Five varieties grown between 600 and 900 metres, fifteen months on the fine lees in large oak. A white cuvée of white peach, apricot and citrus, with the tension of the mountains. Falstaff awarded 94 points.
Bright straw yellow with a golden core. The nose is broad and layered: white peach and apricot first, then blossom, yellow melon and a clear citrus lift. Ageing on the fine lees shows as a fine, nutty depth without any oak coming through. On the palate the wine is full and taut at the same time — the altitude of the vineyards returns in an acid structure that keeps the ripe core of fruit in line. The texture is creamy from the fifteen months on lees, the finish long and saline, with a citrus-peel bitterness that calls for another sip. Serve with roast poultry, veal in a creamy sauce, grilled fish or a ripe mountain cheese.
Kellerei Kurtatsch is a cooperative in the South Tyrolean village of Kurtatsch, founded in 1900 by forty-two growers. Today 190 member families farm 190 hectares of vineyard between 220 and 900 metres. Erwin Carli is the cellar master.
Amos is one of the estate’s top wines: neither a regional wine nor a single site, but a cuvée that brings together the highest plots of Kurtatsch. The vineyards lie between 600 and 900 metres on porous dolomite.
Five varieties contribute: Pinot Bianco, Chardonnay and Pinot Grigio together make up seventy per cent, with Riesling and Sauvignon completing the blend. Yields are held to 40 hectolitres per hectare.
Every lot is picked and fermented separately in temperature-controlled stainless steel. Only then is the wine blended, to rest for fifteen months on the fine lees in large oak casks. That large wood gives texture and breadth, not oak flavour.
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