Alto Adige Merlot-Cabernet Curtis DOC

In 1874, the Provincial Institute for Viticulture was founded in San Michele. Its first director, Edmund Mach, introduced all of the red Bordeaux varieties and recommended the planting of Cabernet Sauvignon and Cabernet Franc in areas with similar soils and a mild microclimate that was comparable to the famous Bordeaux terroirs: loose, porous earth with good drainage in protected areas with a southern exposure. Kurtatsch, at the far southern end of Alto Adige, is rich in warm soils on which both types of Cabernet can ripen very well before being blended into Kurtatsch Cabernet. The Cabernet Sauvignon provides the elegant fruit that is reminiscent of black currents, while the Cabernet Franc is the source of the piquant, vigorous spices.

Volume: 13,5 % by vol.

Grape variety: 60% Merlot, 40% Cabernet

Vineyard location:  first hill site in Kurtatsch

Charateristics: loamy and gravelly soils

Color: deep garnet red

Total acidity: 5,1 g/l

Residual sugar: 1,3 g/l

Cellaring potential: five to eight years, depending upon the vintage

Recommended pairings: with red meat, especially with game, and sharp cheeses

Serving temperature: 17 - 18° C

The Merlot grapes come from steep hillsides between 220 and 300 meters in altitude. Deep soil with high clay content is ideal for cultivating Merlot, a variety whose roots run deep. On these hot vineyard sites, Merlot develops its densely fruity body as well as its typical velvety tannins. The Cabernet Sauvignon and Cabernet Franc vineyards are principally situated in the loose gravely soil between 220 and 330 meters in altitude. These hot southern-facing slopes, which heat up rapidly and have meager subsoil, are ideal for cultivating the late-ripening and heat-loving Cabernet. In addition, the reflection of heat created by the overlying rock walls favors full ripening of the grapes.