrels for a minimum of 5 months.