A great age-worthy white wine born in the heart of the Italian Alps. We are in Alto Adige, where a mosaic of vineyards defies gravity to produce a highly distinctive wine that tastes unmistakably of the mountains. More precisely, we are in Cortaccia, in the southernmost part of Alto Adige. Here, winegrowing is a serious and ancient tradition, passed down through generations of growers who have learned how to tame the mountains. The name of this white wine, Amos, recalls an ancient high-altitude settlement. In this area, the vines grow on steep terraces exposed to intense sunlight. In the afternoon, however, the region’s true geoclimatic magic comes into play. A cool, constant wind descends from the surrounding Alpine peaks, creating an extraordinary difference between day and night temperatures. This temperature swing slows down early ripening and preserves the grapes’ natural acidity. Amos is a particularly successful blend of Pinot Bianco, Chardonnay and Pinot Grigio, which together form its base (70%). Riesling and Sauvignon then give the wine a bouquet of white peach, apricot, flowers and citrus fruit. Cantina Kurtatsch selects the grapes for this wine exclusively from historic vineyards located between 600 and 900 metres above sea level. This is one of the most extreme high-altitude areas in the region. The soils are rich in limestone, marl and clay. The grapes are harvested strictly by hand. In the winery, time is allowed to take its course. Fermentation takes place in large French oak casks, followed by extended ageing on the lees for around 12 months, which gives the wine softness without masking its fruit. Its colour is a bright straw yellow, enhanced by warm golden highlights. On the nose, it evolves continuously, revealing yellow peach, apricot and white mountain flowers, set against a distinctive mineral streak reminiscent of flint. On the palate, the opening is full and enveloping. The texture is buttery, yet remains taut thanks to its sharp backbone of acidity. The finish is savoury, clean and remarkably persistent. At the table, it pairs beautifully with porcini mushroom risotto or baked sea bass with potatoes and aromatic herbs. It is also well worth trying with mature hard cheeses.