Sauvignon Blanc was introduced to Alto Adige toward the end of the nineteenth century, and it was long regarded as a clumsy, almost “unmanageable” white wine which, with the wrong choice of location, would disappoint the winemaker’s expectations. But especially in the lower, warmer areas, it takes on a broad, portly body. The Sauvignon Blanc vines prefer well-ventilated slopes such as the area around Kurtatsch at an elevation of 500 to 600 meters (1,600 to 2,000 feet).
The constant breeze over the nearby Adige river exerts a climate-regulating influence. The deep soils that are at times greatly pervaded with gravel produce a filigree sort of Sauvignon Blanc that has a balanced, juicy effect upon the palate. The lively acidity that never wanes gives the body a sharp contour.
