This has quite pale color, but it's a flavorful wine. The nose offers red fruits, bramble (strawberry leaf), spice and cedar. The wine is medium weight with bright red cherries, raspberries, garrigue (bramble) and yet it has very integrated acidity, round tannins and an overall silky texture. It's an excellent summer wine or any time you need a lighter option.

WINE INFORMATION

Located in the foothills of the Italian Alps, Cantina Kurtatsch has produced wines guided by the unique terroir of Alto Adige since 1900. The 190-hectare property, named after the nearby town of Kurtatsch, is cooperatively owned by 190 families who share the goal of producing characterful wines of the highest quality using sustainable practices. As one of the oldest wine cooperatives in the region, invaluable knowledge of the vineyards and of every single grapevine is passed from one generation to the next. The smallholdings (1 hectare per member) allow for gentle cultivation by hand during the growing season and harvest. Cantina Kurtatsch crafts some of the best crus of the Alto Adige, taking advantage of wide-ranging soil diversity, large diurnal shifts, and the alpine-continental climate with Mediterranean influences.

Today, Kurtatsch is led by a young, dynamic, and down-to-earth team with President Andreas Kofler at the helm of the business and award-winning winemaker Othmar Dona leading the winemaking. This strong, family-oriented team continues to cultivate a special relationship with the vineyards, and to capture the true spirit of the region through a range of powerful Mediterranean wines with unmistakable alpine freshness.

This wines unites Kurtatsch’s oldest vineyards with vines between 60 and 90 years old. Traditionally, Sonntaler is an assemblage of different Schiava varieties with a large share of Schiava Grigia. Sonntaler means “the classic one.” Schiava is seen as the lightest red wine in the world and it can be served lightly chilled.

Vines are planted 300-400 meters above level on east-facing hillsides and steep slopes. There are great day/night temperature differences and soils are composed of red sand and loam with dolomite, porphyry and clay minerals. Temperature controlled fermentation of the must takes place in stainless steel tanks followed by malolactic fermentation and ageing in large Slavonian oak barrels.

Charcuterie, Fish-full flavored (salmon/tuna), Ham, Mushrooms, Pizza, Pork, Roasted Root Vegetables, Sausage, Spicy Food, Tapas, Tomato Sauce, Wild Game