The “Cru” system of classifying vineyards was introduced in Bordeaux in 1855. Although at Kurtatsch there is no official classification, growers draw on centuries of experience to match each grape variety with its ideal site. Many sites are so steep that tractors could never be used and can only be worked laboriously by hand. The south of South Tyrol regularly experiences an Indian Summer with warm autumn days alternating with chilly nights, enabling growers to draw out the grape “hang time” to the point where optimum ripeness coincides with excellent acidity levels. The winemaker can avail himself of state-of-the-art technology, refrigeration equipment, stainless steel tanks for temperature-controlled fermentation, new oak barriques and traditional oak casks. Only perfectly healthy grapes find their way into the press. Before bottling all wines are scrutinised by expert tasters and are released for sale at optimum maturity.
