The aromatics on the nose are intensive and multifaceted, reminiscent of the first fruits of summer: cherries, wild strawberries and red currants. Its elegant, lean body is gripping on the palate. Beautifully intense yet delicate red fruit is abundant. Fine-grained tannins lend a long and hearty finish to the smooth fruitiness, typical of Schiava.
Schiava, aka Vernatsch, aka Trollinger, is a variety that was likely originally cultivated in South Tyrol and Trentino. Records show that the grape has been growing in the Trentino-Alto Adige region since at least the 13th century. Although Schiava is grown throughout many German and Italian wine regions, the styles coming from Südtirol tend to be light in colour, brimming with fresh red fruit characteristics, and are most often dry, medium-light bodied and with naturally high levels of acidity.
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.
Organically farmed, Schiava grows in the oldest vineyards (the oldest planted in 1933) of the Kurtatsch estate at 300-400 masl. These old vines produce naturally low and therefore very high-quality yields. The wine is a blend of various types of Schiava with the largest share being Schiava Grigia.
Temperature-controlled fermentation of the must in stainless-steel tanks, with regular pump-overs. Malolactic fermentation and maturation in large wooden barrels of Slavonian oak.