Cantina Kurtatsch
Brenntal Gewurztraminer Riserva 2023
| Denomination | DOC Alto Adige Traminer Aromatico Riserva |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Area | Trentino Alto Adige (Italy) |
| Grape varieties | 100% Traminer Aromatico |
| Aging | On fine lees for 12 months in stainless steel, then 6 months in large wooden barrels and finally 6 months in bottle. |
- Name and grape variety: Alto Adige DOC, 100% Gewürztraminer, 0.75 l bottle
- Aromatic notes: hints of elderflower, lychee, yellow peach, renetta apple, basil and thyme
- Tasting characteristics: full-bodied, well-balanced, pronounced minerality and a smoky finish
- Vinification: cold maceration for 3.5 hours, aged 12 months on the lees and 6 months in barrel
- Pairings: serve at 11–14°C, ideal with Asian cuisine, shellfish, foie gras and cheeses
Description
What kind of wine it is
Brenntal Gewürztraminer Riserva is an aromatic white wine with Controlled Designation of Origin from Alto Adige, produced by Kurtatsch exclusively from Gewürztraminer grapes. This wine, vinified in steel and matured in large barrels, displays a brilliant golden yellow colour and a bouquet of lychee, yellow-fleshed peach, Reinette apple and elderflower. On the palate, it reveals a compact and balanced structure, supported by pronounced acidity and a distinct mineral character, leading to an intriguing smoky finish with empyreumatic notes.
Where it comes from
This wine originates from the steep slopes of the Brenntal area in Cortaccia. The vines grow on deep red clay soils, arranged along terraced hillsides supported by ancient dry-stone walls. The rocky matrix of the soil unmistakably defines the wine's savoury character. The area enjoys a very warm microclimate, essential for promoting the aromatic ripening of the grapes while ensuring lively acidic tension. Kurtatsch enhances these plots to achieve a structured profile capable of evolving magnificently over time.
How it is produced
The vinification process begins with a few hours of cold maceration of the must, aimed at precisely extracting the aromatic profile. Fermentation takes place in temperature-controlled steel tanks to preserve varietal purity. The wine gains depth through prolonged ageing on fine lees, conducted for twelve months in steel and a further six months in large wooden barrels. A final period of rest defines its elegant flavour profile, capable of combining expressive energy and profound complexity.
History and Curiosities
Produced in Cortaccia by the Kurtatsch Winery, a historic cooperative founded in 1900, the Brenntal Gewürztraminer Riserva celebrates the fame of the Traminer grape, renowned since the 13th century. The grapes ripen on historic terraces supported by ancient dry-stone walls, in a scorching microclimate that in summer can exceed 40°C. Thanks to the strength drawn from the deep red clay soils, the wine acquires an imposing structure and exceptional ageing potential. This meticulous maturation results in a glass of absolute prestige, awarded 93 points by James Suckling.
Awards
-
2023
4Italian Sommelier Foundation (FIS) guide This has been one of the most prestigious wine guides in Italy for over 10 years.
-
2023
2This guide is highly respected and offers the most comprehensive review of Italian wines. It has a long tradition and is based on blind tastings carried out by over 100 experts.
-
2023
93/100
James Suckling is an influential American wine critic and journalist who worked at Wine Spectator for 30 years. He left the magazine in 2010 to start his own website and guidebook (JamesSuckling.com). He specialises in Italian and Bordeaux wines.
-
2023
3One of the most prestigious wine guides in Italy.
-
2023
3Italian Sommelier Association (AIS) guide
Tasting notes
Perfume
Color
Taste
Serve at:
12 - 14 °C
Longevity:
05 - 10 years
- Start up year: 1900
- Oenologist: Erwin Carli
- Bottles produced: 1.600.000
- Hectares: 190
Outstanding wine is made in the vineyard. That’s why we consider our members – who do the vineyard work – to be the protagonists. For generations, they have cultivated a special connection to their vineyards, and know every single grapevine. This invaluable knowledge, paired with the small structure of our winery, offers the best prerequisites for the production of unique, characterful wines.
Thanks to the 190 small-structured family farms that cultivate 190 hectares of vineyards in a sustainable way, we are able to select the best grape material for each individual location.
We, together with our 190 members, have committed ourselves to producing nature-oriented wines through a comprehensive policy of sustainibility. The goal: sustainability in all areas – from the work in the vineyard through to the final product. During the year, we are in continuous exchange with our members to advise and support. Sustainibility is also a topic in the cellars: continuing education and optimizing guarantee sustainably designed work methods. Read more
| Name | Kurtatsch Brenntal Gewurztraminer Riserva 2023 |
|---|---|
| Type | White still aromatic |
| Denomination | Alto Adige DOC |
| Vintage | 2023 |
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Grape varieties | 100% Traminer Aromatico |
| Country | Italy |
| Region | Trentino Alto Adige |
| Vendor | Cantina Kurtatsch |
| Story | History and Curiosities Produced in Cortaccia by the Kurtatsch Winery, a historic cooperative founded in 1900, the Brenntal Gewürztraminer Riserva celebrates the fame of the Traminer grape, renowned since the 13th century. The grapes ripen on historic terraces supported by ancient dry-stone walls, in a scorching microclimate that in summer can exceed 40°C. Thanks to the strength drawn from the deep red clay soils, the wine acquires an imposing structure and exceptional ageing potential. This meticulous maturation results in a glass of absolute prestige, awarded 93 points by James Suckling. |
| Origin | Brenntal a Cortaccia (Bolzano) |
| Climate | Very hot microclimate |
| Soil composition | Deep red clay soils |
| Yield per hectare | 75 q/ha |
| Production technique | Cold maceration of the must for 3.5 hours, followed by fermentation at controlled temperature in stainless steel tanks; ageing on fine lees for 12 months in stainless steel and 6 months in large wooden casks, then 6 months of bottle ageing. |
| Wine making | Cold maceration of the must for 3.5 hours; fermentation at controlled temperature in stainless steel tanks; ageing on fine lees for 12 months in stainless steel and 6 months in large wooden casks, then 6 months of bottle ageing. |
| Aging | On fine lees for 12 months in stainless steel, then 6 months in large wooden barrels and finally 6 months in bottle. |
| Total acidity | 4.8 gr/L |
| Residual sugar | 9.1 gr/L |
| Allergens | Contains sulphites |